Shrimp Chilies Rellenos
Source: adapted from allchefsrecipes.com
6 poblano chiles
4 oz Monterey jack cheese; shredded
1/2 lb shrimp, small; cooked, peeled
1/4 cup scallion; diced, including tops
6 T sour cream
6 T salsa
Place Poblanos on grill and cook uncovered until slightly charred on one side. Remove from grill and peel any skin that comes away easily. Slit cooked side lengthwise, remove seeds, but leave stem intact.
Mix shrimp, scallions and cheese, spoon into chiles. Place slit up on medium grill and cook until cheese is well melted.
Top with sour cream and salsa.