Chiles Rellenos Con Queso

For the Chiles:
6 California chiles; roasted, peeled
3 egg; separated
4 oz monterey jack cheese
1/2 cup all-purpose flour
Oil for frying

For the Tomato Sauce:
4 small tomatoes; peeled
1/2 tsp salt
1 small onion
2 small california chiles
1 garlic clove
1/8 tsp ground cinnamon
1 Tbs vegetable oil
1/8 tsp ground cloves
1/2 cup chicken broth

Combine tomatoes, onion and garlic in a blender or food processor and puree. Heat oil in a medium saucepan, add tomato mixture. Cook 10 minutes, stirring occasionally. Add broth, salt, chiles, cloves and cinnamon. Simmer gently for 15 minutes.

Cut as small a slit as possible in one side of each chile to remove seeds. Leave stems on. Pat chiles dry with 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 toothpicks.

Pour oil 1/4 Tbs deep in a large skillet. Heat oil to 365F. Beat egg whites in a clean medium bowl with clean beaters until stiff. Beat egg yolks lightly in a small bowl and fold into beaten egg whites.

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.

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