Heat a pot to a medium temperature. Add heavy cream and cream cheese, stirring until melted and smooth.
In blender, mix half a whole jalapeño, spinach and milk. Add a pinch of salt. Combine the blended jalapeño mix with the cream cheese and whipping cream. Top poblano pepper with jalapeno cream sauce.
Turn broiler on oven. Fill heavy bottom pot with at least 1.5 inches of oil. Heat oil to 375 degrees. Fry poblano pepper for two minutes. Cool slightly, then remove the skin and cut a small slice to remove all the seeds.
Saute the shrimp with diced onions and diced tomatoes. Once cooked through, fill the poblano pepper with shrimp. Add Monterrey Jack cheese inside poblano as well.
Place in oven for one minute. Remove from oven and add jalapeño cream sauce.