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1
For the Sauce:
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2
Combine the tomatoes, garlic and onion in a food processor and process until liquid.
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3
Heat 1 TBS olive oil in a saucepan and add mixture; cook 10 minutes, stirring occasionally.
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4
Add the chicken broth, salt, jalapenos and cinnamon; simmer gently for 15 minutes more.
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5
For the chiles:
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6
Place the chiles on a baking sheet in a 450u00b0F oven, turning occasionally, until the peels begin to brown and blister all over.
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7
Remove from oven and place in a plastic bowl and cover with a plate; allow to stand for 10 minutes (alternatively, they can be placed in a brown paper bag for the same length of time).
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8
After this time, carefully peel the skins away but keeping the chiles intact, including stems.
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9
Cut a slit (only as big as is needed) along the side of each chile, and slide a piece of cheese in each; if the chile tears open, you can close and secure with wooden toothpicks.
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10
Roll the filled chiles in flour and evenly coat; set aside.
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11
Beat the egg whites in a bowl until stiff.
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12
In another bowl, lightly beat the yolks then add them to the whites, folding in lightly but thoroughly.
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13
Pour peanut oil to a depth of 1/4 inch in a large frying pan and heat to 365u00b0F; you will be able to tell that it is hot enough without a thermometer if when you drop a bit of flour into the oil it quickly begins to brown.
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14
Dip each chile in turn into the egg mixture, coating evenly and sliding any excess off with your fingers, then place immediately in the hot oil (I only fry three at a time).
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15
Fry till golden, turning on all sides (they should be done in 1-2 minutes); remove and drain on paper toweling.
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16
Repeat with remaining chiles.
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17
Remove any toothpicks that you may have used!
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18
Serve topped with the sauce.
