CHEESE AND SHRIMP STUFFED POBLANOS

• 8 poblano chiles, roasted and peeled (see Notes)
• 2 tablespoons olive oil
• 1 pound medium shrimp, peeled, deveined, and chopped
• 1/2 teaspoon salt, divided
• 5 cloves garlic, minced
• 1 1/2 tablespoons all-purpose flour
• 1/4 teaspoon ground black pepper
• 1/2 cup crema Mexicana or sour cream
• 3/4 cup fat-free milk, divided
• 3/4 cup (3 ounces) shredded quesadilla cheese
• 1 red bell pepper, roasted, peeled, seeded, and chopped
• 2 tablespoons chopped cilantro
• 2 tablespoons fresh lime juice
• 1/2 cup queso fresco, crumbled
• Pomegranate seeds (optional)

1. Using a small sharp knife, carefully slit roasted chiles open along one side.
2. Remove seeds, leaving stems attached.
3. Set aside to fill later
4. PREPARE THE FILLING:
5. Heat a large skillet over medium-high heat.
6. Add oil to pan and swirl to coat.
7. Sprinkle shrimp with 1/4 teaspoon salt.
8. Add shrimp to pan; cook 3 minutes or until done.
9. Remove from pan and reserve.
10. Add garlic to pan; saute 30 seconds, stirring constantly.
11. Add flour and ground black pepper; cook 1 minute, stirring constantly.
12. Slowly add crema Mexicana, stirring with a whisk.
13. Stir in 1/2 cup milk; cook 1 minute, stirring constantly.
14. Remove from heat; let stand 2 minutes.
15. Add quesadilla cheese and 1/4 teaspoon salt and stir until smooth and cheese melts.
16. Place 1/3 cup of cheese mixture in a large bowl; reserve remaining cheese mixture.
17. Add cooked shrimp, roasted bell pepper, cilantro, and lime juice to the 1/3 cup cheese mixture; toss to coat.
18. TO SERVE:
19. Stir remaining 1/4 cup milk into reserved cheese mixture.
20. Spoon 3 tablespoons of this cheese sauce onto each of four plates.
21. Stuff each poblano chile with 6 tablespoons shrimp mixture.
22. Place 2 stuffed poblanos onto each plate with cheese mixture and garnish with crumbled queso fresco, some cilantro, and pomegranate seeds (optional).

chiles, olive oil, shrimp, salt, garlic, flour, ground black pepper, crema mexicana, milk, quesadilla cheese, red bell pepper, cilantro, lime juice, queso fresco, pomegranate seeds

Taken from www.cookstr.com/recipes/cheese-and-shrimp-stuffed-poblanos (may not work)