Chicken Crepes in Poblano Sauce

Chicken Crepes in Poblano Sauce Recipe

These chicken crepes in poblano sauce combine the smoothness of a Mexican classic with the delicacy of a soft and light crepe. Perfect for those looking for a comforting, tasty food with that traditional touch of poblano chili and cream. This recipe is ideal to enjoy at any time of the day, whether at a family meal or a special dinner.

• Flour: Essential base for the texture of the crepes, provides structure and lightness.
• Egg: Provides moisture and helps bind the ingredients in the crepe batter.
• Milk: Hydrates the flour and softens the batter, resulting in thin and flexible crepes.
• Spring: Used to flavor and fry in a balanced way, it is a common option in Mexican home cooking.
• Poblano chili: The star of the sauce, it provides flavor and a slight moderate spiciness that enriches the recipe.
• Cream: Fundamental for the creamy texture and flavor that softens the chili.
• Shredded chicken: Source of protein and base of the filling, in this recipe it is combined with chili for an authentic flavor.

Preparation time

Knowing the recipe times helps organize the kitchen for optimal results.

• Preparation: 20 minutes
• Cooking: 15 minutes
• Total: 35 minutes
• Servings: 4
• Difficulty: Easy

Ingredients

For the crepes

• 1 cup of flour
• 2 eggs
• 1 cup of milk
• 2 tablespoons of melted Primavera
• 1 tablespoon of Primavera for frying
• Salt to taste

For the poblano sauce and filling

• 2 poblano chilies
• 2 tablespoons of Primavera
• 1/4 sliced onion
• 1 clove of sliced garlic
• 2 cups of cream
• 1/2 cup of chicken broth
• 2 sprigs of epazote
• 2 cups shredded chicken
• 2 tablespoons sour cream for garnish

If you don't have access to fresh poblano peppers, you can use canned sliced peppers from brands like La Costeña o La Villita, just remember to adjust the amount according to the spice level.

Utensils we will use

• Non-stick pan (for the crepes and sauce)
• Mixing bowl
• Spoon or spatula
• Knife and cutting board
• Blender (you can use a molcajete if you don't have a blender)
• Ladle for serving the crepe mixture
• Baking dish to heat the final dish

Preparation

1. Preparing the crepe batter

1. Mix the dry and wet ingredients. In a large bowl, combine 1 cup of flour with 2 eggs. Add 1 cup of milk gradually to avoid lumps and obtain a homogeneous mixture.
2. Incorporate melted Primavera and salt. Add 2 tablespoons of melted Primavera to provide flavor and healthy fat, along with a pinch of salt. Mix only as much as necessary to integrate the ingredients.

2. Cooking the crepes

1. Heat the pan and grease it. Use 1 tablespoon of Primavera for frying, spreading it well with a brush or an absorbent paper to avoid excess.
2. Pour and spread the mixture. With a small ladle, pour the mixture and turn the pan in circles to evenly cover the surface with a thin layer.
3. Observe the edges. Cook over medium heat until the edges of the crepe slightly detach; with the help of a toothpick or spatula, flip the crepe and brown the other side for a few seconds.
4. Repeat the process. Continue until the mixture is finished, then set aside the crepes on a platter covered with a clean cloth to keep them soft.

3. Preparing the poblano sauce

1. Roast and prepare the poblano chili. Roast the poblano chilies directly over the flame or griddle until the skin is burnt. Place them in a plastic bag or closed container to sweat and facilitate peeling, then remove the skin, seeds, and stem.
2. Sauté onion, garlic, and chili. In a pan with 2 tablespoons of Primavera, sauté the sliced onion and garlic until translucent and fragrant, add the chopped poblano chilies and cook for 5 minutes over medium heat.
3. Add cream and epazote. Incorporate 2 cups of cream, 1/2 cup of chicken broth, and the epazote sprigs, cooking for 5 minutes for the flavors to integrate.
4. Blend and strain the sauce. Take the mixture to the blender and process until a homogeneous sauce is obtained, then strain to remove solid remains and obtain a smooth texture.
5. Cook the final sauce and adjust seasoning. Return the sauce to the pan and cook for 5 additional minutes. Adjust salt and pepper to taste.

4. Filling and assembling the crepes

1. Fill with chicken. Place a portion of shredded chicken inside each crepe and close them by folding them in half or forming triangles, as you prefer.
2. Serve with poblano sauce. Place the filled crepes in a baking dish and pour the sauce over them so they are well covered.
3. Garnish with sour cream. Add 2 tablespoons of sour cream on top for a creamy and fresh contrast.

To finish and serve

Before serving, remove the epazote sprigs. Serve the crepes hot so that the texture and flavor are at their best. You can accompany them with white rice or a fresh salad for a complete meal. This recipe is complemented very well with a touch of crumbled fresh cheese or some black olives for a deeper flavor.

I want to share these tips with you

• Sauce balance: If the sauce is too thick, add a little more chicken broth to thin it.
• Crepe texture: Make sure to move the pan quickly when pouring the mixture so they are thin and don't break.
• Avoid lumps: Mix flour with eggs and milk little by little for a smooth and homogeneous batter.
• Control the roasting of the chili: Do not over-roast the poblano chili to avoid a bitter and unpleasant taste.
• Vary the filling: You can add Oaxaca or panela cheese for a creamy and different texture.
• Heat the sauce before serving: To enhance flavors, serve the sauce hot but without boiling it to prevent the cream from separating.
• Store crepes: If you have leftovers, cover them with plastic wrap to prevent them from drying out before refrigerating them.

