Wash and thoroughly dry the poblano peppers. Roast them directly over the stove flame.

Once well roasted, place them in a plastic bag to sweat, making it easier to remove the skins.

Peel, devein, and set aside.

Wash the tomatoes well and cook them in water.

Once fully cooked, blend them with a little water, the garlic clove, the 8 cumin seeds, salt, and the teaspoon of marjoram.

In a saucepan with a little hot oil, add the tomato mixture.

Separately, in a deep bowl, place the egg whites and beat until stiff peaks form.

Once very foamy, add the yolks one by one.

Continue beating until you have a smooth and light mixture.

Cut the panela cheese into strips.

Stuff each pepper with strips of panela cheese and close with toothpicks.

Place the flour on a plate and coat each pepper with it.

Dip each pepper into the egg mixture.

In a skillet with hot oil, fry each pepper.

Place each pepper in the tomato sauce and let it simmer for 5 minutes.

Done! Enjoy these delicious chiles. Enjoy your meal! 😄