Grill the washed poblano peppers over open gas flame till the skin blisters. Remove blisters, usually rubs right off between fingers.

With sharp knife, cut around the stem and pull seedpod out. Rub seeds off, push four mozarella sticks inside each pepper, push stem back in.

Roll peppers twice in beaten egg, flour, beaten egg, flour. Medium heat skillet, bottom of olive oil, fry peppers two minutes on each side. Usually three sides per pepper..

Mexican Sour cream or greek yoghurt on top, serve! Enjoy.