Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      large         poblano peppers
     1/4  cup           onion -- chopped
     1/2  pound         medium shrimp -- lightly
                        cooked -- peeled, and chopped
     1/4  cup           cilantro -- chopped
     1/4  pound         Monterey Jack cheese
                        shredded
   2      8 ounce       chicken breasts
                        -- halved, deboned, pounded flat
   2      teaspoons     white pepper
                        salt -- to taste
  12      6 in long     strings
                        oil -- for frying
                        -----creamy shrimp sauce-----
   3                    shallots -- diced
   1      cup           white wine
     1/2  cup           fish stock or chicken broth
   1      pound         small shrimp
   2      cups          whipping cream
     3/4  pound         butter

Preparation:

ROAST PEPPERS: Place poblano peppers under the broiler and char on all sides. Put in plastic bag and freeze 10 minutes. Remove from freezer, rub off peel, then slit to remove seeds under running water. Preheat oven to 400F In a medium sauté pan, sauté onion, shrimp, and cilantro until the shrimp are almost cooked, about 5 minutes. Place in mixture in a bowl, add the cheese and set aside. TO ASSEMBLE: Lay the four prepared chicken breasts flat, skin-side down. Season with salt and white pepper. Layer each breast with one pepper and 2 to 3 tablespoons shrimp/cheese mixture over pepper. Roll each breast tightly to form a cylinder. Tie each cylinder in 3 places, both ends and in the middle. In a skillet, heat about 1/4-inch of oil. Lightly brown chicken breasts, one at a time, on all sides. Remove from heat, transfer to a oven-proof dish and bake for 10 minutes until golden brown. Remove from oven. Cut strings and slice chicken into 1-inch roulades (rounds). Drizzle a few tablespoons of Creamy Shrimp Sauce onto a plate and arrange the roulades on top of the sauce. Serve warm. Makes 4 servings. TO MAKE CREAMY SHRIMP SAUCE: In a saucepan over medium-high heat, combine shallots and wine. Cook until reduced by three-fourths. Add stock/broth and shrimp and cook until reduced by half. Add the cream and reduce again by half. Whisk in the butter by tablespoons. Cook until butter melts and sauce is well-blended. Remove from heat. Recipe: Cafe Noche, 2409 Montrose Blvd, Houston, Texas -- 1-(713)-529-2409