Tomato Sauce: Combine tomatoes, onion and garlic in food
processor. Pulse to a rough puree. Heat oil in a medium saucepan, using just enough to cover bottom of pan. Add tomato mixture. Cook 10 minutes, over low heat, stirring occasionally. Add broth and seasonings. Simmer gently 15 minutes. Check seasonings and adjust salt to taste.
Meanwhile, cut a tiny slit in one side of each chile to remove
seeds. Leave stems on. Pat chiles dry with paper towels.
Cut cheese into julienne sticks, one for each chile. Place sticks
inside each chile, using one ounce per chile. If slits in chiles are wide and
open, wrap around cheese and fasten with wooden picks.
Pour oil 1/4" deep into large skillet. Heat to 365° F. Beat egg
whites in a medium bowl until stiff. Beat egg yolks lightly in a second small bowl and add all at once to beaten egg whites. Fold yolks into whites. Roll chiles in flour, shake to remove any excess, then dip in egg mixture to coat.
Fry in hot oil until golden brown, turning with a spatula. Drain on
paper towels. Arrange on serving plate and top with tomato sauce.
recipe from www.inmamaskitchen.com
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