• 4 medium poblano peppers
• 4 large slices of Chihuahua cheese (enough to fill each pepper)
• 4 egg whites
• ¼ cup corn meal flour (harina de maiz)
• ½ teaspoon oregano (optional)
• Cooking spray

1. Heat oven to 350°F
2. Roast peppers over medium to high heat until skin is blackened and wrinkly (no oil needed)
3. Place roasted peppers in a plastic bag to steam. (Leave in bag for 5 minutes.
4. While peppers are steaming, mix remaining ingredients together to make a batter
5. Remove peppers from the bag and peel blistered skin off
6. Make a slit down the pepper lengthwise and remove seeds from the inside of the peppers
7. Place cheese inside each pepper and fold flesh over
8. Dip each pepper into the batter to cover
9. Place the battered peppers into a pan coated with cooking spray. Place in the oven.
10. Cook until batter has firmed. Serve hot.

From Flavors of Fiesta by University of Illinois Extension