Make ranchero sauce first. In a large and deep skillet, saute onion, bell pepper and jalapeno in olive oil until it begins to break down. About 10 minutes.
Add garlic and spices and cook for another 2-3 minutes until garlic begins to brown.
Add tomatoes with its juice and bay leaf and bring to a boil. Then reduce and cover on a simmer while you prepare the chile. Remove bay leaf before serving.
Make chile: Take the egg whites and using a stand mixer, whisk until stiff peaks form. Lightly whisk together the yolks in a separate bowl and fold in yolks with egg whites until light yellow. Set aside.
Place chiles on a foil lined baking sheet and roast in oven at 450 degrees for about 20 minutes or until all sides are blistered. Meanwhile, heat a large pan or cast iron with ½ inch canola or vegetable oil.
When chiles are done, remove and wrap with plastic wrap or place in plastic bag and remove outer charred skin. Use a small knife to cut an opening on one side of chile and discard seeds. Fill with crumbled queso fresco and secure with a toothpick.
Dredge the chile in flour and then in the egg mixture. Gently drop coated chile in heated oil and fry until all sides are golden brown. About 1-2 minutes per side.
Serve chile atop of ranchero sauce and garnish with fresh cilantro and queso fresco.