Heat the oil in a large nonstick skillet set over medium-high heat. Once it heatsadd the onion and poblano and cook until wilted, about 3 minutes. Add the garlic, stir, and cook until fragrant, about 1 minute. Incorporate the tomatoes, cook for a minute, and as they begin to soften, add the sauce from the chipotles in adobo, habanero chiles, tomato paste, Worcestershire sauce, salt and pepper. Stir well, cook for another minute, set aside.
On a large skillet, heat the butter over high heat. Season the shrimp with salt and pepper to taste. Once butter has melted, add the shrimp, making sure not to overcrowd the pan. Sear about a minute per side. Incorporate the cooked poblano mixture. Set aside.
On a preheated comal set over medium low heat, heat the tortillas on both sides for a minute. Add about 1/4 cup of shredded cheese onto each one. Once the cheese begins to melt, add a generous amount of the shrimp mixture, fold in half and continue heating until the cheese has completely melted and the tortillas have begun to lightly brown and create a crust.
