Sauté the onion in butter, add the cleaned and roasted green chiles, cut into julienne, add the corn kernels, and season with salt, pepper, and a little chicken broth (if desired). Then add a can of half cream, let it boil, and it's ready; the filling is prepared.
Prepare the sauce to pour over the crepes: it consists of half cream, a can of Eugenia cream (or sour cream), a can of bell pepper, yellow cheese (in cubes), salt, pepper to taste, and blend.
Take the crepe tortillas, fill them with strips, roll them up like flautas!! arrange them in a baking dish one by one and pour the sauce you made over them.
Once covered, sprinkle Chihuahua cheese or quesadilla cheese on top and bake for 30 minutes or until the cheese is gratinated!!
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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