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My mom used to make this recipe back in Pennsylvania. We didn't have access to fresh Green Chilis then, so she usually used the mild banana peppers that we could find in the grocery stores. Since moving to Arizona, I've been introduced to many amazing versions of chilis. I prefer to make this with New Mexico or Anaheim Green Chilis, but Poblanos will also do. I have also changed her original recipe to use butter instead of margarine and fresh mushrooms, parsley, garlic, and cheese, rather than the preserved stuff. Either way it is good!!!
Units: US | Metric
Serving Size: 1 (61 g)
Servings Per Recipe: 25