Lay the peppers on top of the gas flame, turn when blistering.

Dip blistered poblanos in boiling water, leave five minutes. Take out to cool. Now, outer fleece of skin will rub off easily.

Slice lengthwise on edge of pepper, scoop out seeds with spoon, rinse, drain.

Stuff with slivered low moisture mozarella and grated cheddar, put mint leaves on top, tie shut with butcher twine.

Whip two eggwhites till stiff. Add one eggyoke at the time, whip. Pour on plate for dipping. On second plate, put quarter cup all purpose flour for dusting. Roll stuffed peppers in flour. Heat oil in deep pan or wok on medium heat.

Make one cup of salsa puree. Chop onion, ripe tomato, poblano (mild) or jalapeno pepper (hot) add four unpeeled garlic cloves, roast in 450F degree air fryer oven, 15 minutes. Peel roasted garlic cloves. Put in food processor, add half a cup of water, teaspoon of dried oregano.

When oil reaches 350F degrees, roll one stuffed pepper in eggwash, lower in hot oil with thongs, stuffed side up. Roll over as soon as cheese has melted, about three minutes, fry two minutes upside down, then two minutes each side. Drain, put in sauce. Roll second pepper in eggwash, fry like first one. Ten minutes each. Serve with baked black beans. Enjoy!