Prepare Peppers
Roast peppers until blistered. Steam 10–15 minutes.
Remove skins. Slit one side. Remove seeds, keep stems intact. Pat dry.
Fill peppers with cheese.
Prepare Batter
Whisk yolks with salt, corn starch, and pepper.
Beat egg whites until fluffy. Fold yolks into whites.
Coat stuffed peppers in seasoned flour.
Fry Peppers
Heat oil to medium. Dip peppers in batter.
Fry 2–3 minutes per side until golden. Drain.
Make Sauce
Toast guajillo chile 10–15 seconds per side. Simmer in hot water 10 minutes.
Blend tomatoes, onion, garlic, cumin, softened chile, and chicken broth until smooth.
Heat oil in pan. Pour in sauce and simmer 8–10 minutes.
Season with salt.
Serve sauce over peppers.
