Steps: |
| -For the sauce, heat up a medium saucepan over medium-high heat and add the oil. |
| -Saute the onions and the garlic until translucent. |
| -Add the oregano, cumin and bay leaf, and saute for 1 minute. |
| -Add the chicken stock, tomatoes and cilantro. |
| -Cook over low heat for 30 minutes. Puree the sauce with an immersion blender. |
| -Meanwhile, prepare the poblanos by cutting a slit in one side of the chile from the stem to 1/4-inch from the bottom. |
| -Pull out the seeds, being careful not to rip the chile. |
| -Stuff them with the cheeses. |
| -In a large bowl, whisk the egg whites until peaks form. |
| -In a small bowl, whisk the yolks and flour together. |
| -Fold the flour mix and salt into the egg whites. |
| -Heat your oil in a Dutch oven or fryer to 350 degrees. |
| -Dunk the chiles in the batter and then carefully lower into the oil by holding the stem. |
| -They will turn golden when they are ready. |
| -Take out and drain off the excess oil on paper towels. |
| -Top with sauce to serve. |
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