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

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. (Can be prepared 1 day ahead. Cover and refrigerate.) 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.

*Panela cheese is a popular cheese in Mexico. Panela cheese is mild, white and crumbly and will not run when heated. The cheese is used in Mexico for many cooked dishes, and is commonly crumbled over salads, tacos, chili and burritos. Look for it in Mexican or gourmet food stores.

Yield: 4 servings
Calories: 272
Fat: 14g
Fiber: 0g