• Grill roast the poblano peppers on the stovetop until they are very well roasted, they will look kind of burned.
• Put them in a plastic bag or large ziploc for about 10-15 minutes (this makes them easier to peel) peel the top layer of the pepper (the burnt part) off.
• Cut the peppers open from one side and take out all the seeds.
• Cut the queso fresco and stuff the peppers.
• Coat the peppers with a bit of maizena (corn starch).
• In a big bowl batter up some egg whites until it’s very fluffy and dip the peppers in the batter oneby one and placing them in hot cooking oil until golden.
• Once you fry all the peppers set them aside to make the broth.

For the broth:

• You are going to blend tomatoes (my mom does about 5 for a pot of 6 peppers) a small piece if onion she said less than 1/4, 2 garlic cloves and blend with about two cups of water.
• In your pot you are going to warm up a bit of oil with a very small piece of onion and heat up until the onion burns, remove onion piece and sauté your tomate blend on high.
• Add salt to taste and chicken bouillon.
• Sauté blend for about 6 minutes until it boils.
• Add more water to your pot once tomato blend boils (she does not measure the water so possibly about 4-5 cups of water).
• Once the broth boils add your peppers in and leave for about 3 minutes and that is all!
• We usually like to make a separate small pot of white rice that we add into our broth separately after we serve our own bowl so that the broth doesn’t get absorbed by the rice.
• Good luck guys and let me know if you have any questions!! I hope this recipe made sense.