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Chili Relleno Crêpes

Yield Makes 4 servings


  • 2 (4-oz.) cans whole green chilies
  • 8 8 packaged (9-inch) crêpes
  • 2 cups shredded cheddar cheese

Nutrition Information

  • calories 293
  • caloriesfromfat 61 %
  • protein 16 g
  • fat 20 g
  • satfat 12.5 g
  • carbohydrate 13 g
  • fiber 0.6 g
  • sodium 788 mg
  • cholesterol 65 mg

How to Make It

  1. Drain 2 cans (4 oz. each) whole green chilies and lay an equal portion on a quarter section of each of 8 packaged crêpes (9 in.). Mound 3 tablespoons shredded cheddar cheese (you'll need 2 cups, 1/2 lb. total) onto chilies on each crêpe.

  2. Fold crêpes in half over filling, then in half again to make a triangle. Set triangles, 3-layer side down, slightly apart in 2 nonstick or lightly oiled 10- by 15-inch pans.

  3. Top crêpes with remaining cheese and bake in a 400º oven until filling is hot in the center and crêpe edges are crisp, about 6 minutes; switch pan positions after 3 minutes. Transfer crêpes to plates.