Roast the poblanos over a gas flame, turning until blistered and slightly charred all over.
Put them in a heavy plastic bag and set them aside to steam for 10-20 minutes. Peel the skin of poblano peppers. Carefully make a lengthwise slit in each of the peppers and remove the seeds and membranes. Rinse and drain well. using paper towels pat the peppers dry.
To prepare the stuffing, first heat the oil in a large skillet or saucepan, add meat and brown. Add chopped onion and garlic stirring for one minute. Last add tomatoes, salt, cumin, and black pepper and cook for about 10-15 minutes. Stir constantly until meat stuffing is dry. Set aside to cool.
In skillet heat cooking oil until hot. Brown onion, garlic peppers, and tomatoes for 2 minutes or until transparent. Add can of tomatoes and simmer for 10-15 minutes until sauce is lumpy. Set aside.
Batter of Chiles
In a bowl separate 8 eggs (room tempature). Beat the egg whites until stiff and foamy. Add egg yolk to egg white and blend. In a separate bowl have 2 cups flour for dusting pepper and set aside. In a deep skillet put enough cooking oil (about 3 cups) to cover peppers. Batter and flour dust peppers and drop in hot oil. Fry to a golden brown on both sides. Lay peppers on paper towels to soak excess grease.
Serve Chile Rellano topped with ranchero sauce and garnish shredded white cheese and chopped cilantro.