Wash and dry the pablano peppers.
Fire roast them on an open flame. Then quickly put them into a ziploc bag and let rest for 10-12 minutes.
Take out of the bag and use a spoon to scrape the skin off just a bit. Don't puncture it.
Now cut a small slit and remove seeds and membranes. Then salt the insides of the peppers.
Split the cheeses between the two, stuff, and seal with toothpicks if needed.
When the eggs are separated beat the yokes
Whip the egg whites till frothy.
Gently add the yokes folding the egg yokes and frothy egg whites together.
Coat the stuffed pablanos with the egg mixture then fry in the oil till golden brown. I spoon the eggs on top of the pablanos.
Turn a lot because the eggs will burn.
Move to paper towels to absorb excessive amounts of oil. As you can see the eggs are kinda transparent when it fries.
Serve I hope you enjoy!!
