Crepas de Pollo

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== Description ==
Makes 16 to 18 crepes
== Ingredients ==
=== Herbed crêpes ===
* 1½ cups milk plus additional if needed for thinning
* 3 eggs
* 1¾ cups flour
* 1½ teaspoons salt
* 2½ tablespoons butter, melted
* 1 tablespoon snipped fresh cilantro
* 2 tablespoons snipped fresh chives
* 2 tablespoons finely chopped canned green chilis
* 1 tablespoon snipped fresh basil
* 1 cup cooked rice, cooled
=== Mexican chicken ===
* ¼ cup vegetable oil, divided
* 1½ cups chopped onion
* 1 small green bell pepper, diced
* 1 tablespoon minced garlic
* 3 cups diced chicken, cut into 1-inch cubes
* 3 tablespoons chili powder
* 1 teaspoon oregano
* 1 teaspoon ground cumin
* ½ teaspoon red pepper flakes
* 2½ cups chicken broth
* 1 x 6-ounce can tomato paste
* 1 teaspoon salt
* 2 cups cooked rice
* 1 cup sour cream for garnish
* 1 diced avocado for garnish
== Directions ==
=== Herbed crêpes ===
# Combine milk, eggs, flour, salt and butter in blender or food processor.
# Blend until smooth. Stir in (do not blend) the herbs, chilies and rice and let rest ½ hour.
# Test batter for thickness. Thin with additional milk if necessary, batter should make a thin crepe.
# Heat 8-inch skillet and brush with vegetable oil.
# Pour ¼ cup of well-stirred batter into pan.
# Tilt pan so batter covers bottom completely.
# Cook until golden brown on underside.
# Loosen edge, turn and cook until lightly brown on other side.
# Remove from pan, cool on wire rack; then stack, with a piece of wax paper between each crepe until ready for filling.
=== Mexican chicken ===
# Cook onion, green pepper and garlic in 2 tablespoons oil until tender but not brown in Dutch oven or large skillet.
# Remove vegetables. Add remaining 2 tablespoons oil and chicken to Dutch oven and sauté 5 to 10 minutes.
# Return vegetables to Dutch oven. Add spices, stirring to coat chicken.
# Add chicken broth, tomato paste and salt. Stir to blend. Bring to a boil, reduce heat, cover and simmer 1 hour.
# When ready to assemble crêpes, spoon 2 tablespoons rice and 2 tablespoons chicken mixture across center of each crêpe.
# Overlap the two opposite sides over filling.
# Place crepe seam side down in greased shallow baking dish and repeat with remaining crepes.
# Cover baking dish with foil. Bake 15 to 20 minutes in preheated 350 °F oven or until heated thoroughly.
# To serve, top each crepe with dollop of sour cream and diced avocado. Makes 8 servings.
Category:Avocado Recipes
Category:Chicken Recipes
Category:Crêpe Recipes
Category:Green bell pepper Recipes
Category:Main Dish Poultry Recipes
Category:Mexican Recipes
Category:Rice Recipes
Category:Tomato paste Recipes