| • | Brown the ground pork in the pan.
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| • | Remove it from pan and keep aside to cool.
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| • | Add onions to the pan and saute till translucent, remove it from the fire and set aside to cool.
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| • | Cook rice and let it to cool.
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| • | Once all the ingredients are cool, combine pork, onion, rice, Cilantro Lime Salsa, tomatoes, chili powders, salt and pepper, mix well.
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| • | Cook poblano peppers in 400 degrees F for about 8 minutes or till slightly softened. Remove and let it cool.
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| • | Make a cut down side and remove the seeds.
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| • | Stuff it with the pork mixture.
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| • | Place slice of cheese in the center for stuffing.
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| • | Skewer the peppers with toothpick to close it.
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| • | Separate the egg yolks and egg white and whip egg whites with salt in the mixer till it forms batter.
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| • | Take a separate bowl, season flour with salt and pepper.
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| • | Dredge peppers in the seasoned flour and then dip peppers in the egg batter holding them from the stem.
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| • | Add pepper to the pan with 2 inches of hot oil.
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| • | Fry the peppers for few minutes per side till brown and remove it from the oil.
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| • | Drain on the paper towel for few minutes.
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| • | Finish cooking peppers in 400 degrees F oven for about 10 to 15 minutes. |
