Instructions

1. Preheat your oven to 400°F (200°C).
2. Place the poblano peppers on a baking sheet and roast in the oven for about 20 minutes, turning occasionally, until the skin is blistered and charred.
3. Remove the peppers from the oven and place them in a bowl covered with plastic wrap to steam for about 10 minutes. This will make peeling easier.
4. Once cooled, carefully peel off the charred skin from the peppers. Make a slit in each pepper and remove the seeds.
5. Stuff each pepper with shredded Monterey Jack cheese, ensuring they are filled but not overstuffed.
6. In a medium bowl, beat the egg whites until stiff peaks form. In another bowl, whisk together the egg yolks, flour, baking powder, salt, and pepper until smooth.
7. Gently fold the beaten egg whites into the yolk mixture until just combined.
8. Heat the vegetable oil in a large skillet over medium-high heat until hot.
9. Dip each stuffed pepper into the batter, allowing excess to drip off, and carefully place in the hot oil.
10. Fry the peppers for about 3-4 minutes on each side, or until golden brown. Remove and drain on paper towels.
11. Serve hot, drizzled with tomato sauce if desired.