Brush the poblano pepper with oil. Place on a cookie sheet.
Broil for 10 minutes. Turn and broil for another 7 minutes, until skin is completely charred.
Cover with plastic wrap to steam.
Remove from plastic wrap and peel charred skin.
Cut off stem, cut the pepper in half, and remove seeds and veins.
Dice and set aside.
In a medium-sized stock pot, add 4 cups water, salt, shrimp.
Cook for 3-4 minutes, or until pink.
Set aside and let cool.
Lay out a large flour tortilla.
To half of the tortilla, add the shrimp, 1 tbsp of roasted poblano pepper, 1/2 cup cheese.
Fold the other half of the tortilla in.
Place on a griddle and cook for 2-3 minutes on each side.
Serve with salsa and enjoy!