Ingredients
6 large poblano peppers
1 cup shredded Monterey Jack cheese (or queso fresco)
4 large eggs, separated
1/4 cup all-purpose flour
1/4 teaspoon salt
Vegetable oil, for frying
For the sauce:
2 tablespoons vegetable oil
1 small onion, finely chopped
2 cloves garlic, minced
