Preheat your broiler to high. Place the Hatch green chiles on a baking sheet and broil for 10-20 minutes, turning occasionally until the skins are blistered and charred. Remove and cool slightly.

Transfer the roasted chiles into a ziplock bag and seal tightly. Allow them to steam for 10-15 minutes. Peel off the charred skins.

Cut a slit down the side of each roasted chile and remove the seeds. Stuff each chile with Oaxaca cheese, using toothpicks to secure the opening.

Beat the egg whites until stiff peaks form. Gently fold in the egg yolks and any additional flavors.

Combine flour, salt, and garlic powder in a shallow dish. Mix evenly to season the batter.

Heat vegetable oil in a skillet to 350°F (175°C). Dredge each stuffed chile in the flour mixture, dip in batter, and fry for 2-3 minutes on each side until golden.

Blend together tomatoes, onion, garlic, cilantro, and a pinch of salt for the sauce. Then, simmer until bubbling.

Dry the fried chiles on paper towels, then serve hot with the sauce over them.