Roast Poblanos Chillies and keep stems intact. Place under broiler and broil on each side until the skin is evenly blistered or slightly blackened. Immediately place peppers into a large plastic ziplock bag and allow to steam for 20 minutes.
Cut a star on the bottom of each tomato. Boil the tomatoes in a saucepan with enough water to cover. Once the tomatoes are boiling turn off the flame and let tomatoes simmer for another 5 minutes.
Take the tomatoes out and let them cool down. Then peel the tomatoes.
Place the tomatoes in a blender, add the chipotles, onion, garlic and chicken broth. Blend until smooth. Add salt and pepper as required.
In a saucepan, heat the olive oil at medium-heat and once hot add the mixture from the blender. When the salsa starts boiling, put it down to medium heat and let it simmer for 15 minutes – do not cover.
Remove skins from each pepper (they should just peel or slide straight off) and cut it open lengthwise down the middle or side of each. Remove the seeds and veins from inside the chilli and wash gently.
Stuff the chillies with cheese and close with toothpick to keep stuffing inside.
Place flour on plate and dust each of the chillies well with flour on all sides and set aside.
Beat egg whites in a medium bowl with one pinch salt, using an electric mixer or whisk until you get a foam. Beat egg yolks in another bowl with one tablespoon flour and a pinch salt. Add yolk mixture all at once to egg whites while keeping the egg mixture fluffy.
Coat one chilli evenly with egg mixture. Hold chilli by the steam and place carefully onto the hot oil; REPEAT with the remaining chillies. Fry until golden on all sides, turning once until done, about 5 minutes total. Drain between paper towels.
Placed chillies on plate and cover with generously with tomato salsa.
Serve with rice and La Costena Refried Black Beans.
