Roast poblano peppers until charred
Place peppers in a covered bowl to steam
Peel off the skins
Make a slit in each pepper and remove seeds
Stuff peppers 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 stuffed peppers with flour
Dip each pepper in the egg batter
Heat oil in a skillet over medium heat
Fry peppers until golden on both sides
Drain on paper towels
Serve with salsa or sauce