Follow these steps for perfect results
Green Chilies
Drained
Crêpes
Packaged
Cheddar Cheese
Shredded
Drain the canned green chilies.
Lay an equal portion of green chilies on a quarter section of each crêpe.
Mound shredded cheddar cheese onto the chilies on each crêpe.
Fold each crêpe in half over the filling, then in half again to form a triangle.
Place the crêpe triangles, 3-layer side down, in a nonstick or lightly oiled baking pan.
Top the crêpes with the remaining cheese.
Bake in a preheated 400°F oven until the filling is hot and the crêpe edges are crisp, about 6 minutes, rotating the pan halfway through.
Transfer the baked crêpes to plates and serve.
Expert advice for the best results
For extra flavor, add a pinch of cumin or chili powder to the cheese filling.
Serve with salsa or sour cream.
Everything you need to know before you start
5 mins
Can be assembled ahead of time and baked just before serving.
Arrange crepes artfully on a plate, garnished with a sprinkle of chopped cilantro.
Serve warm with a side of salsa and sour cream.
Such as Sauvignon Blanc.
Discover the story behind this recipe
Fusion of Mexican and French culinary traditions.