Instructions: Roast and peel chilies: Place on broiler pan and broil about 5 to 6 inches from the heat source, turning often, until skin is charred on all sides. Place

In a bag or covered bowl for about 10 minutes. Skin should peel right off.

Make a lengthwise slit in each one, and remove seeds and membranes.

In blender, puree the tomatoes, onion and garlic. Heat 1 tablespoon oil in a skillet, add the tomato puree and bring to a boil.

Lower the heat, add 1 teaspoon salt, the bay leaves and pepper and cook, covered, for 10 minutes. Set aside while preparing chilies.

Fill each chili with 1/2 cup of grated cheese and set aside.

Beat the egg whites until they form stiff peaks, then stir in yolks one at a time. Spread the flour on a plate, turn each chili in it to coat lightly, then dip into the beaten eggs until completely covered.

Heat 1/2 inch oil in a skillet on medium-high heat, add the chilies one or two at a time and fry on each side until lightly browned. Drain on absorbent paper.

Heat tomato sauce and arrange chilies carefully in the same skillet so that each is almost covered with sauce. Simmer 5 minutes and serve.

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