Mexican chicken crepes

Mexican chicken crepes
Mexican chicken crepes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1

    1 cup milk

  • 3 3

    3 eggs

  • 2 2

    2 tablespoons vegetable oil, divided

  • 3 3

    3 tablespoons all-purpose flour

  • 1/4 1/4

    1/4 teaspoon salt

  • 2 1/2 2 1/2

    1/2 cups shredded pepper Jack cheese, divided

  • 1 1/2 1 1/2

    1/2 cups diced cooked chicken

  • 1 1

    1 cup low-fat sour cream

  • 2 2

    2 green onions, sliced

  • 1 1

    1 small jalapeno pepper, chopped

  • 4 4

    4 cloves garlic, chopped

  • 1 1

    1 teaspoon chili powder

  • 1 1

    1 teaspoon ground cumin

Directions

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. Get the magazine Get a

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