Set your oven to broil high and place your rack near the top of the oven.

Clean your poblano peppers, then place the whole peppers on the oven rack. Broil for approximately 4-5 minutes, then flip. Your pepper should be mostly, but not entirely blackened on the skin.

Remove the poblanos, place them in a large bowl and cover with a clean dish towel to let them steam for 5 minutes.

Once cool enough to handle, make a cut straight down, you can also make a small slice horizontally at the top. Seed and devein the peppers gently, a paring knife and spoon work well for cutting the seed pod and scraping the veins.. (You may want to wear gloves while doing this.)

Stuff each pepper with the cheese so it's 75% full and sprinkle some oregano and salt if desired. This is also where I added my cooked chorizo.

Using toothpicks, thread them through both sides of the peppers to close them up, then set the peppers aside.

In a small bowl, combine the egg yolks, salt and water. Mix together, then add in 2 Tbsp of GF Flour and the Cornstarch. Mix thoroughly until you create a paste.

In a medium sized mixing bowl beat the egg whites and cream of tartar to stiff peaks, about 4 minutes.

Pour the egg yolk paste into the egg whites and fold the two together until combined.

Preheat your air fryer to 400°F and line a pan or the bottom with parchment paper.

Pour the remaining flour in a small bowl and gently roll each stuff poblano in the flour, then dip it into the egg batter. Place the battered stuffed peppers opening side down on the parchment paper.

Serve with the salsa rojo, add any additional garnishes such as cojita, lime, and/or cilantro.

Throw everything except the cilantro and blend until nearly smooth..

Add the cilantro last and give the blender a few pulses to chop the cilantro.

Serve and enjoy!