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Crepes from Chile Poblano

30 mins
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Delicious poblano chile crepes for your Christmas dinner or any special occasion, it can be your birthday or a normal day to celebrate.
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10 portions
  • 2 cans half and half cream
  • 250 grams cream, Eugenia
  • 1 can bell pepper
  • 8 squares american cheese
  • 1 can baby corn
  • 7 poblano peppers, rescoldados and pelados
  • 1 onion, white cut in julienne
  • black pepper, to taste
  • 2 tablespoons butter
  • tortillas, for crepes
  • chihuahua cheeses, grated to gratinate


The onion is fried in butter, the green chiles are added, already clean and rested, they are sliced ​​in julienne, the elotitos are added and seasoned with salt, pepper and a bit of chicken soup (if you like) and added a half-cream can is boiled and ready, the filling is ready.
The sauce is prepared to bathe the crepes: consisting of a half cream, a can of eugenia cream (or sour cream), a can of red pepper, yellow cheese (in squares), salt, pepper to taste and liquefies.
You take the tortillas for crepes, the stuffed rajas, the flute-type coils !! you arrange them in a refractory for oven one by one and dip them in the sauce you made.
Once bathed, sprinkle chihuahua or quesadilla cheese and bake for 30 minutes or until the cheese gratins!

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