Combine all ingredients (except the tortilla shells) in a bowl. Heat a large non-stick skillet over medium heat. Place an equal amount of the shrimp mixture on one half of each tortilla shell. Fold the tortillas over and gently press them down into a half moon shape. Cook them for 2 to 3 minutes per side, until the cheese is melted and they are golden brown. Cut into wedges and serve along with the salsa.
Note: Poblano chilis are a mild to mildly spicy, dark green chili that looks like a triangular-shaped bell pepper. They are available in the produce department.