Chiles Rellenos (Stuffed Chilies)

Directions

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