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1 Poblano pepper
1 large egg
2 tsp vegetable or canola oil
2 slices white or sourdough bread
3 oz. Wisconsin Monterey Jack cheese (3/4 cup)
1 Tbsp butter, softened
Pico de Gallo
1 Roma tomato, seeded and diced
2 Tbsp finely chopped yellow onion
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1/2 clove garlic, finely minced
1 Tbsp chopped cilantro
1 squeeze fresh lime juice
Salt and freshly ground black pepper to taste
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