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