Preheat your oven’s broiler. Place the Hatch green chiles on a foil-lined baking sheet and broil them for about 5-10 minutes until the skins are blistered and blackened.

Remove the chiles from the oven and immediately transfer them to a gallon-sized ziplock bag. Seal the bag and let the chiles steam for 10-15 minutes.

Carefully remove the chiles from the bag. Gently peel off the charred skins and discard them. Cut a slit down one side of each chile and remove the seeds.

Fill each prepared chile with Oaxaca cheese or another melting cheese and secure with toothpicks.

Separate the egg whites and yolks. Beat the egg whites until stiff peaks form, then fold in the yolks.

In a shallow dish, combine all-purpose flour, salt, and garlic powder. Set up your assembly line for frying.

Heat vegetable oil to 350°F (175°C). Dredge each stuffed chile in the flour mixture, then dip into the egg batter.

Carefully fry the chiles for about 2-3 minutes on each side until golden brown.

Remove the chiles from the oil and let them drain on paper towels.

In a blender, combine tomatoes, white onion, garlic, chopped cilantro, salt, and jalapeños to make the sauce.

Transfer the sauce to a saucepan and heat over medium heat until it simmers.

Serve the hot chiles with the fresh tomato sauce drizzled over the top.