7 Poblano Peppers
1 pkg. Queso Chihuahua cut in squares
2 Chorizo
1 bunch fresh Epazote
2 eggs
1/4 cup flour
oil
Caldillo
3 med. tomatoes
3/4 cup water
1/2 onion
1 clove garlic
2 Serrano peppers
to taste salt and pepper

Put the poblano peppers on top of the stove directly in contact with the flames, burn the skin, turning around so they burn evenly. Put them inside of a plastic bag, to sweat for aprox. 15 min. Peel them, introducing them in water, discard the burnt skin. Stuff them with the Manchego or Chihuahua cheese, putting inside a leaf of fresh epazote. Chorizo is optional and in case of using it, fry it perfectly, and drain all the grease. Flour the poblano and beat the egg whites until fluffy, add a little salt. Add the yolks previously mixed, fold softly. Introduce in this mixture each poblano, trying to obtain a thin layer of batter. Fry each poblano separately, turning it to obtain a golden brown color on every side. To make the "Caldillo" or red salsa, boil the tomatoes with the rest of the ingredients, Make a puree when cold and season it with salt and pepper. Reduce it until obtaining a thicker sauce, putting some diced epazote on it. Serve the poblanos after reheating them in the oven, pour some Caldillo and enjoy.