Preparation:
Prepare salsa and chill. 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 and cilantro, then spoon into chiles. Place
slit up on medium grill and cook until cheese is well melted. Top with spoon
of yogurt or sour cream, and another spoon of Salsa. Serve. |
