For the past of couple of days I have been admiring all the lovely Mexican food dishes that have been circulating the web for Cinco de Mayo. It’s no surprise that Mexican food is by far my most favorite type of food. You just can’t compete with tortilla chips, queso, tortillas, quesadillas, enchiladas, fajitas and of course a good margarita.
Can you tell that I want some Mexican food? Like pronto…..
I decided to take an nontraditional route to Mexican food with this crepe dish. Now I could have used tortillas but they would have made this dish to easy and straightforward. Besides crepes have been on my bucket list for foods that I want to try and make. Do you have a bucket list of foods that you want to make or at least taste? I wish I could include my list here on this blog but I feel like it would go on and on. I’m willing to try new foods and I think the strangest thing that I ever ate willingly would be calf fries. If you don’t know what those are then I suggest you Google it.
Back to making this delicious crepe. Now I have to say that I actually did a test run with this recipe just to see if I could actually make the batter turn out and to see how the filling tasted. I put the filling into a food processor and basically made a puree. Let’s just say that my 5 month old probably could have eaten it, but the consistency did not work for me at all. So guess what? We ate crepes the next night so I could just actually mix everything together without making it into mush.
When I make a recipe using chicken I prefer to buy a rotisserie chicken that is already cooked. Simple I know but I love them. I also wanted to pair it with a Mexican cheese to go with my theme for the meal. We love to use Sargento all natural cheese in our recipes. To top it all off I HAD to add salsa and avocado to make it official.
ENJOY ~ Meagan
Chicken and Cheese Mexican Crepes
Ingredients
- For the Crepe Batter
- 2 lg eggs
- 3/4 cup milk
- 1/2 cup water
- 1 cup flour
- 2 Tbsp plus 1 tsp sugar
- For the Crepe Filling
- 2 cups shredded cooked rotisserie chicken
- 1 4oz. can diced green chiles
- 1/4 tsp salt
- 1 cup Mexican Cheese
- 1/4 tsp ground cumin
- 1/4 tsp garlic powder
- Making the Crepe
- cooking spray
- avocado, sliced
- salsa
Instructions
For the Crepe Batter
In a bowl combine all of the crepe ingredients. Whisk until the mixture is smooth. Cover with saran wrap and place in refrigerator for 1 to 24 hours.
For the Crepe Filling
In a bowl combine all of the ingredients and stir everything so that it is well coated.
Making a Crepe
Heat a medium size non-stick pan over medium heat. Spray with the pan with cooking spray or coat with butter. Pour a little bit of the batter into the pan making a circle. When the crepe starts to bubble flip it over and cook for an additional 30 seconds.
Remove and set aside on a plate.
Spoon the filling into the center of the crepe and fold both sides to the middle. Top with avocado and salsa.
Serve right away.