Crepes Stuffed With Cheese In Poblano Chile Sauce
By Melissa Pitts
This recipe is not only extremely easy, but also delicious. It can be on your table, any time of the day in under 30 minutes — how great is that?
The sauce is Abigail’s poblano cream sauce, with a little cooked onion and it just makes itself in the blender. For this recipe I used store bought crepes because the whole idea of making crepes freaks me out. So, if you make them from scratch, invite me to your house and teach me because I have visions of a trash can full of failed crepes.
Also, because I feel any recipe that has crepes must be fancy, this dish will impress your friends. Have I sold on these crepes yet? Good. Also, for a heartier version had some chicken to the stuffing- but these are just perfect the way there are. Buen provecho!
Cook Time: 20 minutes
Preparation Time: 10 minutes
Ingredients:
For the sauce:
- 2 poblano peppers, skin removed and seeded
- 3/4 cup chicken stock
- 4 oz cream cheese
- 1/4 cup chopped parsley or cilantro
- 1/4 cup chopped, cooked onions (optional)
- Pepper to taste
For the crepes:
- 10 crepes
- 1 cup corn kernels- fresh or frozen is fine
- 2 cups monterey jack or oaxaca cheese, shredded
Directions:
- Preheat oven to 350 degrees.
- Spray a 13-by-9-by-2-inch baking dish. Set aside.
- For the sauce:
Roughly cut the chiles and blend them with half a cup of the chicken stock, the cream cheese and the parsley/cilantro, and onion until very smooth. Add pepper to taste. - You can either strain the mix or leave it like this, for a more rustic look. Pour the sauce into medium-large sauce pan and add the rest of the chicken stock. Let it simmer for about 10 minutes on medium low heat. Keep warm until serving crepes.
- Stuff each crepe with 1/4 cup of grated cheese and transfer to the prepared backing dish. Cover the pan with foil and bake until cheese melts, about 15 minutes.
- To serve: Pour the sauce on top of the crepes.Top with corn kernels and some chopped cilantro. Serve warm.
