El Alma inspired rellenos — Les Petites Gourmettes

Ingredients

• 10 poblano chiles
• 10-ounce package fresh spinach leaves, washed
• 1 tablespoon olive oil
• 1 red bell pepper, cored, seeded and diced
• 1 bunch green onions (white and green parts), sliced
• 1/2 white onion, peeled and diced
• 1 jalapeño, cored, seeded, and minced
• 1/2 teaspoon ground cumin
• Salt and freshly ground black pepper, to taste
• 2 teaspoons dried Mexican oregano
• 1 pound shrimp, peeled, deveined, cooked, and roughly chopped
• 1/2 pound lump crab meat
• 1 cup shredded queso quesadilla or panela cheese
• 1 ½ to 2 cups tomato juice (preferably from drained canned tomatoes)
• 1 tablespoon minced chipotle chilies
• 1/4 teaspoon ground cumin
• 1 cup Mexican crema or sour cream
• 1 – 2 tablespoons minced chipotle chilies, to taste