Chili Relleno Crêpes

Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 293
  • Calories from fat: 61%
  • Protein: 16g
  • Fat: 20g
  • Saturated fat: 12.5g
  • Carbohydrate: 13g
  • Fiber: 0.6g
  • Sodium: 788mg
  • Cholesterol: 65mg


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


  1. 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. 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. 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.
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