Chile Relleno

Chile Relleno 4 egg white beaten till fluffy 2 cups flour seasoned with sea salt, 2 tablespoons cornmeal shifted into the flower add season salt, crushed black pepper and stir into the flour 6 poblano peppers Cut in the middle from up to down remove all seeds and stuff with mozzarella cheese or optional ground beef or shredded pork with mozzarella cheese, cut your mozzarella in large strands or large cubes ,then dip in your egg mixture. put in flower and make sure poblano is fully covered then put egg batter and repeat the process make sure your pan is on medium heat slowly lay your poblano peppers topside with the inserts on top and slowly turn your peppers every 3 minutes,