Title: Chiles rellenos (stuffed chilies)
 Categories: Mexican
      Yield: 8 Servings
 
      8    Green Bell Peppers Or 8
           -Large Poblano Peppers
      1 cn (16 0Z) Tomatoes; undrained
      1 sm Onion; cut up
      1 ts Instant Beef Bouillon
           -Granules
      1 ds Pepper
      1 ds Ground Cinnamon
      4 c  Monterey Jack Cheese;
           -shredded
      8    Egg Yolks
      2 tb Water
    1/4 c  All-Purpose Flour
    1/2 ts Salt
      8    Egg Whites
           Fat For Frying
           Cilantro Or Parsley
 
  Broil peppers 2 inches from heat for about 15 minutes, turning often,
  till all sides are blistered. Place peppers in a paper or plastic
  bag. Close bag and let stand about 10 minutes or till cool enough to
  handle.
  
  Meanwhile, make tomato sauce. In blender container combine undrained
  tomatoes, onion, bouillon granules, pepper and cinnamon. Cover; blend
  till smooth. Transfer to a saucepan. Heat to boiling; simmer,
  uncovered, for 5 minutes. Cover and keep warm over low heat while
  preparing peppers.
  
  Peel peppers; remove stems and seeds. Stuff each pepper with 1/2 cup
  of the cheese. Set aside. Slightly beat egg yolks and water. Add
  flour and salt; beat 6 minutes or till thick and lemon-colored. Beat
  egg whites till stiff peaks form. Fold yolks into whites.
  
  In a large heavy skillet heat 1/2 inch fat to 375 degrees. For each
  serving spoon about 1/3 cup egg batter into hot fat, spreading batter
  in a circle. Fry 3 or 4 at a time. As batter begins to set, gently
  top each mound with a stuffed chili. Cover with another 1/3 cup
  batter. Continue cooking 2 to 3 minutes more, till underside is
  brown. Turn carefully; brown second side. Drain on paper toweling;
  keep warm in 300 degree oven while preparing remainder. Serve with
  tomato sauce; garnish with snipped cilantro or parsley.
  
  Recipe