Ingredients:

• 8 large poblano chilies
• 8 ounces peeled deveined cooked shrimp, chopped
• 2/3 cup soft fresh goat cheese, about 4 ounces
• ½ cup packed grated Monterey Jack
• ¼ cup chopped red bell pepper
• 2 tablespoons chopped shallot
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped basil
• Red Bell Pepper Sauce

Instructions:

1. Char poblano chilies over a gas flame or in the broiler.  Enclose in a paper bag for 10 minutes.  Peel, slit chilies open along one side and remove seeds, leaving stems attached.
2. Mix shrimp and next 6 ingredients in a bowl.  Season to taste.  Fill chilies with the mixture.  Place on baking sheet.
3. Preheat oven to 350 and bake uncovered until heated through and cheeses melt, about 15 minutes.  Spoon 2 tablespoons Red Bell Pepper Sauce onto each of the plates and top with 2 chilies.

Comments: The stuffed chilies can be assembled one day before baking.