4-6 large, fresh poblano chiles
10 oz white semi-soft cheeses – we like a mix of smoked whole milk mozzarella, fontina and queso fresco, equal parts
6 eggs, whites and yolks separated
1/8th tsp cream of tartar
Pinch of kosher or sea salt, a grind or two of black pepper
Oil for baking dish
Roast peppers on your grill, in a cast iron pan, or in a hot oven, until evenly blistered and collapsing. Put peppers in a heat-proof bowl and cover tightly for 20 minutes. This will soften the chiles and make the skins easy to remove.
Very gently, take a clean, damp kitchen towel and wipe off the skin. A few flecks are fine, but try to remove most of it.
Very gently, make a slit down the side of each chile pepper. Scoop out the seeds, trying to leave stem end intact.
Gently stuff each pepper with a couple tablespoons of cheese mix.
Lay peppers in a single layer in a baking dish just barely able to fit them all.
(*at this point, the dish can be covered and refrigerated or even frozen for later use*)
An hour before you want to eat, take the peppers and eggs out of the refrigerator.
Beat egg whites with cream of tartar until they hold a soft peak.
Beat egg yolks until light yellow and fluffy – add salt and pepper.
Preheat oven to 425F.
When oven is ready, gently fold yolks into whites and pour over chile peppers.
Tap baking dish gently on your counter to evenly distribute the batter.
Bake for 10 minutes at 425F, then lower oven temp to 350F for 20 minutes.
Best when served immediately, with a crisp green salad and your favorite Mexican lager.