it's been in my queue for months. It's a really delicious stuffing. The sauce was a bit acidic and seemed to be calling out for cream--so I added half a cup and boiled it down a bit. (I rationalized it by figuring that other recipes for chiles rellenos are battered and deep-fried. Besides, this recipe was written in fat-phobic 1992 so I figured I had some leeway.) A dollop of Mexican crema would be nice too, instead of mixing cream into the sauce.
I used onion instead of shallots and it was still delicious.
http://www.epicurious.com/recipes/food/views/Cheese-and-Shrimp-Stuffed-Roasted-Poblanos-with-Red-Bell-Pepper-Sauce-107461
I used onion instead of shallots and it was still delicious.
http://www.epicurious.com/recipes/food/views/Cheese-and-Shrimp-Stuffed-Roasted-Poblanos-with-Red-Bell-Pepper-Sauce-107461