Roast the Peppers: Place the poblano peppers directly over a gas flame, turning with tongs until blackened and blistered all over. Alternatively, place them under a very hot grill, turning every 2-3 minutes, for about 10-12 minutes.

Steam and Peel: Immediately transfer the hot, blistered peppers to a bowl and cover tightly with cling film, or place them in a plastic bag and seal it. Let them steam for 15-20 minutes. This makes the skin incredibly easy to peel off. Once cool enough to handle, gently peel away the blackened skin.

Make the Sauce: While the peppers steam, heat the olive oil in a saucepan over medium heat. Add the onion and cook for 5-7 minutes until soft. Add the garlic and cook for another minute until fragrant. Pour in the chopped tomatoes, stock, oregano, and cumin. Season with salt and pepper, bring to a simmer, then reduce the heat and let it bubble gently for 15-20 minutes.

Stuff the Peppers: Carefully cut a slit down the length of each peeled pepper, being careful not to cut all the way through. Gently scoop out the seeds and veins. Stuff each pepper with the cheese batons. You can secure the slit with a couple of toothpicks if you like. I find this helps keep all that lovely cheese from escaping during frying.

Prepare the Batter: In a clean, dry bowl, whisk the egg whites with an electric mixer until they form stiff peaks. In a separate bowl, whisk the egg yolks with 1 tablespoon of flour and a pinch of salt until pale. Gently fold the yolk mixture into the egg whites until just combined – be careful not to knock out all the air.

Dredge and Dip: Place the 75g of plain flour on a plate. Gently roll each stuffed pepper in the flour, shaking off any excess. This helps the batter adhere. Then, dip each floured pepper into the egg batter, coating it completely.

Fry the Chiles: Heat about 2-3 cm of oil in a large, deep frying pan over medium-high heat. The oil is ready when a drop of batter sizzles and turns golden in about 30 seconds. Carefully place 2 battered chiles into the hot oil. Fry for 2-3 minutes per side, spooning hot oil over the top, until the batter is puffed, golden brown, and crisp.

Drain and Serve: Remove the chiles from the pan with a slotted spoon and drain them on a wire rack or a plate lined with kitchen paper. Serve immediately with the warm tomato sauce spooned over the top.