Mexican Chicken Crepes Food

CORN AND CHEESE-STUFFED CREPES WITH POBLANO CREAM

Steps:

• Grease a 13-by-9-by-2-inch glass baking dish with butter. Set aside.
• For the crepe batter: Place all ingredients in a blender and process until smooth. Let the batter stand for 30 minutes to allow any bubbles to settle.
• Preheat oven to 350 degrees F.
• For the sauce: Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the poblano chiles and cook for 1 minute to blend flavors. Add the heavy cream and bring to a boil. Reduce the heat to medium and simmer until reduced and the cream coats back of spoon, about 6 minutes. Cool mixture slightly then transfer to blender and process until smooth. Season the poblano sauce with salt and pepper, to taste. Return the sauce to the same skillet and keep warm over low heat until ready to serve.
• Heat a 10-inch-diameter non-stick skillet over medium-high heat. Brush the pan with oil (or spray with non-stick cooking spray). Add scant 1/4 cupful batter to the skillet; tilt to coat the bottom of the pan with an even layer of batter. Cook for about 30 to 45 seconds until golden on the bottom, adjusting the heat, as necessary, to prevent burning, Using a spatula, turn the crepe over and cook for 30 seconds. Transfer to a plate. Repeat with the remaining batter.
• Stuff each crepe with 1/4 cup of grated cheese and transfer to the prepared backing dish, fitting them snugly into dish. Cove the pan with foil and bake until cheese melts, about 15 minutes.
• To serve: Arrange the crepes on a platter and pout the sauce on top. Garnish with corn kernels, Mexican crema and chopped cilantro.

MEXICAN CHICKEN CREPES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat milk, eggs, and 1 1/2 tablespoons oil together in a bowl. Add flour and salt.
• Heat the remaining oil in a skillet over medium heat. Pour in about 1/4 cup batter. Cook until brown, about 3 minutes; turn and continue cooking until other side is brown, about 2 minutes more. Remove crepe and cool. Repeat with the remaining batter.
• Stir pepper Jack cheese, chicken, sour cream, green onions, jalapeno, garlic, chili powder, and cumin together in a bowl. Spoon 1/2 cup of the mixture onto the center of each crepe. Roll and place, seam-side down, in a single layer in a shallow 9x13-inch baking pan. Sprinkle remaining pepper Jack cheese on top.
• Bake in the preheated oven until bubbly and golden brown, 20 to 30 minutes.

CHICKEN AND MUSHROOM CREPE RECIPE

Steps:

• Preheat oven to 375F (190C). Place chicken on a rimmed baking sheet fitted with a rack and roast for 35-40 mins or until the chicken is cooked through. Set aside to cool. Then shred of meat with forks and transfer to a bowl. Set aside until ready to use. This can be done the day before.
• Whisk together the crepe batter. Combine flour and salt in a large bowl, whisk together and add the milk slowly, whisking until combined. Then add the beaten eggs, whisking until smooth.
• Then whisk in the melted butter and the dill.
• Heat a non-stick 12-inch (30cm) skillet on medium-high heat. Grease the pan with a paper towel soaked with either grape seed oil or canola or vegetable oil. Once hot pour 1 ladle full of batter into the pan and swirl the batter around until it covers the bottom of the pan. Allow to cook until set and edges start to turn golden brown.
• Slide a thin spatula under the crepe enough to grab hold of it and flip it quickly with your hands. Cook on the other side for :30 seconds more.
• Slide the crepe off the pan onto a cutting board and repeat the process making the crepes, and sliding them onto the cutting board.
• Allow the crepes to cool while you prepare the filling.
• In a large skillet melt the butter, add the leeks and cook until they are soft and fragrant. Then add the mushrooms, Worcestershire sauce, salt and pepper to taste and freshly chopped parsley. Transfer mixture to a bowl and set aside to cool.
• For the béchamel sauce, melt the butter in a deep skillet once foamy add the flour, whisk together until a paste form. Slowly add the milk, whisking until combined. Simmer mixture until thickened. Then add 1 minced garlic clove and season with salt and pepper to taste.
• Place crepe over a small gratin dish, fill with 2 tablespoon (30ml) of the mushroom mixture, top with ¼ cup (30g) of shredded chicken. Ladle 2 tablespoon (30ml) of béchamel on top. Roll crepe and drizzle more béchamel on top, and sprinkle with gruyere cheese and paprika.
• Bake at 350F (175C) 10-12 mins. Then place under the broiler 1-2 minutes. Garnish with fresh parsley and serve with a tossed salad.

