Crepe filling for crepes con queso
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Butter |
| 1 | large | Onion, coarsely chopped |
| 1 | Green bell pepper, coarsely chopped | |
| 1 | Red bell pepper, coarsely chopped | |
| 1 | bunch | Green onion, sliced |
| 4 | Cloves garlic, minced | |
| 2 | cans | (4-1/2 oz) chopped green chiles |
| 1½ | cup | Whipping cream |
| 4 | ounces | Swiss cheese, 1 cup shredded |
| 2½ | cup | Skinned and boned chicken breast halves cooked and shredded |
| 2 | teaspoons | Cajun seasoning |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
Directions
Melt butter in a large skillet over medium heat; add chopped onion and next 4 ingredients, and cook, stirring constantly, 5 minutes or until tender.
Stir in chiles and whipping cream; bring to a boil. Reduce heat, and simmer 15 minutes. Stir in cheese and remaining ingredients; cook 3 minutes. Yield 4 cups.
Notes: Filling for Crepes Con Queso. For Cajun poultry seasoning blend, we used Chef Paul Prudhomme's Poultry Magic Per serving: 663 Calories; 46g Fat (62% calories from fat); 47g Protein; 16g Carbohydrate; 242mg Cholesterol; 625mg Sodium Posted to FOODWINE Digest 08 Dec 96 Recipe by: Southern Living Best Recipes for 1996/tpogue@...
From: terry pogue <tpogue@...> Date: Sun, 8 Dec 1996 23:28:25 +0100