Crêpes Farcies à La Mexicaine |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From a French cooking site, a nice fusion dish which you can spice up if you like. Serve the crepes with sour cream, guacamole, salsa. Ingredients:
12 crepes |
2 boneless skinless chicken breasts |
7 ounces queso fresco, drained |
1 onion, medium |
1 garlic clove (or more if you like) |
1 red bell pepper, peeled and seeded |
1 small chili pepper (seeded unless you prefer the extra heat) |
1 cup corn kernel |
1 tablespoon cilantro, chopped |
2 tablespoons olive oil |
1 ounce butter |
salt and pepper |
Directions:
1. Trim the chicken of any sinew or fat and cut it into strips.
2. Chop the garlic and peppers and onion.
3. Preheat the oven to 350°F.
4. Saute the chicken over medium high heat in 2 tablespoons of oil for about three minutes.
5. Season with salt and pepper.
6. Add the onion, garlic and peppers and saute for another two minutes.
7. Place into a bowl with the corn, cilantro and crumbled cheese and combine.
8. Fill and roll the crepes, and place in a buttered baking dish.
9. Bake for ten minutes and then serve while hot.
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