Cajun Chicken Crepes
Cajun Chicken Crepes
Nutrition Facts
12
710.54
356.53
40.51g
62.33%
17.55g
87.74%
135.17mg
45.06%
799.19mg
33.30%
229.97mg
6.57%
58.99g
19.66%
1.56g
6.25%
7.92g
28.81g
57.62%
28.14%
104.92%
30.28%
15.86%
1.89%
21.26%
5.68%
49.44%
5.69%
20.58%
20.22%
3.11%
12.44%
5.10%
4.69%
21.39%
1.92%
2.74%
Ingredients
- 6 c Rice
- 3 Jalapeños
- 3/4 c Vegetable Oil
- 3 Chicken Bullion Cubes
- 1 p Heavy Cream
- 2 1/2 c Cheddar Cheese
- 3 c Water
- 1 Yellow Bell Pepper
- 2 lbs Chicken Breasts
- 1 c Flour
- 1 tsp Salt
- 1/2 tsp Crushed Red Pepper
- 1 c Sour Cream
- 12 Crepes
- 1 Red Bell Pepper
- 1 Green Pepper
Cook only as much rice as you need for the current meal - there will be leftovers.
- Begin by heating cooking oil in a stock pot until water pops when sprinkeld into it.
- Add finely chopped peppers and crushed red pepper and cook 2 minutes.
- Whisk in flour, adding slowly to prevent lumps from forming. Mixture should be very thick
- Slowly add chicken stock, whisking continuously to prevent lumps
- Add the heavy cream, sour cream, and cheeses and stir until smooth.
- Allow to simmer for 15-20 minutes while cooking the rice.
- Boil the chicken breast(s) or use pre-cooked chicken.
- Prepare the rice.
- Once the rice and chicken are ready, and the sauce has had time to simmer, season to taste with salt.
- Serve by laying down a bed of rice in the center of a crepe and sprinkling some chicken over the top. Roll up the crepe and drench in the sauce.