Using a small sharp knife, carefully slit roasted chiles open along one side. Remove seeds, leaving stems attached. Set aside to fill later.
Heat a large skillet over medium-high heat. Add oil to pan and swirl to coat. Sprinkle shrimp with
Add garlic to pan; sauté 30 seconds, stirring constantly. Add flour and ground black pepper; cook 1 minute, stirring constantly. Slowly add crema Mexicana, stirring with a whisk. Stir in
Add quesadilla cheese and
Add cooked shrimp, roasted bell pepper, cilantro, and lime juice to the
Stuff each poblano chile with
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