Ingredients:
6 large poblano peppers
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1/2 cup all-purpose flour
1 teaspoon salt
4 eggs, separated
1/4 cup milk
1/4 teaspoon cream of tartar
Salsa and sour cream, for serving
Directions:
1- Preheat the oven to 375°F (190°C). Grease a 9×13 inch baking dish with cooking spray.
2- Place the poblano peppers on a baking sheet and roast them in the preheated oven for 20-25 minutes, turning occasionally, until the skin is charred and blistered.
3- Transfer the peppers to a plastic bag and seal it. Let the peppers sit in the bag for 10-15 minutes to steam, then remove them from the bag and peel off the skin.
4- Cut a slit down the side of each pepper and remove the seeds and membranes.
5- In a medium bowl, mix together the Monterey Jack cheese and cheddar cheese. Stuff each pepper with the cheese mixture.
6- In a separate bowl, whisk together the flour, salt, egg yolks, and milk until smooth.
7- In another bowl, beat the egg whites and cream of tartar until stiff peaks form.
8- Gently fold the egg white mixture into the egg yolk mixture.
9- Dip each stuffed pepper in the egg mixture, making sure to coat it well.
10- Place the peppers in the prepared baking dish and bake for 25-30 minutes, or until the eggs are golden brown and the cheese is melted.