"This recipe is not only extremely easy, but also delicious. It can be on your table, any time of the day in under 30 minutes- how great is that?The sauce is Abigail’s poblano cream sauce, with a little cooked onion and it just makes itself in the blender. For this recipe I used store bought crepes because the whole idea of making crepes freaks me out. So, if you make them from scratch, invite me to your house and teach me because I have visions of a trash can full of failed crepes. Also, because I feel any recipe that has crepes, must be fancy, this dish will impress your friends. Have I sold on these crepes yet? Good. Also, for a heartier version had some chicken to the stuffing- but these are just perfect the way there are. Buen provecho!"
Total Servings: 4
- ** For the sauce:
- 2 poblano peppers, skin removed and seeded
- 3/4 cup chicken stock
- 4 oz cream cheese
- 1/4 cup chopped parsley or cilantro
- 1/4 cup chopped, cooked onions (optional)
- ** Pepper to taste
- ** For the crepes:
- 10 crepes
- 1 cup corn kernels- fresh or frozen is fine
- 2 cups monterey jack or oaxaca cheese, shredded
- Preheat oven to 350 degrees.
- Spray a 13-by-9-by-2-inch baking dish. Set aside.
- For the sauce:
Roughly cut the chiles and blend them with half a cup of the chicken stock, the cream cheese and the parsley/cilantro, and onion until very smooth. Add pepper to taste.
- You can either strain the mix or leave it like this, for a more rustic look. Pour the sauce into medium-large sauce pan and add the rest of the chicken stock. Let it simmer for about 10 minutes on medium low heat. Keep warm until serving crepes.
- Stuff each crepe with 1/4 cup of grated cheese and transfer to the prepared backing dish. Cover the pan with foil and bake until cheese melts, about 15 minutes.
- To serve: Pour the sauce on top of the crepes. Top with corn kernels and some chopped cilantro. Serve warm.