4 poblano peppers
1 lb. of cheese (chihuahua or mozzarella)
2 cups of vegetable oil
4 cups of flour
1 teaspoon of salt
First, heat the peppers in a hot skillet with oil until the skin starts to peel. Then, lay them on a tray and sprinkle some salt over them. Next, cut the peppers open and stuff them with cheese. Use toothpicks to help close the peppers. Then, coat the peppers with flour. In the meantime, separate the eggs -- whisking both the yolks and the egg whites. Then combine them and whisk again. Coat the peppers with this and then heat them in a skillet with oil until they're golden brown.
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