8 large Big Jim, Poblano, or Relleno chilies, green and roasted
1 16-oz. can tomatoes
1 small onion, finely chopped
1 tsp. beef bouillon granules
Dash of comino
Dash of cinnamon
4 cups shredded cheddar cheese or Monterey jack
8 egg yolks
2 Tbsp. water
1/4 cup flour
1/2 tsp. salt
8 egg whites
Shortening for frying
Make tomato sauce from undrained tomatoes, onions, bouillon, comino, and cinnamon, heat thoroughly, then simmer while fixing peppers.
Remove seeds and veins from peppers, slitting each carefully on 1 side only, then stuff each with 1/2 cup of cheese. Set these aside on a plate.
Slightly beat egg yolks and water. Add flour and salt and beat until thick. (If you use the same whip or blades you used to beat the yolks, make sure you first clean them thoroughly because the whites will not get stiff if there is any yolk on them.) Fold whites into yolks.
In large cast iron skillet heat 1/2-inch of shortening until hot, but not smoking. For each serving, spoon about 1/3-cup of batter into hot fat, spreading it in a circle. Fry 3 or 4 at a time. As the batter begins to set, gently place a stuffed chile on top of each. Cover it with another 1/3-cup of batter. Continue cooking until the underside is browning...not dark. Turn carefully and brown other side. Drain on paper towels and keep warm in 300° oven until all are finished.
Serve with tomato sauce and enjoy the compliments.