Ingredients
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12 crepes
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2 boneless skinless chicken breasts
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7 ounces queso fresco, drained
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1 onion, medium
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1 red bell pepper, peeled and seeded
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1 small chili pepper (seeded unless you prefer the extra heat)
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1 tablespoon cilantro, chopped
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2 tablespoons olive oil
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1 ounce butter
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salt and pepper
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1 garlic clove (or more if you like)
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1 cup corn kernel
Instructions
- Trim the chicken of any sinew or fat and cut it into strips.
- Chop the garlic and peppers and onion.
- Preheat the oven to 350°F.
- Saute the chicken over medium high heat in 2 tablespoons of oil for about three minutes.
- Season with salt and pepper.
- Add the onion, garlic and peppers and saute for another two minutes.
- Place into a bowl with the corn, cilantro and crumbled cheese and combine.
- Fill and roll the crepes, and place in a buttered baking dish.
- Bake for ten minutes and then serve while hot.