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Ingredients

4 Chiles Poblanos
2 Eggs
300 gms. Cheese
Flour
Oil

Preparation

The roasted peppers are skinned, seeds and veins. immediately rinsed with water and salt.

The peppers are stuffed with cheese and closed with the aid of a stick, once all the chili sprinkled with flour.

Beat the egg whites to the point of nougat and then add the yolks and continue beating.

He puts Heat the oil in a pan, floured chiles are passed through the egg and then put to fry, fry voltenadolos to be on both sides

Served with tomato sauce and white rice