INGREDIENTS
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1/2 pound fresh poblano or Anaheim chiles
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2 tablespoons vegetable oil
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1 cup chopped white onions
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1/4 teaspoon cayenne
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2 tablespoons all-purpose flour
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1 large tomato, peeled, seeded and diced
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1 cup milk or cream
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1 1/2 cups grated Cheddar
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1 cup grated Pepper Jack