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CREPAS DE POLLO

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Makes 16 to 18 crepes



Ingredients Needed For CREPAS DE POLLO
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* Herbed Crepes:
* 1 1/2 cups milk plus additional if needed for thinning
* 3 eggs
* 1 3/4 cups flour
* 1 1/2 teaspoons salt
* 2 1/2 tablespoons butter, melted
* 1 tablespoon snipped fresh cilantro
* 2 tablespoons snipped fresh chives
* 2 tablespoons finely chopped canned green chilies
* 1 tablespoon snipped fresh basil
* 1 cup cooked rice, cooled
* Mexican Chicken:
* 1/4 cup vegetable oil, divided
* 1 1/2 cups chopped Onion
* 1 small green bell pepper, diced
* 1 tablespoon minced garlic
* 3 cups diced Chicken, cut into 1-inch cubes
* 3 tablespoons chili powder
* 1 teaspoon oregano
* 1 teaspoon ground cumin
* 1/2 teaspoon red pepper flakes
* 2 1/2 cups chicken broth
* 1 6-ounce can tomato paste
* 1 teaspoon salt
* 2 cups cooked rice
* 1 cup sour cream for garnish
* 1 diced avocado for garnish
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Directions To Prepare CREPAS DE POLLO
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#Cook green pepper and onions with tops in butter until tender.
#Stir in tomatoes, tomato sauce, 1 teaspoon salt, 1/4 teaspoon pepper, thyme and bay leaf. Simmer gently for 20 minutes.
#Remove bay leaf.
#Arrange fish fillets in lightly buttered shallow baking pan.
#Season with salt and pepper. Spoon sauce over fillets.
#Bake at 375 degrees 15 minutes or until fish flakes easily with fork. Serve over beds of rice.
#Herbed Crepes: Combine milk, eggs, flour, salt and butter in blender or food processor.
#Blend until smooth. Stir in (do not blend) the herbs, chilies and rice and let rest 1/2 hour.
#Test batter for thickness. Thin with additional milk if necessary, batter should make a thin crepe.
#Heat 8-inch skillet and brush with vegetable oil.
#Pour 1/4 cup of well-stirred batter into pan.
#Tilt pan so batter covers bottom completely.
#Cook until golden brown on underside.
#Loosen edge, turn and cook until lightly brown on other side.
#Remove from pan, cool on wire rack; then stack, with a piece of wax paper between each crepe until ready for filling.
#Mexican Chicken:
#Cook Onion, green pepper and garlic in 2 tablespoons oil until tender but not brown in Dutch oven or large skillet.
#emove vegetables. Add remaining 2 tablespoons oil and Chicken to Dutch oven and saute 5 to 10 minutes.
#Return vegetables to Dutch oven. Add spices, stirring to coat Chicken.
#Add chicken broth, tomato paste and salt. Stir to blend. Bring to a boil, reduce heat, cover and simmer 1 hour.
#When ready to assemble crepes, spoon 2 tablespoons rice and 2 tablespoons Chicken mixture across center of each crepe.
#Overlap the two opposite sides over filling.
#Place crepe seam side down in greased shallow baking dish and repeat with remaining crepes.
#Cover baking dish with foil. Bake 15 to 20 minutes in preheated 350 degree oven or until heated thoroughly.
#To serve, top each crepe with dollop of sour cream and diced avocado. Makes 8 servings.






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Tuesday, June 27, 2017, 3:45 am


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