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

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