1. Char the chiles on an open flame or comal, we do it on the stove top, turning regularly, until they are lightly burned and the skin is bubbled. Immediately place them in a plastic bag and tie the top. Let them sit for 15 mins, this is so they sweat and the skin comes away easily.
2. While you are waiting for the chiles you can get the sauce going. In a medium size pot sauté the onion. Blend the garlic, tomato and cumin, add a little bit of water to the blender. Strain the blended tomato into the sautéed onions. The key here is for the tomato liquid to hit the pot when it’s hot so that it fries a little. Add salt and pepper to taste and allow to simmer for 15 mins.
3. Take the chiles out of the plastic bag and carefully clean the skin away, don’t worry about getting them perfect, they are going to be coated and cooked further anyway. Carefully cut an opening down one side of the chilli and remove the seeds (you can leave some seeds, as this is where the spice usually comes from). This is also the hole you will use to fill them.
4. Fill each chilli with cubes or slices of cheese and seal the slit with a toothpick. Coat in flour, gently tapping away any excess.
5. Beat the egg whites until they form peaks, add the yokes and beat to incorporate.
6. Heat enough oil in a deep fry pan to shallow fry.
7. Hold the filled chile by the stem and coat in the egg mixture, place in the hot oil, once the egg is golden, flip the chile to cook the other side. Remove from oil and place on paper towel to remove any excess oil. Repeat with the rest of the chiles.
8. Before serving place chile in the tomato salsa for a minute.
9. Serve with the tomato salsa, Beans, white rice and warm tortillas. Provecho!

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