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Crêpe Filling

Yield 4 cups

Ingredients

  • 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

How to Make It

  1. 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.

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

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

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