2 chiles, roasted and peeled
1 1/3 oz cheese, monterey jack
oil, for frying
1 eggs, separated
1 cup flour, all purpose

1 1/3 pounds (about 2 or 3) tomatoes, peeled
1 medium onion
3-4 garlic cloves, minced
3 tablespoons olive oil
1 cup chicken broth
1 teaspoon salt
chiles
1/4 teaspoon cinnamon, ground
pn cloves, ground

Prepare tomato sauce. Cut a tiny slit in one side of each chile to remove seeds, leaving stems on.

Dry the chiles on paper towels.

Cut cheese into long thin sticks, one for each chile.

Place one stick in each chile, using more if chiles are large.

If chiles are loose and open, wrap around cheese and fasten with wooden a wooden toothpick.

Pour oil 1/4" deep into large heavy pan.

Heat oil to 365 F.

Beat egg whites in a medium bowl until stiff. Beat egg yolks lightly in a small bowl and fold into the beaten egg whites, gently but thoroughly.

Roll chiles in flour, then dip in egg mixture to coat. Fry in hot oil until golden brown, turning with a spatula.

Drain on paper towels.

Serve immediately topped with tomato sauce.

For the preparation of the tomato sauce, ombine tomatoes, onion and garlic in blender or food processor and blend to a puree.

Heat oil in a medium saucepan, add tomato mixture.

Cook 10 minutes, stirring occasionally.

Add broth, salt, chiles, cloves and cinnamon.

Simmer gently 15 minutes.

Serve.