Chiles Rellenos in Tomato Broth

Name: Chiles Rellenos in Tomato Broth
Ingredients: 1 1/2 pounds tomatoes, cored and chopped; 1 cinnamon stick; 1 small onion, chopped; 1 sprig fresh cilantro, plus leaves for garnish; 12 ounces muenster cheese, cut into 8 sticks (about 3 1/2 by 1 inch); 2 cloves garlic, chopped; 3 tablespoons extra virgin olive oil; 4 cups low sodium chicken broth; 6 large eggs, separated; 7 black peppercorns; 8 poblano chile peppers (4 1/2 to 5 inches long); All purpose flour, for dredging; Kosher salt; Vegetable oil, for frying