Chile Rellenos Acapulco

I got this recipe from Luscious Low Carb's blog. It has quickly become a favorite. I serve it with a guacamole salad and set the pepper on top of it.
I switch up what I stuff the peppers with and use chicken, corn, red bell pepper, and onions instead. And season the way I want. Most recipes are more of a guide or idea. The seasonings I ended up using are ancho chili powder, chicken soup base, cumin, taco season, onion powder and garlic powder. It turned out great!

Ingredients:

3 poblano peppers
8 oz of muenster cheese, cut in thick sticks
12 large shrimp, chopped
2 tbsp chopped onion
2 tbsp chopped tomato
2 tbsp chopped cilantro
2 tbsp tomato sauce
1 clove of garlic, minced
1 tbsp olive oil
salt and pepper to taste

Directions:

1. Place the poblanos on a griddle or skillet on high heat. Roast them, turning until they are blackened on all sides, about 20 minutes. (If you have a gas stove, roasting them over the open flame works better) They should look like this:
Wrap the peppers in a napkin and place them in a plastic ziploc bag for 10 minutes to steam
Take the peppers out of the bag and napkin and peel all the charred skin off. Rinse them under cold water. There will be a little bit of skin left and that's ok.

Cut a slit in the pepper from the stem to the tip and remove the seeds with a spoon. (Rinse) Set aside.
In a small pan on the stove add olive oil, onion and garlic. Cook for 3 minutes until soft and tender.
Add tomato, cilantro and shrimp. Cook until shrimp turn pink, about 4 minutes then add tomato sauce. Season with salt and pepper. Simmer on low for 2 minutes until heated through.
Stuff peppers with cheese sticks and top with shrimp mixture. (We shredded the Munster)
Bake in the oven for 15 minutes until cheese is melted and bubbly.