1. Roast chiles on an open flame on the stove top. When skin becomes charred, put them in a plastic bag for about 15 minutes. Take them out and peel them. Cut a slit open and deseed them. Cut the cheese in strips, and stuff the chiles with them. Close slit with a toothpick. Beat the egg whites until stiff and stir in yolks. Heat the oil in a non-stick pan. Coat the chiles with flour and then dip them in the egg batter. Fry in hot oil until batter is golden. Place chiles in a serving dish. 2. Sauce: 3. Boil tomatoes in 1/2 water. Blend tomatoes, water and the clove of garlic in a food processor to make a sauce. Strain sauce. 4. In a saucepan, heat olive oil and fry onions until soft. 5. Add oregano and tomato sauce. Add sugar. 6. Season with salt and pepper. Simmer for 5 minutes. 7. Pour sauce over chiles and serve. 8. They're lovely with rice and refried beans. ---------------------------------------------------------------------------
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Ingredients
