112-ounce jar roasted red peppers, drained (or the equivalent of home-smoked peppers ... follow the same instructions as for the poblanos.)
114.5-ounce can fire-roasted tomatoes (or the equivalent of home-roasted tomatoes ... roasted on a grill outdoors or in the oven)
6medium poblano chiles
2Tablespoonsolive oil
1onionchopped
1large garlic clovechopped small
1jalapeño chilechopped
1teaspooncoriander seedscrushed
1poundmedium shrimppeeled, deveined
8ouncescream cheeseat room temperature
1cupshredded Jack cheese
½cupcrumbled queso fresco
1cupcilantro sprigs
A few slivers of red onion for garnish
Instructions
Preheat oven to 350°F.
Grill or broil poblano peppers until they start turning black in spots, turning them often. Let them cool, then cut a slit in the side and scoop out the seeds.
Whirl red peppers and tomatoes in a food processor until puréed. Season with salt. Pour into a 4-quart baking dish or divide between 6 individual baking dishes. Set aside.
Heat olive oil in a large skillet over medium-high heat. Add onion, garlic, jalapeño, and coriander seeds. Cook until softened, about 5 minutes. Add shrimp and salt to season. Cook until shrimp starts to turn pink, about 2 minutes. Remove from heat.
Add the cream and Jack cheeses to the shrimp and spoon the mixture into the poblanos. Set chiles in the baking dish(es). Bake until filling is hot and bubbling, about 40 minutes.
Garnish with queso fresco, cilantro, and slivers of red onion.