Place the peppers on the baking sheet and roast for about 30 minutes or until the skin is charred. Peel them by pulling the skin off with your fingers.
Fill the chiles with enough picadillo, seal the cut with a toothpicks. Place the flour in a wide bowl then dust the chiles with the flour.
Using an electric mixer or handheld mixer, beat the egg whites until they hold their shape and make stiff peaks; Add the salt and the yolks, one by one.
Heat the oil in a frying pan. Dip the pepper to coat with the egg batter, and carefully lower it into the hot oil.
Turn the chile after a minute, until the coating acquires an even golden brown color. Drain over paper towels to remove excess oil.
Serve the chiles over the warm tomato consomé. I serve mine with Mexican red rice as is perfect to absorb all the yummy tomato sauce!