Wash the peppers and roast them directly over the stove flame until they are completely blistered

Place them in a plastic bag for about 10 minutes to let them sweat a bit

Peel them, but do not rinse under running water, then carefully open them to remove all the seeds and set aside

Separately, if you have a food processor (or by hand with a fork), chop the cheese and epazote, and mix them thoroughly

Proceed to stuff the peppers with the previous mixture

Coat with flour and set aside

Next, separate the egg whites from the yolks and beat with the cream of tartar (1/8 teaspoon per egg white) and a pinch of salt until stiff peaks form

Once ready, add the yolks one at a time, gently mixing until each is incorporated

Finally, coat the peppers one by one and fry in the oil (the hotter the oil, the less it absorbs)

Cook well on both sides and remove

Place on a napkin to absorb excess oil

They can be served with beans or rice