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1. If you are using the fresh chilies, preheat the broiler to its highest setting.Spread the chilies on a baking sheet and broil them 3 or 4 inches fromthe heat for 5 minutes, turning them so that they blister and darken onall sides.
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2. Wrap the chilies in a dampened kitchen towel and let them restfor a few minutes. Then rub them with the towels until the skins slip off.With a small sharp knife, cut all around the stem of each chili and pullout the stem and the seeds that cling to it.
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3. Discard the stems and seedsand set the chilies aside. If you are using canned chilies, drain and rinsethem under cold running water. Cut a slit down the side of each chili. Spread the chilies flat and scrape away any seeds with a small knife.
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4. Combine the cheese sticks and onions in a bowl and turn them aboutgently with a spoon until well mixed. Stuff the cheese-and-onion mixtureinto the fresh chilies through the stem openings, dividing the mixtureevenly among them.
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5. To stuff the canned chilies, place equal portions ofthe cheese-ana-onion mixture in the center of each chili. Fold the endsover the mixture and roll the chili around it. In either case, arrange thestuffed chilies on a plate or baking sheet and refrigerate them for about1 hour before cooking.
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6. Pour oil into a deep fryer or large heavy saucepan to a depth of about 3 inches and heat the oil until it reaches a temperature of 360°F on a deep-fryingthermometer. Preheat the oven to its lowest setting. Line a shallowbaking pan with a double thickness of paper towels, and place the pan inthe middle of the oven.
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7. Prepare the batter coating for the chilies in the following manner:With a wire whisk or a rotary or electric beater, beat the egg whites untilthey are stiff enough to stand in unwavering peaks on the whisk or beaterwhen it is lifted from the bowl. Combine the flour, baking powder andsalt, and sift them together into a small bowl.
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8. In a separate bowl with the same beater unwashed, beat the egg yolks for 2 or 3 minutes. When the yolks are thick, add the flour mixture andbeat well. With a rubber spatula, scoop the egg whites over the yolks andfold them together gently but thoroughly.
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9. Immerce one chili in the egg butter to coat it evenlyh, place the chili on a saucer, and slide it carefully into the hot oil. Deep-fry two chilies at a time, turning them with a slotted spoon for 3 to 4 minutes, or until the batter puffs up and is golden brown. As they brown, transfer the chilies to the paper-lined pan and keep them warm in the oven.
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10. Arrange the chiles rellenos attractively on a heated platter and serve at once while they are still hot.
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