8 green bell peppers or lg. roblano chilies
1 (16 oz.) can tomatoes
1 tsp. instant beef bouillon granules
8 egg yolks
2 tbsp. water
1/2 tsp. salt
Fat for frying
1 sm. onion, cut up
4 c. shredded Monterey Jack or Cheddar cheese
1 lb. (4 c.) Picadillo, heated
1/4 c. flour
8 egg whites

Broil peppers 2 inches from heat for about 15 minutes, turning often, until all sides are blistered. Place peppers in a paper or plastic bag. Close bag and let stand about 10 minutes or until cool enough to handle.

Meanwhile, make tomato sauce: In blender container combine undrained tomatoes, onions, bouillon granules, pepper and cinnamon. Cover; blend until 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 or 1/2 cup hot Picadillo. Set aside. Slightly beat egg yolks and water. Add flour and salt; beat 6 minutes or until thick and lemon colored. Beat egg whites until 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 at a time into hot fat, spreading batter into mound with a stuffed chili. Cover with another 1/3 cup batter. Continue cooking 2 to 3 minutes more, until underside is brown. Turn carefully; brown second side. Drain on paper toweling; keep warm in 300 degree oven while preparing remainder.