Rinse the poblano peppers.
Coat with oil.
Over a gas stove, char all the sides of the poblanos.
Carefully turn the peppers using kitchen tongs.
Place in a plastic bag to steam
About 15 minutes.
Using a knife or back of a spoon, scrape off the blackened skin.
Make a slit down one of the sides of the peppers, creating a pocket.
Be sure not to cut through to the side of the pepper.
Remove the seeds and veins from the inside of the pepper.
Do this to all the roasted peppers.
Set aside until ready to use.
In a large skillet, heat the olive oil.
Add the onion and tomato.
Cook for 3-4 minutes.
Add the shrimp, salt, and pepper.
Mix to combine.
Once the shrimp turn pink, immediately take off the heat.
Add 1-2 tablespoons of the filling to the center of each pepper.
Use your best judgement as to how much shrimp filling to add.
Top the peppers with shredded cheese.
Place under the broiler for 7 minutes, or until the cheese is golden brown.
In the meantime, add the sour cream, chipotle, and salt to a blender.
Blend until smooth.
To serve, add the chile relleno to a plate and drizzle with the chipotle cream sauce.
Serve with rice and enjoy!