6 poblano peppers

Filling:

1 large potato, diced and boiled
1/2 c. soy sauce
2 c. all-purpose flour

Batter:

6 eggs, separated
2 tbsp. water
6 tbsp. flour
1/2 tsp. salt
vegetable oil for frying

Prepare peppers: Stick fork in stem end. Roast over flame until totally black. Cool by putting roasted pepper immediately between wet towels. Peel roasted skin off peppers.

Filling: Combine browned ground beef, softened potato and soy sauce. Slice peppers down one side and remove seeds. Stuff peppers with beef mixture and hold pepper closed with toothpick. Wet each pepper and roll in flour.

Batter: Beat whites until they form stiff peaks. Beat yolks with water, flour and salt until thick and creamy. gently fold well into egg whites. Heat 1 1/2 inches of oil in wide frying pan over medium heat. Dip chiles in batter and put into oil. When bottoms are browned, gently turn with spatula and fork. Brown well on each side. Drain on paper towels.