Instructions: To make shrimp rellenos: Peel and clean shrimp. Set aside. Place 2 tablespoons olive oil in medium saucepan over medium heat. Add bell peppers and saute until tender. Add sugar and vinegar and cook until liquid is gone. Add sliced scallions, stir and set aside. Place 2 tablespoons olive oil in medium saucepan over high heat. Add shrimp and saute 6-8 minutes. Cool. Add pepper mixture to shrimp. Add cheese and stir to combine. Set aside. Brush poblanos with 2 tablespoons olive oil and broil in preheated 500-degree oven 15 minutes, turning 2-3 times, until skins char, wrinkle and blister evenly. Place peppers in stainless steel bowl and cover with plastic wrap or seal in a bag and refrigerate 10 minutes or until cool. Then peel and seed, leaving pepper intact.

Slice an opening along the side of each poblano and stuff with shrimp and cheese mixture. Reduce oven heat to 400 degrees. Place stuffed poblanos in pan and bake 20 minutes.

Tomato sauce: In medium saucepan over medium heat, boil water for blanching.

Cross cut bottom of tomatoes and remove cores. Blanch in boiling water 2 minutes. Plunge into ice water. Once cooled, carefully remove skin. Cut tomatoes in half and squeeze out seeds, then finely dice. Set aside. Place 2 tablespoons olive oil in medium saucepan over medium heat. Add onion and garlic and saute until tender. Add salt and black pepper. Add tomatoes and simmer 3-5 minutes or until saucy. Ladle sauce on serving platter, place rellenos on top and garnish with cilantro.

Note: Green tomatoes will lend a tangy flavor to this dish; yellow ones are mild and sweet.

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