Nutritional Information per serving

• Calories: 350 kcal
• Proteins: 25 g
• Fats: 18 g
• Carbohydrates: 22 g
• Fiber: 2 g

These values are approximate and may vary depending on the ingredients used and the portions served.

5 keys to make it perfect

• Tips for the crepes: Use room temperature milk to avoid lumps and aid in mixing.
• Tips for the sauce: Roast the poblano chili well to give it a smoky flavor and carefully remove the skin.
• Tips for cooking: Cook the crepes over medium heat to prevent them from burning and remaining raw inside.
• Tips for the filling: The chicken should be well shredded and cooked for a better texture inside the crepe.
• Tips for assembly: Bathe generously with sauce to ensure juiciness and flavor in every bite.

When is it ideal to enjoy it?

This dish is a wonderful option to share at family gatherings or with friends, especially on cool days where the creaminess of the poblano sauce is comforting. It also works as a light and tasty dinner or for a special brunch. Its versatility makes it an excellent choice to celebrate Mexican traditions and enjoy anytime you crave a dish with personality and authentic flavor.

Comparison table with similar recipes

Share your experience

I invite you to comment on how this recipe for chicken crepes in poblano sauce turned out for you, if you enjoyed the balance of flavors and what variations you tried. Cooking is for experimenting and sharing, so don't hesitate to leave your tricks or recommendations so that others can enjoy a personalized version of this delicious dish.

Culinary glossary of terms used

• Tatemar: Lightly roast the chili directly over the fire to burn the skin and give it a smoky flavor.
• To julienne: Cut into thin strips, like garlic and onion.
• Shred: Separate the meat into fibers or threads, like cooked chicken.
• Sautéing: Cook food in a little oil over medium heat so that they release flavor without browning too much.
• Chicken broth: Seasoned liquid resulting from cooking chicken and vegetables, used for more intense flavors.

Chicken Crepes in Poblano Sauce

Chicken Crepes in Poblano Sauce: step-by-step recipe baked to perfection with perfect texture. Ideal for sharing. Serve immediately and adjust spiciness and salt to your taste.

Type: Recipe

Cuisine: Mexican

Keywords: crepes, chicken, sauce, poblano, Mexican, desserts, recipe, easy, homemade

Recipe Yield: 4 servings

Calories: 250 kcal

Preparation Time: PT25M

Cooking Time: PT25M

Total Time: PT50M

Recipe Ingredients:

• 1 cup of wheat flour
• 1 cup of milk
• 2 eggs
• 2 tablespoons melted butter
• A pinch of salt
• 2 cooked and shredded chicken breasts
• 2 poblano chilies roasted, peeled, deseeded, and cut into strips
• 1 finely chopped onion
• 2 cloves garlic, minced
• 1 cup cooked corn
• 1 cup fresh cream (from La Morena)
• 1 cup shredded Oaxaca cheese (from Sierra Madre or Chata)
• Salt and pepper to taste
• Olive oil for sautéing
• 2 roasted, peeled, and deseeded poblano peppers
• 1 cup fresh cream
• Salt to taste

Recipe Instructions:

Preparation: :

Preparation: 25 minutes

Cooking: :

Cooking: 25 minutes

Total: :

Total: 50 minutes

Servings: :

Servings: 4-6 units

Difficulty: :

Difficulty: Easy

Mix the dough: :

Mix the batter: In a bowl, combine the flour, milk, eggs, melted butter, and salt until a homogeneous mixture is obtained. Let the batter rest for 15 minutes so that the flour hydrates well.

Heat the pan: :

Heat the pan: Use a non-stick pan over medium heat. Pour approximately half a cup of batter and spread it evenly to form a thin crêpe. Cook until the edges lift and the surface is golden. Flip and cook on both sides. Repeat with all the mixture.

Sauté the ingredients: :

Sauté the ingredients: In a pan with olive oil, sauté the onion and garlic until transparent and fragrant. Add the poblano chile strips and cook for 2-3 minutes.

Incorporate the chicken and corn: :

Integrate the chicken and corn: Incorporate the shredded chicken and cooked corn, mixing well. Cook a few more minutes allowing the flavors to integrate.

Add the cream and cheese: :

Add the cream and cheese: Add the fresh cream and grated cheese. Cook over medium heat until the cheese melts and the mixture is creamy. Season with salt and pepper to taste.

Blend the chiles: :

Blend the chilies: Place the roasted and peeled poblano chilies in a blender with the cream. Process until a smooth sauce is obtained. Adjust salt if necessary.

Use quality ingredients: :

Use quality ingredients: The final flavor largely depends on the good quality of the chicken, poblano peppers, and the cheeses you use.

Dough consistency: :

Dough consistency: The batter should be liquid but not excessively so. If it's too thick, the crêpe will be thick and tough; if it's too liquid, it will be difficult to cook evenly.

Baking precision: :

Precision in baking: Bake only until the crepes have a golden hue and the cheese is melted, avoiding them from drying out.

Filling preparation: :

Filling preparation: Make sure the chicken is well cooked and finely shredded to facilitate rolling and integration into the crepes.

Presentation: :

Presentation: Serve in bowls with a generous portion of sauce and a touch of fresh cream, achieving a visual and flavor contrast.

Do not overfill the crepes: :

Don't overfill the crepes: Place a moderate amount of filling to prevent them from breaking when rolling.

Heat control: :

Fire control: Cook the crepes over medium-low heat so that the edges don't burn and the batter remains thin and even.

Baking precision::

Precision in baking: Monitor the baking time so that the crepes cook without drying out or remaining raw in the center.

Editor's Rating:
4.2