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1
Broil peppers 2 inches from heat for about 15 min, turning often, till all sides are blistered.
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2
Place peppers in a paper or possibly plastic bag.
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3
Close bag and let stand about 10 min or possibly till cold sufficient to handle.
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4
Meanwhile, make tomato sauce: In blender container combine undrained tomatoes, onions, bouillon granules, pepper and cinnamon.
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5
Cover; blend till smooth.
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6
Transfer to a saucepan.
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7
Heat to boiling, simmer, uncovered, for 5 min.
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8
Cover and keep hot over low heat while preparing peppers.
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9
Peel peppers; remove stems and seeds.
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10
Stuff each pepper with 1/2 c. of the cheese or possibly 1/2 c. warm Picadillo.
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11
Set aside.
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12
Slightly beat egg yolks and water.
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13
Add in flour and salt; beat 6 min or possibly till thick and lemon colored.
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14
Beat egg whites till stiff peaks form.
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15
Fold yolks into whites.
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16
In a large heavy skillet heat 1/2 inch fat to 375 degrees.
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17
For each serving, spoon about 1/3 c. egg batter at a time into warm fat, spreading batter into mound with a stuffed chili.
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18
Cover with another 1/3 c. batter.
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19
Continue cooking 2 to 3 min more, till underside is brown.
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20
Turn carefully; brown second side.
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21
Drain on paper toweling; keep hot in 300 degree oven while preparing remainder.
