Chile Relleno Burritos

Remove stem on chiles and cut a small slit so that you can remove as many seeds as possible. Cut thick slices of cheese and insert into chile. Sprinkle chopped onion on top of cheese and roll chile back together. Place in freezer to set for a few minutes while making the batter. Separate egg whites from yolks, placing yolks in small bowl and whites in large mixing bowl. Add 1 heaping Tbsp. of flour to egg yolks along with enough salt to taste. Mix to form thick paste then set aside. Use electric hand mixer to beat egg whites until they form stiff peaks. Add yolk mixture to egg whites and beat until just combined. (Don't over mix.) Add flour to a shallow dish. Heat a large skillet on stovetop over medium high heat and place just enough oil in it to coat the bottom of the pan. Take stuffed chiles out of freezer and dip in the flour one at a time. The flour will help the batter stick to the chile. Once dipped in flour, dip in fluffy egg batter making sure it's completely covered. Immediately place in skillet to cook. Use a spoon to fill any bare spots or imperfections. Cook on all sides flipping over when golden, then remove from pan. Meantime, heat up refried beans and and tortillas. Spread refried beans on tortillas and add a relleno to each one. Roll and enjoy!