Preheat charcoal grill to high heat. Blister peppers on each side, completely charring them. Place charred peppers in a stainless steel bowl and cover with plastic. Let cool, as steam will help peppers peel more easily.
Carefully peel peppers, making sure to keep them whole. Make a slit on the side of each pepper and remove the seeds. Stuff each pepper with 1-ounce cheese log and set aside.
To make batter, place egg whites into a bowl and whisk to form stiff peaks; set aside.
Mix 1 cup corn starch with seltzer water. Fold whipped egg whites into wet batter.
Pre-heat deep fryer to 350°F.
While fryer is heating, dust stuffed peppers in remaining corn starch. Dip each coated pepper into the batter to cover completely.
Carefully submerge each pepper into the hot oil, cooking for 2 to 4 minutes or until golden-brown and crispy. Remove pepper and place onto a wire cooking rack; quickly season with salt.
Ingredients
4 ea pepper(s), poblano, whole
4 oz Whole Mozzarella Cheese, large 1 oz bâtonnets