|Unpeeled shrimp||1 Pound|
|Tomatillos||10 , husked|
|Canned no salt added chicken broth||14 1⁄4 Ounce (1 Can)|
|Unsalted chicken broth||14 1⁄4 Ounce (1 Can)|
|Chopped cilantro||2 Tablespoon, divided|
|Vegetable cooking spray||1|
|Vegetable oil||2 Teaspoon|
|Sweet red pepper||3⁄4 Cup (12 tbs), diced|
|Green pepper||3⁄4 Cup (12 tbs), diced|
|Onion||1⁄2 Cup (8 tbs), chopped|
|Plum tomatoes||2 , diced|
|Garlic||2 Clove (10 gm), minced|
|Chopped basil||1 Tablespoon|
|Ground cumin||1⁄2 Teaspoon|
|Shredded low fat monterey jack cheese||4 Ounce, divided (1 Cup)|
|Shredded reduced fat monterey jack cheese||4 Ounce, divided (1 Cup)|
|Ground pepper||1⁄8 Teaspoon|
|6 inch corn tortilla||8|
|Corn tortillas||8 (6 Inch)|
Peel and devein shrimp; set aside.
Dice 1 poblano chile, and set aside.
Cut remaining poblano chile in half lengthwise; remove and discard seeds and membrane.
Place seeded chile, skin side up, and tomatillos on a baking sheet; broil 5 1/2 inches from heat (with electric oven door partially opened) 15 minutes or until charred.
Place chile in ice water until cool; peel and discard skin.
Combine peeled chile, tomatillos, broth, and 1 tablespoon chopped cilantro in a large saucepan.
Bring to a boil; reduce heat, and simmer, uncovered, 15 minutes, stirring occasionally.
Stir in salt and 1/4 teaspoon pepper.
Position knife blade in food processor bowl; add tomatillo mixture.
Process until smooth; set aside.
Coat a nonstick skillet with cooking spray; add oil and place over medium-high heat until hot.
Add diced poblano chile, peppers, and onion; saute 4 minutes or until crisp-tender.
Add tomato and garlic; saute 1 minute.
Add shrimp, remaining 1 tablespoon chopped cilantro, basil, and cumin; saute 3 minutes or until shrimp turn pink.
Remove from heat; stir in 1/2 cup cheese and 1/8 teaspoon pepper.
Spoon shrimp mixture evenly down centers of tortillas.
Roll up tortillas, and place, seam side down, in a 13- x 9- x 2-inch baking dish coated with cooking spray.
Sprinkle with remaining 1/2 cup cheese.
Spoon 1/2 cup tomatillo mixture over tortillas.
Bake at 350° for 10 to 15 minutes or until thoroughly heated.