Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    poblano chiles*
   2                    tomatoes; medium**
   1                    onion; cut into quarters -- med
   1      clove         garlic
     1/4  cup           white wine -- dry
   1      teaspoon      sugar
     1/4  teaspoon      salt
     1/8  teaspoon      red pepper -- ground
     1/2  cup           dairy sour cream
   1      pound         shrimp; cooked -- medium
                        -----cornmeal pancakes-----
   2                    eggs -- large
   1      cup           yellow or blue cornmeal
     1/4  cup           unbleached flour
   2      cups          buttermilk
     1/4  cup           margarine or butter -- melted
   2      teaspoons     baking powder
   1      teaspoon      baking soda
                        -----garnishes-----
     1/2  cup           Monterey Jack cheese -- shred

Preparation:

* Chiles should be roasted and peeled ** Tomatoes should be roasted, peeled, seeded, rough chopped Place chiles, tomatoes, onion and garlic in a food processor workbowl fitted with a steel blade or in a blender container. Cover and process the mixture until smooth. Pour into a 2-quart saucepan; stir in wine, sugar, salt and red pepper. Heat to boiling; reduce the heat to low. Cook uncovered, stirring occasionally, until thickened, about 15 minutes. Stir in sour cream and shrimp; heat just until hot. Spoon over Cornmeal Pancakes and top with the shredded cheese. CORNMEAL PANCAKES: Beat eggs in medium bowl until fluffy then beat in the remaining ingredients, just until smooth. For each pancake, pour about 2 Tbs of the batter onto a hot greased griddle. Cook until pancakes are dry around the edges and turn and cook the other side until golden brown.