2 - 3 cups peeled, seeded chiles (chop 2/3 of the chiles)

4 tbs oil

1 onion

3 garlic cloves

fresh or powdered hot chiles

1/3 cup flour

2 - 3 cups stock (preferably veal)

1 tbs cumin

1 tsp salt 

1 tsp pepper

1/2 lb. cheese, grated

5 eggs, separated

Pre-heat oven to 375F/190C.

Chop the onion and garlic and saute in the oil until softened.

Add the hot chiles if used, saute one more minute.

Add the flour to make a roux.

Add one cup of stock and the chopped chiles and seasonings.

Cook until sauce has thickened (I should be extremely thick).
Let cool slightly.

Mix one cup of the sauce with the cheese and egg yolks.

Beat the egg whites until stiff. 

Mix one third of the egg whites into the yolk mixture.

Gently fold in the remaining whites.

Pour one third of the mixture into a buttered souffle dish.

Place one half of the remaining chiles on the mixture. Repeat.

Top with the remaining mixture.

Bake 35 - 45 minutes.

Add the remaining stock to the remaining chile sauce, and cook
until slightly thick.

Serve the sauce along with the souffle.

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