Clean and dry the Poblano chiles. Place them on a tray covered in aluminum foil to bake. Bake for 5 minutes or until the skin becomes black. Remove the chiles from the oven and placed them in a closed plastic bag and put them aside.

Once the chiles have cooled to the touch, remove them from the plastic bag. Cut the top, remove seeds and skin. Save 2 chiles and chop the remaining 4. Add them to the soup and continue cooking for about 15-20 minutes.

While the soup simmer, cut the rest of the peppers in half.

Take the eggs and separate the yolks from the egg whites into two containers. Whisk the egg whites for a minute and add 2 tablespoons of flour. In another bowl separately, beat the yolks and put them aside.

In a medium frying pan, heat the Sabrosano Oil. While the Oil is heating, immerse each of the poblano chile slices in the egg yolk, followed by the flour and egg white mixture and fry on both sides for 1-2 minutes.

Just before serving the soup, add ½ cup of grated Jack cheese and stir until melted.

Serve the soup in bowls and place the stuffed poblano chile fried on top to decorate.