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Ingredients
  • 6 to 8 poblano peppers (roasted, peeled and seeded)
  • 1 pound Monterey jack cheese (shredded)
  • 8 eggs
  • ½ cup milk
  • ⅓ cup flour
  • 1 teaspoon baking powder
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon pepper
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