Wash and dry the poblano chilies. Place them in a baking tray covered in aluminum foil. Bake for 5 minutes or until the skin turns black. Remove from oven and put them in a closed plastic bag. Set aside.

Once the chilies are cool, remove from the plastic bag. Cut the upper part and remove seeds and skin. Keep 2 chilies and chop the remaining 4. Add them to the soup and keep cooking for approximately 15-20 minutes.

While the soup boils at low fire, cut the remaining chilies in half.

Take the eggs and separate the yolks and egg whites in two containers. Whisk the egg whites for 1 minute and add 2 tablespoons of flour. In a separate container, whisk the yolks. Set aside.

In a medium pan, heat the Sabrosano oil. While the oil is hot, immerse each of the chili slices in the yolks, followed by the flour mixture and then by the egg whites. Fry on both sides for 2 minutes.

Just before serving the soup, add ½ cup of jack cheese and stir until it melts.

Serve the soup in bowls, placing the chile relleno for decoration