I picked up a grocery bag of poblanos at the farmer’s market last week. They’re a touch spicy – I ended up topping them with sour cream to bring that down.

I started with this recipe but skipped the green onions and cilantro, used half monterey jack and half queso fresco as the cheese, and my peppers must have been smaller since it took the whole lot to use up all the filling. They’re wonderful.

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