INGREDIENTS

INSTRUCTIONS

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 by: Better Homes and
Gardens Mexican Cookbook  Posted to recipelu-digest Volume 01 Number
496 by James and Susan  Kirkland <kirkland@gj.net> on Jan 11, 1998

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Nutrition (calculated from recipe ingredients)
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Calories: 335
Calories From Fat: 195
Total Fat: 22.1g
Cholesterol: 230.8mg
Sodium: 563.7mg
Potassium: 438.1mg
Carbohydrates: 12.8g
Fiber: 3g
Sugar: 5g
Protein: 22.3g