1 can (7 oz.) chiles
1/2 lb. Jack cheese
4 eggs, separated
4 tbsp. butter, melted

TOMATO SAUCE:

8 oz. can tomato sauce
1/4 tsp. garlic powder
1/4 tsp. ground cumin
1/4 tsp. oregano
Pinch of salt

Simmer tomato sauce ingredients uncovered about 15 minutes.

Drain and split chilis, remove seeds. Cut cheese into strips and evenly stuff into chilis. Beat egg whites until stiff. Then beat egg yolks until lemon color, fold into egg whites. Brush 2 tablespoons butter over bottom and sides of shallow baking dish. Spoon in 1/2 of egg mixture, arrange chilis on top. Spoon remaining egg. Drizzle with remaining 2 tablespoons butter. Bake at 350 degrees for 25-30 minutes. Serve with tomato sauce on top.