FOR THE CHICKEN: Pound out the chicken breasts to a thickness of 1/4 of an inch. The peppers should have been fire roasted, peeled and cleaned but left in one large piece. Set one on top of each flattened chicken breast.
Chop up the chorizo very small and mix it into both of the cheeses. Spread a layer of this on top of the roasted chilies. Roll the whole thing up in an egg-roll fashion. Tooth picks or wooden skewers can be used to keep them together.
FOR THE SAUCE: Cut the tomatoes in half and the onion into large chunks. Toss them along with the garlic cloves in just enough olive oil to coat them. Roast them in a very hot oven until they well browned and even a little blackened.
Place them into a large saucepan with the stock, cream, wine, chilies and adobo sauce and gently simmer for about half an hour.
If you are blessed with a stick blender use that or else use a food processor to purée it. Strain it well and reduce a little further thinkening it with the roux.
FOR THE CILANTRO: Simply put everything into a food processor and chop it in pulses to a fairly loose consistency.
FOR THE BATTER: Beat the egg whites to the soft peak stage. GENTLY mix in the beer and 3-4 tbls. of the flour. This must be used immediately so prepare it just before frying the chicken.
Coat the chicken rolls in flour and then plummet them into the batter. Go immediately from the batter into the fryer. They should not take too long to cook so finish them completely in the fryer.
Serve topped with the sauce and with the cilantro drizzled over. Also with the cliché black beans and spiced rice.