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Mexi-Creamy Chicken and Pepper Crepes
Mexi-Creamy Chicken and Pepper Crepes
by Ronna from MD
Crepes filled with ricotta, chicken, and peppers. topped with Rotel sauce and Cheddar cheese.
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Main Dish

Prep Time

20 minutes



Recipe Ingredients

1 cup all-purpose flour
2 eggs, beaten
1/2 cup milk
1/2 cup water
2 tablespoons melted butter
2 tablespoons vegetable oil
1 (10-ounce) can Rotel Original Diced Tomatoes & Green Chilies
1 (8-ounce) can tomato sauce
1 cup chopped green, red and/or yellow peppers
1 (4.5-ounce) can chopped green chilies
1 cup Ricotta Cheese
2 cups diced, cooked chicken
8 ounces sharp Cheddar cheese, divided
1/4 cup diced spring onions


In a large mixing bowl, whisk together flour, eggs, milk and water. Whisk in melted butter. Heat 8-inch fry pan over medium-high heat. Swirl oil in pan. Using a 1/4 cup measure, scoop batter into pan; tilt the pan in a circular motion to coat the surface evenly. Cook about 2 minutes, or until lightly browned on the bottom. Loosen with a spatula, turn over and cook the other side until lightly browned. Repeat using all of the batter.

Preheat oven to 350 degrees F. In a small bowl, stir Rotel with tomato sauce. In another small bowl, combine chopped peppers and green chilies. To assemble crepes, lay out each crepe. Top each with 2 tablespoons Ricotta cheese, 2 tablespoons Rotel sauce, 1/4 cup chicken, 2 tablespoons peppers and 2 tablespoons cheese. Fold each crepe over filling and place on jelly roll pan. Sprinkle each with remaining Cheddar cheese and remaining Rotel sauce.
Bake at 350 degrees F. for 15 minutes, or until cheese is melted and center is hot. Sprinkle each serving with spring onions. Serve immediately.