Begin by broiling the Hatch green chiles. Preheat your oven and line a baking sheet with foil to catch drippings. Place the chiles on the pan and broil for 10–20 minutes, turning occasionally, until the skins are blackened and blistered.

Once the chiles are charred, carefully transfer them into a plastic bag. Seal the bag and let them steam for 10–15 minutes.

After steaming, remove the chiles from the bag. Gently peel off the charred skins, cut a slit down the side of each chile, remove the seeds, and secure the openings with toothpicks.

In a mixing bowl, beat the egg whites until stiff peaks form, then gently fold in the egg yolks.

Combine the all-purpose flour, salt, and garlic powder in a shallow dish.

Heat vegetable oil in a deep skillet or fryer until it reaches 350°F (175°C). Dredge each stuffed chile in the flour mixture and then dip into the batter.

Carefully place the chiles in the hot oil, frying for 2–3 minutes per side until golden brown and crispy.

While the chiles are frying, blend tomatoes, onion, garlic, cilantro, and salt in a blender until smooth. Heat in a saucepan over medium until the sauce simmers.