Chiles Rellenos | Melissa d'Arabian

Ingredients

• 4 large poblano peppers
• 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
• 4 eggs, yolks and whites separated
• 1/4 cup all-purpose flour
• 1 1/2 cups shredded jack cheese
• 1/2 cup fresh corn (or frozen if unavailable)
• Vegetable oil, for frying