Mexican Chicken Crepes

I devised this recipe using last Thursday’s “Ranchero Sauce”, which is super tasty. The smoky flavor from the poblano peppers is a natural compliment for eggs. I made a batch of egg crepes, used a chicken filling, and topped them with the sauce. We had them for dinner, but they would be great for breakfast, too. Make the sauce ahead of time (it keeps for a month), buy a precooked chicken, and you’ll have a meal in minutes.

Ingredients

Precooked chicken, or cooked chicken breasts

1 small can chopped green chilies, drained

Ranchero Sauce

Eggs

Zucchini, grated (Optional)

Sea salt and pepper

Avocado

Cilantro

Lime

Slice and shred the chicken with a fork. Put in a small pan on medium on the stove. Add green chilies and enough sauce to coat the chicken. Heat through.

Scramble as many eggs as the number of crepes that you want to make. Spray a small frying pan with olive oil spray. Heat to medium and add enough egg to just cover the bottom of the pan in a very thin layer. (Swirl pan to help coat the bottom.) Add some grated zucchini. Cook until the bottom is browned and you can lift the crepe up with a spatula. Spray the top of the crepe with the olive oil spray. Flip crepe over and continue to cook until it is completely set and browned on both sides. Remove to a plate.

Wipe pan clean and then repeat procedure with remaining egg.

Place one crepe on a plate. Add some chicken filling down the middle. Roll the crepe around the filling, placing seam side down on plate. Top with warm Ranchero sauce, slices of avocado, and some chopped cilantro. Squeeze on some lime juice.