Step-by-Step Instructions

• Preheat your broiler and line a baking sheet with foil. Place the hatch green chiles on the baking sheet and broil for 5-10 minutes, turning occasionally, until the skins are blackened and blistered.
• Remove the chiles from the oven and transfer them to a ziplock bag. Seal the bag tightly and let them steam for 10-15 minutes.
• Carefully peel off the skins from each chile and cut a slit down one side of each chile to gently remove the seeds.
• Stuff each prepared chile with about 1 ounce of Oaxaca cheese and seal the opening with toothpicks.
• In a mixing bowl, separate the eggs, beat the whites until stiff peaks form, and gently fold in the yolks.
• In a shallow dish, combine flour, salt, and garlic powder for dredging.
• In a deep pan, heat vegetable oil to 350°F (175°C).
• Dredge each stuffed chile in the flour mixture, then dip into the egg batter, ensuring full coverage.
• Fry the coated chiles for 2-3 minutes on each side until golden brown.
• Once fried, place chiles on paper towels to drain excess oil.
• In a blender, combine tomatoes, onion, garlic, cilantro, and salt. Blend until smooth and heat in a saucepan.
• Plate the hot fried chiles and drizzle the red sauce over the top. Serve immediately.