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1
Take each pepper and place over gas stove (if you don't have gas stove you can use a griddle or non stick skillet) blacken on all sides until the entire chile is blackened.
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2
Place all chiles in plastic bag to sweat, one by one as you blacken them.
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3
Allow to sweat for approximately 10 to 15 minute.
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4
Once the chiles have been allowed to sweat thoroughly begin peeling them.
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5
you can facilitate this by using rubber kitchen gloves (also prevents getting green fingers) carefully peel the blackened skin off taking care to not break the flesh.
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6
After removal of skin, slice the pepper on one side from stem to tip without severing the stem.
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7
Use your knife to de-vein and remove all seeds from inside of chile (if you really like it spicy you can leave them in).
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8
For the meat:.
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9
Saute the onion in the oil, then add the tomato and allow it to simmer approximately 15 minutes on low heat.
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10
add the meat stirring occasionally increase to medium heat.
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11
Add the cinnamon, peppers and salt to the meat and allow to cook for 5 minute.
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12
After 5 minutes, remove from heat.
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13
Stuffing of chiles:.
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14
Gently spoon meat mixture along with 1/2 inch slices of cheese into peppers.
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15
Carefully seal the peppers crosswise with toothpicks.
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16
For the batter:.
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17
Separate egg whites from yolks (set yolks to side).
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18
Beat the whites of egg until they form soft peaks so that when you turn the bowl upside down they are stiff.
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19
add the salt, the flour and beat in the yolks, one by one.
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20
Coat each chile thoroughly in flour, then into the batter making sure they are completely covered.
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21
Place in oil in pan till the batter becomes golden.
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22
For the sauce:.
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23
Combine cream, salt, sugar, garlic, onions and pepper along with oil into blender and blend for 2 min until you reach a creamy consistency.
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24
Place chiles into a glass baking dish cover with the sauce and grate a bit of cheese on top.
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25
Put into oven for 15 minutes at 250.
