Remove the seeds and membranes. I usually do this by making a triangle-shaped cut into one of the flat sides of the peppers. This also will make them easy to stuff later.

Char the peppers and remove the skin by balancing them on top of the burners on the gas stove, slowly turning them until they are universally blistered.  Put them into a large plastic bag to cool.  Once cool, the thin skin can be peeled off.  Don't worry if you don't get it all.

Stuff the shredded cheese into the holes on the pepper making sure not to split them.

To make the batter, separate five eggs into yolks and whites.  Then beat the whites with an electric mixer until fluffy and stiff.  Whisk the yolks and fold them into the whites with the salt.

In a medium-sized skillet, add enough cooking oil to cover the bottom to a depth of about one-half inch.

Heat the oil, then spoon in enough of the batter to place the stuff poblano on top.  Place another spoonful of batter on topof the pepper.  I usually cook two at a time.

When the batter is golden brown after a minute or two, carefully flip the pepper over to cook the other side.  When both sides are done, remove the finished relleno from the skillet and place on paper towels to remove excess oil.

Continue in this way until all peppers are cooked.