Step 1

Thaw shrimp, if frozen. Preheat oven to 350°F. Grease a 3-quart rectangular baking dish; set aside. In a large skillet heat butter over medium heat until melted. Add poblano peppers, onion, and garlic; cook about 5 minutes or until onion is tender, stirring occasionally. Add cream cheese, stirring until smooth. Stir in shrimp and 1 cup tomatoes. Remove from heat. Gradually add 1 cup of the Monterey Jack cheese and 1 cup of the cheddar cheese, stirring until cheeses are melted. Transfer mixture to the prepared baking dish.

Step 2

In a medium bowl stir together flour, baking powder, baking soda, and salt. In a small bowl combine egg, milk, and oil. Add egg mixture to flour mixture, stirring until smooth. Pour batter evenly over shrimp mixture. Sprinkle with the remaining 1 cup Monterey Jack cheese and the remaining 1 cup cheddar cheese.

Step 3

Bake, uncovered, for 35 to 40 minutes or until center is set and top is golden. If desired, sprinkle with additional tomato and cilantro.