1Roast the jalapenos in broiler until blistered. Place in paper bag and let sweat until cooled. Gently peel off the outer skin and slit down one side. Gently remove the seeds from the stem to the bottom. Set aside.
2Brown the chorizo. Drain and add half the cheese and cook until cheese is melted. Fill each Jalapeno with mixture and secure with toothpick. Set aside.
3Saute the onions and garlic in 1 tbsp oil until softened. Set aside.
4To make the sauce add the butter to a saucepan over medium heat. Add the flour and make a roux. Stir in the chicken broth. Add the tomato sauce. Cook until thickened. Stir in the onions and garlic. Set aside.
5Separate the egg yolks from the egg whites. Beat the whites until soft peaks. Add the salt and one egg yolk at a time. Dust each jalapeno with flour and dip into the egg mixture. Fry in 3 tbsp oil until browned. Do in batches to not crowd the pan.
6Place the jalapeno's in baking pan. Top with sauce and the remaining cheese. Broil on high until cheese is melted.