Rio Star Grapefruit and Black Bean Chiles Rellenos

Roast chilies by placing them on their sides directly on racks of gas burners. Turn the flame on high. Peppers can also be roasted under the broiler about two inches from the heat. Roast, turning with tongs, until skins are blackened, 5 to 8 minutes. Transfer to a bowl, cover with plastic and steam for 10-15 minutes. Peel chilies, split lengthwise once and remove seeds. Set aside.
To make filling, add grapefruit sections, beans, cheeses, cumin, salt and pepper to a large bowl. Mix by hand until well blended. Generously fill each chili with the mixture, securing opening with toothpick if desired.
In a medium mixing bowl, combine beaten eggs, 1/2 cup (125 mL) flour and baking powder. Mix well; gently fold in egg whites. Dredge the chiles in remaining flour, then egg mixture and again in flour.
Preheat oven to 325°C (170°C). In a deep fat fryer, heat oil to 350°F (180°C), or a 2-inch deep skillet with 1/2 cup (125 mL) oil, fry peppers until lightly browned on all sides. Drain on paper towels. Place on a cookie sheet and bake for 10 minutes.
In a small saucepan over medium heat, combine grapefruit peel, grapefruit juice, and water. Simmer 10 minutes. Remove peel, add sugar and simmer 1 minute.
Lightly drizzle grapefruit sauce over peppers and serve with avocado slices if desired.
Cotija cheese is a sharp, dry cheese available in Hispanic markets and some grocery stores.