fry the Chiles until they are charred and soft

place Chiles in a plastic bag for 10 minutes to absorb heat and get softer

peel the outermost layer of the Chiles, this should be easier now that they are softer. a small amount of skin left is nothing to worry about

cut a slit in the Chile and remove the seeds and veins. also wash them

fill the Chiles with cheese (you have many options. could be ground beef, veggies, tuna)

use a toothpick to close each Chile shut like a needle and thread

separate the eggs

whip the egg whites until they are almost white, (should be thick) then add the egg yokes and stir

cover the Chiles with flour, dip them in the egg, then fry them in 1/4 inch of vegetable oil. you are frying the egg so this happens quickly on each side

boil tomatoes to remove the skin. cut off the vine. blend with oregano and salt for salsa