2 Anaheim chiles, roasted and peeled
1-1/3 oz. Monterey Jack
oil for frying
1 egg separated
1/2 cup all-pupose flour

Tomato sauce:
1 pinch ground cloves
1-1/3 small tomatoes, peeled
1/3 small onion
1/3 clove garlic
1/3 Tbsp vegetable oil
1/2 cup chicken broth
1/2 tsp salt
1 small Anaheim chile
1 pinch ground cinnamon

Tomato Sauce:
Combine the tomatoes, onion, and garlic in a blender and puree. Heat oil in a medium saucepan over medium heat. Cook, stirring occasionally for about 10 minutes. Add the broth, chile peppers, salt, cloves, and cinnamon. Simmer gently for 15 minutes, then keep warm.

Cut a small slit in each pepper and remove the seeds, leaving stem attached. Dry with paper towel. Cut cheese in long thin strips and stuff into the peppers. Fasten the chiles with a toothpick.

Beat egg whites and yolks separately, then fold together. Roll each pepper in flour, then dip in the egg mixture to coat. Fry in hot oil (365 degrees) until golden brown. Drain on paper towels.

Serve immediately topped with tomato sauce.