6 poblano peppers
1 Queso Fresco "La Vaquita" - 16 oz., crumbled
1/4 medium onion, chopped (optional)
2 T flour
4 eggs, whites & yolks separated
1/4 teaspoon salt
cooking oil

Toast Peppers on a stove burner or under a broiler, turning frequently, until skin is charred and loosens. Seal in a plastic bag for about 10 minutes for the peppers to “sweat”. Peel the skin off (it won’t necessarily be neat). Carefully cut an opening on one side only. Remove seeds and veins.

Fill each pepper with cheese mixture. Secure with a wooden toothpick. Coat each pepper with flour.

In medium size mixing bowl beat 4 egg whites until fluffy. Add yolks and salt and continue to beat until well blended.

In frying pan heat about 2 cups oil. Dip peppers into the egg batter. Fry in hot oil, turning when golden. Drain on paper towels.

Serve with Mexican rice and refried beans.

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