Creamy Crepes Poblano

Name: Creamy Crepes Poblano
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, French, European
Ingredients: 2 bay leaves; 8 Cornmeal Crepes; 79 milliliters all-purpose flour; 118 milliliters fresh corn kernels (about 1 ear); 1 garlic clove, minced; 2 garlic cloves, thinly sliced; 1 teaspoon ground cumin; 237 milliliters 1% low-fat milk; 57 grams 1/2 cup shredded Monterey Jack cheese; 1 teaspoon dried oregano; 454 grams poblano chiles (about 6 chiles); 0 teaspoons salt; 454 grams skinned, boned chicken breasts; 1 teaspoon butter or stick margarine; 237 milliliters diced tomato; 591 milliliters water

Creamy Crepes Poblano might be just the morn meal you are searching for. One serving contains 363 calories, 13g of protein, and 9g of fat. This recipe serves 4. This recipe covers 19% of your daily requirements of vitamins and minerals. If you have poblano chiles, milk, tomato, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat broiler.

Equipment you will use

Broiler

Place chiles on a foil-lined baking sheet; broil 10 minutes or until blackened, turning occasionally.

Ingredients you will need

Chili Pepper

Equipment you will use

Baking Sheet

Aluminum Foil

Place in a zip-top plastic bag, and seal.

Equipment you will use

Ziploc Bags

Let stand for 15 minutes. Peel chiles; cut in half lengthwise. Discard seeds and membranes; chop chiles, and set aside.

Ingredients you will need

Chili Pepper

Seeds

Bring water, thinly sliced garlic, and bay leaves to a boil in a saucepan; add chicken. Reduce heat; simmer 20 minutes or until chicken is done.

Ingredients you will need

Bay Leaves

Whole Chicken

Garlic

Water

Equipment you will use

Sauce Pan

Remove chicken; cool. Strain broth through colander into a bowl; discard solids. Reserve 1 cup broth. Shred chicken with 2 forks.

Ingredients you will need

Whole Chicken

Broth

Equipment you will use

Colander

Bowl

Preheat oven to 42

Equipment you will use

Oven

Combine flour and salt in a bowl; gradually add milk to flour mixture, stirring constantly with a whisk. Melt butter in a medium saucepan over medium heat; add oregano, cumin, and minced garlic, and saut1 minute.

Ingredients you will need

Minced Garlic

Oregano

Butter

Cumin

All Purpose Flour

Milk

Salt

Equipment you will use

Sauce Pan

Whisk

Bowl

Add flour mixture and reserved 1 cup broth, and cook until thick (about 4 minutes), stirring constantly with a whisk.

Ingredients you will need

Broth

All Purpose Flour

Equipment you will use

Whisk

Remove 1 cup sauce; set aside.

Ingredients you will need

Sauce

Add 1/2 cup chiles and corn to remaining sauce in pan; cook 2 minutes over medium-low heat.

Ingredients you will need

Chili Pepper

Sauce

Corn

Equipment you will use

Frying Pan

Remove from heat; stir in cheese.

Ingredients you will need

Cheese

Combine chicken, reserved 1 cup sauce, and remaining 1/2 cup chiles in a bowl.

Ingredients you will need

Whole Chicken

Chili Pepper

Sauce

Equipment you will use

Bowl

Spoon about 1/4 cup chicken mixture down center of each crepe; roll up.

Ingredients you will need

Whole Chicken

Roll

Place crepes, seam sides down, in a 13 x 9-inch baking dish coated with cooking spray, and spoon cheese sauce over crepes.

Ingredients you will need

Cooking Spray

Cheese Sauce

Crepes

Equipment you will use

Baking Pan

Bake at 425 for 15 minutes or until bubbly.

Equipment you will use

Oven

Sprinkle with tomato.

Ingredients you will need

Tomato

Note: Two (5-ounce) cans of green chiles, drained and chopped may be substituted for poblano chiles.

Ingredients you will need

Poblano Pepper

Green Chili Pepper

Equipment

Ingredients

Servings:

bay leaves 8

Cornmeal Crepes 79milliliters

all-purpose flour 118milliliters

fresh corn kernels (about 1 ear)1

garlic clove, minced 2

garlic cloves, thinly sliced 1teaspoon

ground cumin 237milliliters

1% low-fat milk 57grams

1/2 cup shredded Monterey Jack cheese 1teaspoon

dried oregano 454grams

poblano chiles (about 6 chiles)0teaspoons

salt 454grams

skinned, boned chicken breasts 1teaspoon

butter or stick margarine 237milliliters

diced tomato 591milliliters

water

Recommended wine: Cream Sherry, Bordeaux, Champagne, Moscato Dasti, Port, White Burgundy

Cream Sherry, Bordeaux, and Champagne are great choices for Crepes. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.