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Ingredients Jump to Instructions ↓

  1. 4 large poblano chilies

  2. 2 teaspoons minced garlic

  3. 3 1/2 pounds medium Yukon Gold or russet potatoes, peeled, cut into 1/8-inch-thick slices

  4. 3/4 cup coarsely chopped fresh cilantro

  5. 2 cups canned low-salt chicken broth

  6. 2 cups whipping cream

  7. 1 1/2 cups shredded Monterey Jack cheese

  8. 1/2 cup crumbled queso añejo or Romano cheese

  9. Additional chopped fresh cilantro

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