Crêpes Du Jour With Monterey Jack Recipe 55

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CRêPES DU JOUR WITH MONTEREY JACK RECIPE - (5/5)



Crêpes du jour with Monterey Jack Recipe - (5/5) image

Provided by PKMom

Number Of Ingredients 12

1 tbsp (15 mL) butter
1 onion, chopped
2 cloves garlic, chopped
1 lb (450 g) chicken breasts or thighs, cut into strips
1 1/4 cups (310 mL) tomato sauce, no salt added
1/2 cup (125 mL) salsa
1/3 cup (80 mL) 15% or 35% cooking cream
Salt and freshly ground pepper
1 bunch of asparagus, trimmed
8 large (7") homemade or stored-bought crepes (or use phyllo)
6 oz (180 g) Canadian Monterey Jack, grated
1/4 cup (60 mL) fresh cilantro, coarsely chopped

Steps:

  • Preheat oven to 425°F (220°C). In a deep skillet, melt butter on medium heat and brown onion and garlic for 2 minutes. Add chicken strips and cook until browned. Add tomato sauce, salsa and cream. Season with salt and pepper. Bring to a boil and let simmer for 7-10 minutes. Meanwhile, cook asparagus in salted boiling water for 2 minutes. Drain. Spread crepes out on work surface, then divide chicken and asparagus among crepes. Roll up crepes and place in a lasagna dish. Pour the sauce over crepes and sprinkle with Monterey Jack. Brown in the oven, then garnish with cilantro and serve.

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