All of the items below can be served with warm corn or flour tortillas. Place Poblanos on grill and cook uncovered until slightly charred on one side. Remove from grill and peel any skin that comes away easily. Slit cooked side lengthwise, remove seeds, but leave stem intact. Mix shrimp, scallions and cheese and cilantro, then spoon into chiles.
Place slit up on medium grill and cook until cheese is well melted.
Top with spoon of yogurt or sour cream, and another spoon of Salsa. Grease 10-inch pie plate. Slit chiles lengthwise and clean if necessary then arrange like crust in plate and top with tomatoes. Blend remaining ingredients at low speed, then pour over chiles and bake at 325 F for 30 minutes or until set. Serve in wedges as an entree, or in small pieces as an appetizer.