Mexican Crepes - Chicken Crepes Recipe with Cheese and Salsa Verde
Crepas de Pollo en Salsa Verde
Seeking more easy main dish recipes for crepes? Try Mexican crepes with chicken, cheese and an easy salsa verde recipe from Chef Don Messina of Phoenix, Arizona.
Did you know that they have crepes in Mexico? Indeed they do! There they are called crepas and are filled with both savory and sweet delights.
This recipe for Mexican crepes is one of the most delicious I have ever seen, and we are so excited that Chef Don agreed to share it with us.
Ingredients for the Crepes:
- 1 medium onion, finely chopped
- 2 tbsp of butter
- 2 medium tomatoes, peeled, seeded and chopped
- 2 large chicken breasts, cooked and diced
- ¼ cup of pine nuts, toasted
- 1 tbsp of dates, chopped
- 1 tbsp of Spanish olives, chopped
- 2 jalapeno peppers, finely chopped
- 4 savory crepes
Ingredients for the Salsa Verde:
- 4 Anaheim chiles
- 2 tbsp of onion, finely chopped
- 2 tbsp of butter
- 1 tbsp of cornstarch
- 1½ cups of whole milk
- ¾ cup of grated Queso Enchilada Cheese*
- 2 tbsp of fresh cilantro, chopped
- First, prepare your crepes. Set aside.
- Prepare the filling. Sauté the onions in the butter until soft. Add the tomatoes and simmer for five minutes. Add remaining ingredients and simmer for five more minutes. Remove the pan from the heat. Place ⅓ cup of filling in each crepe, roll into a tube, and lay in a buttered baking dish.
- Make the sauce. Lightly brush the chilies with oil and place under the broiler until singed on all sides. Wrap them in a damp towel, and allow to rest for approximately 30 minutes. When the time is past, remove the stems and seeds from the peppers. Sauté the peppers and the onions in butter until the onions become translucent. Place onions and peppers into a blender, and purée until smooth. Return mixture to pan. Mix cornstarch with milk; add to the pepper and onion mixture; simmer gently for approximately 5 minutes. Add ¼ cup of the grated cheese and stir until incorporated evenly. Pour the sauce over the crepes and sprinkle remaining cheese over the top. Bake in 350-degree oven for 10 minutes. Remove from oven and garnish with chopped cilantro.
Yield: 4 servings (1 crepe each)
*Queso enchilada (anejo enchilado) is a hard Mexican cheese that's coated with red chile paste. Substitutes: 1 cup of Cotija, Romano, or Parmesan that has been shredded and tossed with ¼ tsp of smoked paprika.
For more delicious, restaurant quality recipes in support of a worthy cause, please visit Chef Don's blog at What's Cooking In My World Today.
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