Chiles Rellenos

INGREDIENTS

• 1 1/2 cups shredded monterey jack cheese
• All-purpose flour, for dredging
• 1 clove garlic, chopped
• Kosher salt and freshly ground pepper
• 5 plum tomatoes, cored and coarsely chopped
• 1/2 small white onion, chopped
• 6 poblano chile peppers
• Vegetable oil, for frying
• 1 tablespoon dried oregano, preferably Mexican
• 1 tablespoon extra-virgin olive oil
• 3 large egg whites plus 1 egg yolk, at room temperature