Roast the Anaheim chile until the skin is charred, remove the seeds, cut in half, and set aside.

Dice the onion and bell pepper, then sauté them. Add the shrimp, season with salt, and cook for about 3 to 4 minutes.

Separately, heat the tortillas and place the cheese in the center. Keep over low heat until the cheese melts, then add half of the chile (spread out) and the shrimp mixture. Serve immediately.