Chiles Rellenos

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6 poblano chile peppers

5 plum tomatoes, cored and coarsely chopped

1/2 small white onion, chopped

1 clove garlic, chopped

1 tablespoon extra-virgin olive oil

Kosher salt and freshly ground pepper

1 1/2 cups shredded monterey jack cheese

1 tablespoon dried oregano, preferably Mexican

3 large egg whites plus 1 egg yolk, at room temperature

Vegetable oil, for frying

All-purpose flour, for dredging

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