Char the poblanos over a medium flame, turning
with tongs, until all the skin is blackened,
about 20 minutes. Put into a plastic bag and
let steam until cool enough to handle. Remove
as much as the blackened skin as you can (some
char is ok) and also remove the seeds (do not
rinse). Try to leave the stem and try to keep
them intact as much as possible. The stem is
useful for picking up the peppers.
Cut the queso blanco into 6 crosswise pieces.
Stuff one piece into each chile. Set the plate
of chiles next to the stove and a plate lined
with paper towels as well. Sprinkle the chiles
with a little flour and spread it (this is so
the egg batter will stick). Separate the eggs
into two bowls. Whisk the whites until frothy
(and the bowl can be inverted without the
whites moving). Then gently fold in the yolks
until combined.
|