Chicken Crepes in Poblano Chile and Corn Sauce

Alejandra Cota
Chicken Crepes in Poblano Chile and Corn Sauce, served with a creamy poblano chile sauce with cream cheese. This delicious preparation is filled with chicken, strips of poblano chile, and corn kernels. They are a perfect idea to cook for your whole family.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 2 cups cow's milk, for crepes
  • 1 cup flour, for crepes
  • 1/4 cups butter, melted, for crepes
  • 2 eggs, for crepes
  • 1 pinch salt, for crepes
  • 1 pinch pepper, for crepes
  • 1 cup table cream, for sauce
  • 1/2 cups cream cheese, for sauce
  • 1 clove garlic, for sauce
  • 1/4 onions, for sauce
  • 1/4 cups cow's milk, for sauce
  • 1 Poblano chile, roasted and cleaned, for sauce
  • 1 tablespoon butter
  • 1 pinch salt
  • 1 pinch pepper
  • 1 tablespoon vegetable oil
  • 1/2 white onions, sliced, for filling
  • 1/2 cups Poblano chile strips, for filling
  • 1/4 cups corn kernels, precooked, for filling
  • 1/2 cups chicken, cut into cubes, for filling
  • 1 pinch salt, for filling
  • 1/4 cups panela cheese, and strips, for decoration
Preparation
15 mins
20 mins
Low
  • In a bowl, mix all the ingredients for the crepes until you form a homogeneous mixture, season to your liking and set aside.
  • Heat a skillet over medium heat and make enough crepes. Set the crepes aside.
  • For the sauce, blend all the ingredients.
  • Heat a small pot over medium heat with the butter and cook the sauce until it boils. Season to your liking and set aside.
  • Heat a skillet over medium heat with the oil, add the onion, strips, corn, and chicken. Cook for 5 minutes and season.
  • Fill the crepes and place them in a mold or plate, top with sauce, and decorate with panela cheese and strips. Serve and enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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