Melt the butter in a large skillet over medium-high. Add the poblano, onion, and a pinch of salt, and cook, stirring often, until softened about 5 minutes. Turn heat down to medium, stir in the garlic and Worcestershire sauce, and once fragrant, about 30 seconds, turn the heat down to medium.

Stir in the shrimp, season with salt and pepper, and cook, stirring often until just cooked through, 2 to 3 minutes. Remove from heat, transfer the shrimp mixture to a plate, and wipe the skillet clean.

In the same skillet, pour enough olive oil (about 1 tablespoon) to leave a light slick on the bottom and heat over medium. Place 2 to 3 tortillas (whatever comfortably fits flat) in the pan, sprinkle cheese over, and place a spoonful of shrimp mixture over the top. Cook, open-faced, turning the tortilla to evenly cook the bottom, until the cheese is melted and the bottom is golden, about 3 minutes, fold in half and transfer to a plate. Repeat with more olive oil and the remaining tortillas, cheese, and shrimp filling. Serve immediately.