| 41. | 4 ( 4-ounce ) cans chopped chilies, undrained
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| 42. | Remove from the heat and add the yogurt and chilies.
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| 43. | 2 cans ( 4 ounces EACH ) whole green chilies, coarsely chopped
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| 44. | 3 fresh serrano chilies, seeded and cut in fine slivers
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| 45. | Remove the chilies, split them in half and discard the stems.
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| 46. | Insert 1 strip of cheese into each of the 8 remaining chilies.
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| 47. | Stir in peppers, chilies, chili powder and cumin.
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| 48. | Put ginger, chilies and ground pepper mixture into container of blender.
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| 49. | Add tomatillos, chilies, thyme, cumin, pepper and salt.
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| 50. | 10-ounce can diced tomatoes with green chilies, undrained
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