Preheat your broiler or prepare an open flame for roasting. Coat the firm poblano chiles lightly with olive oil, then roast for about 10 minutes, turning occasionally until charred and blistered.

Transfer the roasted chiles to a plastic bag to steam for 15 minutes. After steaming, peel off the skins under cool water.

Make a lengthwise slit in each roasted poblano pepper and gently remove seeds and membranes.

In a skillet over medium heat, add olive oil and sauté diced onion and chopped tomato for 3-4 minutes until softened. Stir to avoid burning.

Stir in shrimp, salt, and pepper. Cook for 2-3 minutes until shrimp are pink and opaque. Remove from heat once cooked.

Fill each roasted poblano with the shrimp mixture and top with shredded Monterey Jack cheese.

Broil stuffed chiles on a baking sheet for about 7 minutes until cheese is melted and golden brown.

Blend sour cream, chipotle in adobo, and salt until smooth for the chipotle crema.

Serve the broiled Chiles Rellenos de Camaron drizzled with chipotle crema and accompanied by tortillas and pico de gallo.