- 8 poblano chiles, roasted and peeled
- 2 tablespoons olive oil
- 1 pound medium shrimp, peeled, deveined, and chopped
- ½ teaspoon salt, divided
- 5 cloves garlic, minced
- 1 ½ tablespoons all-purpose flour
- ¼ teaspoon ground black pepper
- ½ cup crema Mexicana or sour cream
- ¾ cup fat-free milk, divided
- ¾ cup (3 ounces) shredded quesadilla cheese
- 1 red bell pepper, roasted, peeled, seeded, and chopped
- 2 tablespoons chopped cilantro
- 2 tablespoons fresh lime juice
- ½ cup queso fresco, crumbled
- Pomegranate seeds (optional)
- Using a small sharp knife, carefully slit roasted chiles open along one side. Remove seeds, leaving stems attached. Set aside to fill later
- PREPARE THE FILLING:
- Heat a large skillet over medium-high heat. Add oil to pan and swirl to coat. Sprinkle shrimp with ¼ teaspoon salt. Add shrimp to pan; cook 3 minutes or until done. Remove from pan and reserve.
- Add garlic to pan; sauté 30 seconds, stirring constantly. Add flour and ground black pepper; cook 1 minute, stirring constantly. Slowly add crema Mexicana, stirring with a whisk. Stir in ½ cup milk; cook 1 minute, stirring constantly. Remove from heat; let stand 2 minutes.
- Add quesadilla cheese and ¼ teaspoon salt and stir until smooth and cheese melts. Place 1/3 cup of cheese mixture in a large bowl; reserve remaining cheese mixture.
- Add cooked shrimp, roasted bell pepper, cilantro, and lime juice to the 1/3 cup cheese mixture; toss to coat.
- TO SERVE:
- Stir remaining ¼ cup milk into reserved cheese mixture. Spoon 3 tablespoons of this cheese sauce onto each of four plates.
- Stuff each poblano chile with 6 tablespoons shrimp mixture. Place 2 stuffed poblanos onto each plate with cheese mixture and garnish with crumbled queso fresco, some cilantro, and pomegranate seeds (optional).