Cover with oil. Use tongs to help move the peppers. Make sure the peppers are charred on all sides.
Steam the roasted poblano peppers in a plastic bag, then remove the skins of the peppers. Cut in the middle and remove the seeds and veins.
In a large skillet, heat the olive oil. Cook the tomato and onion, then add the shrimp.
You can also add oregano, cumin, or paprika.
Once the shrimp have turned pink, turn the heat off. By removing the shrimp from the heat like this, they won’t get tough.
Fill the poblano peppers with the shrimp mixture. Leave some room for the cheese.
Place the poblanos in a large baking dish and top them with cheese. Bake until golden brown.
While the Shrimp Chile Rellenos are in the oven, add 1 cup sour cream, 1 chipotle pepper, and salt to a blender. Blend until smooth.
You can serve them with Arroz Blanco, Refried Beans, Salad, and lime. You'll love every bite!