Monday, September 12, 2011

Creamy Tex Mex Chicken in Avocado Corn Crepes

Hi everyone!

I'm excited to feature one of my absolute favourite recipe creations: Philly Chicks in a Blanket.

Delicious cornmeal crepes filled with creamy Tex Mex  chicken! Better still it can all be made ahead of time and re-heated before serving making it another great dish for entertaining!

This has become a favourite go to for Father's Day!

The use of Philadelphia Light Cream Cheese and avocado in place of butter in the batter not only makes for an incredibly flavourful crepe, it also cuts the calories! I hope you'll try this.

Please enjoy the how to video!
Visit the printable recipe here:  Philly Chicks in a Blanket 

    Prep time: 30 minutes
    Cook time: 30 minutes
    Total time: 60 minutes
    Servings: 4

  • 1/2 cup(s) of plus 2 Tbsp all purpose flour
  • 1/4 cup(s) of plus 2 Tbsp plain yellow cornmeal
  • 1 tsp. of kosher salt
  • 2 tbsp. of softened Philadelphia Cream Cheese regular or light
  • 1 tbsp. of mashed ripe avocado
  • 1 tbsp. of finely diced jalapeno peppers
  • 1/4 cup(s) of chopped fresh cilantro
  • 1 1/4 cup(s) of milk
  • 2 eggs
  • 2 cup(s) of chicken tenders (one small package) cut into bite sized pieces
  • 2 tsp. of Creole seasoning spice
  • 1 medium onion, diced
  • 1 diced red pepper
  • 1 tbsp. of finely diced jalapeno peppers
  • 1 tbsp. of extra virgin olive oil
  • 2 cloves minced garlic
  • 1 cup(s) of canned stewed tomatoes
  • 1/3 cup(s) of Salsa Verde
  • 1/2 tsp. of cumin
  • 1/2 cup(s) of Philadelphia Cream Cheese, regular or light
  1.     For the Crepes: Mix the flour, cornmeal, and salt together in a large bowl. Set aside.
  2.  In a separate bowl mash together the avocado and cream cheese until soft and well blended.
  3. In a third bowl whisk the eggs until lightly beaten. Add milk, jalapeno pepper and cilantro. Whisk in the softened avocado and cream cheese (don't worry about lumps)
  4. Add the liquid mixture to the flour and cornmeal mixture and gently stir until incorporated. Cover and refrigerate while you cook the filling.
  5. Sprinkle the chicken tenders with creole spice and saute with the onion, red pepper and jalapeno pepper in olive oil over medium high heat. When the chicken in cooked through and the vegetables are soft and translucent, add the minced garlic and saute another 30 seconds.
  6. Add the tomatoes, salsa, cumin, and cream cheese and continue to stir until the sauce is smooth and creamy. Cover and keep warm while you make the crepes.
  7. To make the crepes: Spray a non-stick skillet or crepe pan with non-stick cooking spray. Heat pan on medium high.
  8. When pan is hot, add app. 1/4 cup of the crepe batter. Tilt the pan with a circular motion so that the batter coats the surface evenly.
  9. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Set aside, cover, and keep warm. (the first crepe sometimes doesn't work. If this happens, don't worry, the next will be fine)
  10. Fill each crepe with about a 1/2 cup of the chicken mixture. Fold over and spoon a little more over the top. Garnish with fresh cilantro.



Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.

Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.

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