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Heat the olive oil in a small saucepan, then add the onions. Sauté over medium heat until translucent, about 5 minutes, then add the garlic and continue cooking for another minute. Add the tomatoes, stock and Fustini's Jalapeno Lime Balsamic Vinegar and bring it to a simmer. Once the tomatoes are soft, remove from the heat and blend until smooth. Season with salt and pepper and oregano and keep warm.
Carefully cut a slit in each of the roasted and peeled Poblano chilies and remove the seeds, leaving the stem intact. Heat the olive oil in a small sauté pan and add the onions. Cook over medium heat until translucent, about 5 to 8 minutes, stirring frequently. Add the diced green chilies and sauté for another minute. Remove from the heat and let cool. Mix the Monterey Jack and Queso Blanco cheeses together in a small bowl and add the cooled onions. Mix well.
Stuff some of the cheese mixture into each of the prepared poblanos. Heat the vegetable oil to 350°F. Whisk the egg yolks with the baking powder until thick, 1 to 2 minutes. Whisk the egg whites in a separate bowl until hard peaks form. Fold the egg whites into the egg yolk mixture. Carefully dip the stuffed poblanos into the flour, shaking off any excess, and then into the egg batter, being careful to not get any batter on the inside of the pepper. Immediately drop into the hot oil and fry until all sides are golden brown and crispy. (Alternatively, spread some of the batter into a shallow pan with ½ inch of hot oil, place the stuffed pepper on top and then pour some more batter over the pepper to cover. As the pepper fries, rotate to fry all sides.) Remove from the oil and drain on paper towels. Serve on top of the tomato sauce below.
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