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1
Peel and devein shrimp; set aside.
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2
Dice 1 poblano chile, and set aside. Cut remaining poblano chile in half lengthwise; remove and discard seeds and membrane. Place seeded chile, skin side up, and tomatillos on a baking sheet; broil 5 1/2 inches from heat (with electric oven door partially opened) 15 minutes or until charred. Place chile in ice water until cool; peel and discard skin. Seed tomatillos.
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3
Combine peeled chile, tomatillos, broth, and 1 tablespoon chopped cilantro in a large saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 15 minutes, stirring occasionally. Stir in salt and 1/4 teaspoon pepper. Position knife blade in food processor bowl; add tomatillo mixture. Process until smooth; set aside.
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4
Coat a nonstick skillet with cooking spray; add oil, and place over medium-high heat until hot. Add diced poblano chile, peppers, and onion; saute 4 minutes or until crisp-tender. Add tomato and garlic; saute 1 minute. Add shrimp, remaining 1 tablespoon chopped cilantro, basil, and cumin; saute 3 minutes or until shrimp turn pink. Remove from heat; stir in 1/2 cup cheese and 1/8 teaspoon pepper.
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5
Spoon shrimp mixture evenly down centers of tortillas. Roll up tortillas, and place, seam side down, in a 13- x 9- x 2-inch baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup cheese. Spoon 1/2 cup tomatillo mixture over tortillas. Bake at 350u00b0 for 10 to 15 minutes or until thoroughly heated. Serve with remaining tomatillo mixture. If desired, garnish with sour cream and cilantro sprigs.
