Crepes with chicken and mushrooms in salsa de poblano

Crepes with Chicken and Mushrooms in Salsa de Poblano

Name: Crepes with Chicken and Mushrooms in Salsa de Poblano
Prep time: 45 min
Cook time: 45 min
Yield: 4
Cuisine: Mexicana
Ingredients: 2 tablespoons Margarina Primavera® Cooking with Salt; 1/2 onions, filleted; 100 grams mushroom, cut into strips; 2 cups chicken breast, shredded; 1 Knorr® Cream of Poblano, for the sauce; 1 cup Oaxaca cheese, finely chopped, for the sauce; 8 crepes

30 mins

15 mins

Low

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You will not believe how easy it is to make homemade crepes are perfect to surprise your favorite person, and the combination of chicken with mushrooms and creamy poblano sauce will enchant you.

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Ingredients

4 portions

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2 tablespoons Margarina Primavera® Cooking with Salt
1/2 onions, filleted
100 grams mushroom, cut into strips
2 cups chicken breast, shredded
1 Knorr® Cream of Poblano, for the sauce
1 cup Oaxaca cheese, finely chopped, for the sauce
8 crepes

Preparation

Melt the Margarine Primavera® in a Teflon pan and fry the onion with the mushrooms until they soften and brown lightly.

Add the chicken and season with 1 teaspoon of Knorr® Switzerland Chicken Broth; Reserve.

For the sauce, heat Knorr® Poblano Cream with the slices over low heat and once it is boiling, remove from the heat.

Heat the crepes and fill with the chicken mixture; distribute them on each plate and bathe with the sauce.

Add the cheese on top and serve.

TIPS

Place all the crepes with sauce in a refractory, add the cheese on top and bake at 180 ° C for 10 minutes or until au gratin.

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Crepes with Chicken and Mushrooms in Salsa de Poblano

Nutritional information

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

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Crepes with Chicken and Mushrooms in Salsa de Poblano

Ingredients

Preparation

TIPS

Nutritional information