Chicken Crepes in Poblano Chile and Corn Sauce

Name: Chicken Crepes in Poblano Chile and Corn Sauce
Prep time: 35 min
Cook time: 20 min
Yield: 6
Cuisine: Mexicana
Ingredients: 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

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

Published: 05-06-2017

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.