Chile Rellenos – Sunnyvale-Garden

Ingredients

• 5 red plum tomatoes, cored and coarsely chopped
• 1 garlic clove, minced
• 1/3 cup chopped white onion
• 1 tablespoon olive oil
• Salt and freshly ground black pepper
• 1 1/2 cups Monterrey Jack cheese
• 1 tablespoon dried oregano
• 6 poblano chiles, charred, seeded, and deveined *see Cook’s Note
• 3 egg whites, at room temperature
• 1 egg yolk, at room temperature
• All-purpose flour, for dredging
• Vegetable oil, for frying