4 large poblano peppers
4 eggs, yolks and whites separated
1/4 cup all-purpose flour
Kosher salt and freshly ground black pepper
1 1/2 cups shredded jack cheese
1/2 cup fresh corn (or frozen if unavailable)
Vegetable oil, for frying
Chile Relleno Tomato Sauce, for serving, recipe follows
1 tablespoon olive oil
1/2 yellow onion, chopped
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
2 cloves garlic
1/2 cup chicken stock
One 14-ounce can whole tomatoes, roughly chopped (juice included)
1 tablespoon fresh cilantro leaves
1 teaspoon white wine vinegar
Kosher salt and freshly ground black pepper