CHICKEN CREPES

Steps:

• Preheat oven to 400 degrees with rack in center. Heat oil in a large skillet over medium-high. Add garlic and cook until golden, 1 to 2 minutes. Add spinach and stir until wilted. Transfer to a work surface, chop, and set aside.
• Mix 3/4 cup bechamel with chicken. Working with one at a time, place crepe on a work surface. Arrange 1/4 cup chicken mixture and 1 heaping tablespoon spinach down center of crepe; roll into a cylinder. Transfer, seam-side down, to a 9-by-13-inch baking dish; assemble and arrange more crepes, leaving 1/2 inch in between each. Spoon more bechamel on top and sprinkle with cheese. Bake until bubbly, about 15 minutes. Switch oven to broiler setting and cook until browning in spots, about 5 minutes. Remove from oven and let cool slightly. Sprinkle with parsley.

MEXICAN CHICKEN CREPES

Steps:

• 1. Mix all crepes ingredients together with a wire whisk or electric beater till smooth. Heat a nonstick frying pan on medium low heat. Pour about 1/3 cup batter and spread it around to make a thin pancake (i.e. crepe).
• 2. When the top is dry and the edge starts to come away from the pan (about 2 - 3 minutes), you turn it over. Cook the other side for about 2 minutes, remove it to a plate. Do the same again till all the batter is gone, makes about 10 crepes.
• 3. In a bowl mix all filling ingredients till very well blended. Lay a crepe on a plate, place 2 - 3 tbs. filling in the middle and roll the crepe up.
• 4. Line the crepes in a rectangular oven pan seam side down. Spread the shredded cheese all over the top. Cover with a sheet of aluminium foil sprayed with cooking spray.
• 5. Bake at 350 degrees till heated through and cheese is melted, about 20 minutes.

17 BEST SAVORY CREPES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a savory crepe in 30 minutes or less!

MEXICAN CHICKEN CREPES

Steps:

• Combine all indregients except tortillas and chicken.
• Mix half of the sauce with chicken and roll into tortillas and put into a baking dish.
• Then pour the rest of sauce over filled tortillas.
• Bake for 25-30 minutes at 350, or until bubly and hot.
• Garnish with more grated cheese, olives, and tomatoes.

CHEAP AND EASY MEXICAN CREPES

Steps:

• Crepes.
• Combine all ingredients together and beat til smooth with a whisk. Mixture should be runny.
• Heat a greased frypan on stove.
• Pour 2 or 3 tbsps mixture into pan and tip pan til a medium sized circle is covered with mixture. (makes a crepe about 20cm or 8inches across).
• Filling.
• Brown mince in saucepan.
• Add seasoning to taste.
• Add baked beans.
• Assembly.
• Place about 2 tblsps meat mixture across middle of crepe.
• Roll up and place in lasagna dish.
• Sprinkle with grated cheese.
• Brown under griller.
• Serve with salad or veges.

CRêPES STUFFED WITH CHICKEN & CREAM CHEESE

Steps:

• In a mixing bowl, whisk 3 eggs, 1½ cups flour, 12 ounces warmed milk, ¼ cup melted butter and ¼ teaspoon salt until combined.
• In a hot, greased pan, fry about a ladle-sized crepe until golden yellow on both sides. Continue with remaining batter until you have about 9 crepes.
• In another pan over high heat, heat some oil and cook 3 chicken breasts until golden brown on both sides. Allow to cool before shredded with your fingers.
• Add ⅔ cup of cream cheese, 1 cup of corn, 10 cherry tomatoes that have been cut into quarters and ¾ cup of chopped parsley and mix to combine well. Season with salt and pepper to taste.
• Place 2 large tablespoons of the stuffing in the center of each crepe and fold the edges over to make rectangle-shapes. Place stuffed crêpes in a large baking pan.
• Finally, spread 1 tablespoon of cream cheese over each rectangle and place a slice of cheese on top.
• Preheat the oven to 360 °F.
• Bake in the preheated oven for about 20 minutes.
• Serve straight from the oven, hot and tasty! Enjoy!

MEXICAN CHICKEN CREPES: MESA CREPES

Steps:

• 1. Make crepes. Stir together sour cream, spices, chiles, 1 1/2 cups Jack cheese, chicken and onions. 2. Spoon 1/2 cup mix down center of crepe. 3. Roll and place seam down, single layer in a shallow 3 quart baking dish. (Can cover, chill and make a day ahead). 4. Bake, covered at 350 degrees for 20-30 minutes. 5. Remove cover, sprinkle with remaining cheese. Return to oven until cheese melts 3-5 minutes. 6. Serve with shredded lettuce, chopped tomatoes and Guacamole. Crepes: 1. Beat together eggs, milk and oil. Add Masa Harina, flour and salt. Beat until smooth. 2. Pour about 1/4 cup batter onto hot greased crepe pan. 3. Cook 1 side until brown, turn and brown other side. Remove and cool.