6 poblano chiles
4 oz Monterey jack cheese shredded
1/2 lb shrimp, small; cooked, peeled
1/4 cup scallion; diced, including tops
6 Tbs yogurt; /sour cream
cilantro, fresh; diced ,
6 Tbs cilantro-lime salsa /mexican (red) salsa


Prepare salsa and chill. Place Poblanos on grill and cook uncovered until slightly charred on one side. Remove from grill and peel any skin that comes away easily. Slit cooked side lengthwise, remove seeds, but leave stem intact.
Mix shrimp, scallions and cheese and cilantro, then spoon into chiles. Place slit up on medium grill and cook until cheese is well melted. Top with spoon of yogurt or sour cream, and another spoon of Salsa. Serve.
NYC Nutrition Analysis (per serving or yield unit): water=241.1 g; calories=282.4; protein=27.24 g; total fat=14.06 g; carbohydrate=12.3 g; dietary fiber=2.78 g; ash=3.45 g; calcium=384.3 mg; phosphorus=384.9 mg; iron=3.07 mg; sodium=472.9 mg; potassium=510.4 mg; magnesium=58.94 mg; zinc=2.4 mg; copper=0.4 mg; manganese=0.22 mg; vitamin A=1477 IU; vitamin E=1.76 mg ATE; thiamin=0.13 mg; riboflavin=0.27 mg; niacin=2.88 mg; pantothenic acid=0.55 mg; vitamin B6=0.44 mg; folate=46.87 ug; vitamin B12=1.3 ug; vitamin C=109 mg; saturated fat=8.14 g; monounsaturated fat=3.8 g; polyunsaturated fat=1.03 g; cholesterol=152.4 mg; selenium=35.4 ug; refuse=6.96%; %cal as carb:prot:fat=17:38:44; WW Pts=6.26; (incomplete analysis)
Preparation Time: 0:00
NYC Nutrilink: N2491^11333,N26^01025,N4109^15149,N2464^11291 NYC Nutrilink: N106^01116,N2985^11971,N1088^06164