To make a shrimp-and-cheese-stuffed poblano pepper dish, place 8 large 3-ounce poblanos over a gas flame or under a broiler, turning them until the skins blister and turn black on all sides. Place the charred chiles in a small paper bag, and allow them to steam for 10 minutes.
Peel the chiles, and slit them open on one side, keeping the stems intact. Remove the seeds, and set the chiles aside.
Meanwhile, peel, devein and coarsely chop 8 ounces of cooked shrimp. In a medium bowl, combine the shrimp with 1/2 cup of grated Panela or Monterey Jack cheese and 2/3 cup of fresh goat cheese that has been softened to room temperature.
Mix in 1/4 cup of chopped red bell pepper, 2 tablespoons of chopped shallots, 2 tablespoons of chopped fresh basil and 2 tablespoons of chopped fresh cilantro. Season the shrimp mixture with salt and pepper to taste. Fill the chiles with the shrimp mixture, and enclose the filling.
Preheat the oven to 350 degrees Fahrenheit. Place the stuffed chiles on an ungreased baking sheet, and bake them for about 15 minutes or until they are heated through and the cheeses have melted completely.
Spoon 3 tablespoons of some prepared red bell pepper sauce onto 8 dinner plates, and place 1 chile on the sauce. If desired, garnish the chiles with fresh basil leaves.
Fresh green pasilla chiles may be used as a substitute for the poblanos.