Roast poblano peppers until the skins are blistered
Place the peppers in a covered bowl or bag to steam
Peel off the skins carefully
Make a slit in each pepper and remove the seeds
Stuff each pepper with cheese or desired filling
Separate eggs and beat the whites until stiff
Beat the egg yolks and fold them into the whites
Lightly coat each stuffed pepper with flour
Heat oil in a skillet over medium heat
Dip each pepper into the egg batter
Fry the peppers until golden brown on both sides
Drain on paper towels
Serve with salsa or tomato sauce