8 large poblano chilies (each about 3 oz.)
8 oz. peeled deveined cooked shrimp, coarsely chopped
2/3 C. soft fresh goat cheese (about 4 oz.), room temperature
1/2 C. (packed) grated Panela or Monterey Jack cheese
1/4 C. chopped red bell pepper
2 T. chopped shallot
2 T. chopped fresh cilantro
2 T. chopped fresh basil

Red Bell Pepper Sauce:
2 large red bell peppers
1 T. olive oil
1/4 C. chopped shallots
2 garlic cloves, minced
1 jalape�o chili, seeded, minced
1 C. low-salt vegetable broth

For Sauce: Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and coarsely chop bell peppers. Heat oil in medium skillet over medium heat. Add shallots, garlic, and chili; saut� until shallots are tender, about 5 minutes. Cool slightly. Transfer mixture to blender; add bell peppers and vegetable broth. Puree until smooth. Season sauce to taste with salt and pepper. For chilis: Char poblano chilies over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel chilies. Using small sharp knife, carefully slit chilies open along 1 side. Remove seeds, leaving stems attached. Mix shrimp and next 6 ingredients in medium bowl. Season to taste with salt and pepper. Fill chilies with shrimp mixture, dividing equally. Pull up sides of chilies to enclose filling. Place stuffed chilies on baking sheet. Preheat oven to 350�F. Bake chilies uncovered until heated through and cheeses melt, about 15 minutes. Spoon 3 T. Red Bell Pepper Sauce onto each of 8 plates. Place 1 stuffed chili atop sauce on each. Garnish with basil leaves, if desired, and serve.

Yield: 4 servings
Calories: 272
Fat: 14g
Fiber: 4g