Roast the poblano peppers over a burner until the skins are blackened and blistered. Place them in a plastic bag to steam, then peel off the skins so the peppers are clean.

Carefully open each pepper and fill with cheese. Close with a toothpick. Dredge the stuffed peppers in flour. Beat the egg whites until stiff peaks form (the mixture should not fall out if you turn the bowl upside down), then gently fold in the egg yolks one at a time.

Dip the floured peppers into the egg mixture, then immediately fry in a hot skillet, turning gently until golden. Place on paper towels to drain excess oil. Meanwhile, prepare the tomato broth by blending the tomatoes, onion, garlic, and water, then cook until ready.

Before serving, pour the tomato broth over the chiles. Serve with white rice and your favorite beans!