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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 cups elbow macaroni
- 2 poblano chiles (medium, roasted, skins and seeds removed, and diced into small pieces)
- 4 poblano chiles (large, cut in half lengthwise and seeds and veins removed)
- 1 cup sliced mushrooms
- 1 cup heavy cream
- 3/4 cup 2% milk
- 2 Tbsp. butter
- 2 tsp. Mexican oregano
- 1 tsp. mustard powder
- 1 1/2 tsp. kosher salt
- 15 oz. queso quesadilla (Cacique, shredded)
- 1/3 cup plain breadcrumbs
- 1/4 cup queso cotija (Cacique, grated)
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