Ok so first I roasted these poblanos with EVOO drizzled on them, then I put them on the BBQ, about 15-20 minutes on low heat. I then peeled the chilies skin, slit a hole in them and seeded them. I stuffed them with rice, mozzarella cheese, onions and pinto beans. However much you desire for a filling.
I then used the toothpicks to hold them together for the frying. I put just enough oil in the pan to cover half the chili. Then in a medium bowl, using an electric hand mixer, beat 3 egg whites on high speed until soft peaks form. Add one egg yolk and continue to beat for about 1 minute. Dredge the filled chiles in flour until fully covered. Shake off any excess flour, then dip the chiles into the egg mixture, until well coated. Fry until golden brown. Don't forget to take out toothpicks. Cover in some homemade salsa. ~Misty
