INGREDIENTS
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4 poblano chiles (fresh or canned whole green chiles)
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3 cold eggs, separated (yolks beaten)
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1 1/2 cups cheese, shredded (Mexican blend, jack cheese or queso blanco)
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1/3 cup flour, optional
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1/2 teaspoon baking powder
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1 pinch salt
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vegetable oil, for frying
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enchilada or Mexican tomato sauce, garnish (store-bought or homemade)