Place the peppers over an open fame of gas grill or gas stove to char on all sides and become tender. (You can also rub lightly with olive oil and place on a cookie sheet and broil until charred and tender. Once blackened put in a plastic bag for 10 minutes to sweat out any moisture. Remove from the bag, slit them down the middle and remove the seeds. Stuff the peppers with the queso fresco and use optional toothpicks to hold them together. Set aside
Add the tomatoes and water to a small pot over medium heat. Simmer the tomatoes until soft and stir in the garlic and chicken better than bullion. Add the oregano and simmer until a bit thickened.
BATTER AND FINISH
Separate the egg yolks (reserve yolks) from the whites. Add the egg whites to the bowl of your stand mixer (regular hand mixer will do). Beat the egg whites with an electric beater until stiff peaks form and you can turn the bowl upside down and it won’t come out. Add in the flour and the egg yolks and mix gently until completely incorporated.
Add your avocado oil to a frying pan. Heat on medium to high until a tiny bit of batter begins to fry. Dip each pepper into the batter and fry on all sides until all sides are browned and crispy.
On a small plate or bow, place some of the sauce – top with a chili and serve