Roast the peppers over a flame or under the broiler until the skins are blackened and blistered. Cool them in a plastic container for about a half hour (they won't dry out that way). When cool, peel the black outer skin off. Slice around the stem end and pull out the inner seed pod, making sure to get all the seeds out. Wash your hands well after handling chiles, or wear gloves when working with them.
Combine the cheese and the onions, and stuff each pepper with the loose mixture, being careful not to tear the soft peppers.
Separate the eggs, and beat the whites till fluffy. Beat the yolks in one at a time. Mix the Creole seasoning with the flour, and fold into the egg mixture with a rubber spatula.
Heat the vegetable oil to about 350 degrees in a heavy skillet. Dip the peppers into the batter, and shake off the excess. Lower the peppers into the hot oil, and turn them frequently until browned all over. Don't worry about the cheese melting--just pay attention to the color of the batter, to keep it from burning.