Melt butter in a large cast iron skillet over medium low heat.  Add flour and whisk until smooth. Slowly whisk in milk in a slow stream.  Stir in 1 chopped Roma tomato and Aanaheim peppers.  Add cheeses one cup at a time, stirring frequently. Decrease heat to low and continue cooking until cheese has melted and mixture is smooth. Top with remaining tomato, jalapeño slices and cilantro.  Serve with tortilla chips and potato wedges.