Recipe - Crepe Filling

1 tablespoon Butter
1 lg Onion, coarsely chopped
1 Green bell pepper, coarsely
chopped
1 Red bell pepper, coarsely
chopped
1 bn Green onion, cut or sliced up
4 Cloves garlic, minced
2 cn (4One half oz) chopped green
chiles
1 One half cup Whipping cream
4 ounce Swiss cheese, 1 cup shredded
2 One half cup Skinned and boned chicken
breast halves cooked and
shredded
2 teaspoon Cajun seasoning
One fourth teaspoon Salt
One fourth teaspoon Pepper

Melt butter in a large skillet over medium heat; add 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 remaining ingredients; cook 3
minutes. Yield 4 cups.
Notes: Filling for Crepes Con Queso. For Cajun poultry seasoning blend, we
used Chef Paul Prudhomme's Poultry Magic
Per serving: 663 Calories; 46g Fat (62% calories from fat); 47g Protein;
16g Carbohydrate; 242mg Cholesterol; 625mg Sodium

Posted to FOODWINE Digest 08 Dec 96

Recipe by: Southern Living Best Recipes for 1996/tpogue@idsonline.com

From: terry pogue tpogue@IDS2.IDSONLINE.COM

Date: Sun, 8 Dec 1996 23:28:25 +0100