Crêpe Filling

Recipe from

Southern Living


1 tablespoon butter or margarine
1 large onion, coarsely chopped
1 green bell pepper, coarsely chopped
1 red bell pepper, coarsely chopped
1 bunch green onions, sliced
4 cloves garlic, minced
2 (4.5-ounce) cans chopped green chiles
1 1/2 cups whipping cream
1 cup (4 ounces) shredded Swiss cheese
2 1/2 cups shredded cooked chicken
2 teaspoons Cajun poultry seasoning blend
1/4 teaspoon salt
1/4 teaspoon pepper


Melt butter in a large skillet over medium heat; add large chopped onion and next 4 ingredients, and cook, stirring constantly, 5 minutes or until tender.

Stir in chiles and whipping cream; bring to a boil. Reduce heat, and simmer 15 minutes.

Stir in cheese and next 4 ingredients; cook 3 minutes.

Note: For Cajun poultry seasoning blend, we used Chef Paul Prudhomme's Poultry Magic.

The Taylor House Restaurant, Marshall, TX.,

Southern Living

March 1996
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