Rinse the poblano chiles and coat them all over with 1 tablespoon of olive oil. Char the poblanos over a gas stove by rotating them with tongs until all sides are blackened. Once charred, transfer the peppers to a plastic bag and seal it. Let them steam for about 15 minutes, which will make removing the skin easier. After steaming, carefully scrape off the blackened skin with a knife or the back of a spoon. Make a single slit down the side of each pepper, being careful not to cut through to the other side, and gently remove the seeds and veins from inside. Set the prepared peppers aside until ready to fill.

In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and tomato, cooking for 3-4 minutes until softened. Next, add the peeled and deveined shrimp, 1 teaspoon salt, and 1/2 teaspoon ground black pepper. Stir everything together and cook just until the shrimp turn pink. Be careful not to overcook the shrimp to keep them tender. Immediately remove the skillet from the heat once the shrimp are done.

Take the roasted poblanos from Step 1 and gently open the slits. Spoon 1-2 tablespoons of the shrimp filling from Step 2 into the center of each pepper, using your best judgement to avoid overstuffing. Top each stuffed chile with shredded Monterey Jack cheese. Place the filled peppers under the broiler and cook for about 7 minutes, or until the cheese is melted and golden brown. I like to keep a close eye on the chiles during broiling to avoid burning the cheese.

While the chiles are broiling, place the sour cream or crema mexicana, chipotle chile in adobo, and 1/2 teaspoon salt into a blender. Blend until the mixture is smooth and creamy. For a touch of extra flavor, I sometimes add a small splash of lime juice to brighten the sauce.

Transfer the hot, cheesy chile rellenos to plates. Drizzle the chipotle cream sauce from Step 4 over the top of each pepper and serve immediately, ideally with rice or your favorite side. Enjoy your shrimp-stuffed poblano chiles!