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