Preheat your oven’s broiler and line a baking sheet with foil. Place the chiles on the sheet, broiling for 5–10 minutes until the skins are blackened and blistered. Turn them over and broil the other side for an additional 5–10 minutes.

Transfer the chiles to a ziplock bag and seal. Let the chiles steam for 10–15 minutes.

Peel off the skins and cut a slit down one side of each chile. Remove the seeds to prepare for stuffing.

Fill each chile with Oaxaca cheese and use toothpicks to seal them.

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

In a shallow dish, combine flour, salt, and garlic powder to create the dry mixture.

Heat vegetable oil in a deep pan to 350°F (175°C).

Dredge the stuffed chiles in the flour mixture, then dip them into the egg batter.

Fry the coated chiles for 2–3 minutes per side until golden brown.

Remove the fried chiles and drain on paper towels.

Blend tomatoes, onion, garlic, cilantro, and salt until smooth to make the sauce.

Heat the blended sauce in a medium saucepan until it boils, then reduce to a simmer.

Serve the hot, fried chiles with the sauce.