6 large poblano chiles
1/2 pound bucheron (goat cheese)
3 eggs, separated
1. Place chiles directly over flame or on electric element of range and turn until well blistered. Place in plastic bag, seal and let stand 15 minutes to loosen skin. Peel chiles but leave whole. Make slit in side to remove seeds and veins. Rinse chiles and pat dry. Divide bucheron into 6 portions and place inside chiles.
2. Beat egg whites until stiff. Beat yolks separately and fold into whites. Heat oil 3/4-inch deep in skillet until hot enough to brown small dollop of egg batter. Roll chiles in flour until fully coated. Dip in egg mixture and immediately place in hot oil. Fry until browned on bottom. Turn and brown other side. Remove from oil and drain on paper towels. Chiles may be prepared 1/2 day in advance and refrigerated.
3. When ready to serve, heat sauce, to simmer. Add chiles and simmer until heated through, 20 to 30 minutes. To serve, place each chile in bowl and spoon Tomato-Jalapeno Sauce over top. Accompany with hot corn tortillas.