Cajun Chicken Crepes

• 3 -5 jalapeno peppers, chopped small
• 1 yellow bell pepper, chopped small
• 1 green bell pepper, chopped small
• 1 red bell pepper, chopped small
• 1 -2 habanero pepper, chopped VERY small (Optional not for the faint of heart!)
• 3/4 cup cooking oil
• 1/2 teaspoon crushed red pepper flakes
• 1 cup white flour
• 3 cups chicken stock
• 1 pint heavy cream
• 1 cup sour cream
• 2 1/2 cups shredded cheddar cheese (in any combination) or 2 1/2 cups monterey jack cheese (in any combination)
• 1 teaspoon salt
• 3 medium chicken breasts, cut into cubes
• 3 -4 cups prepared rice (I like to use chicken stock instead of water)
• 8 -10 prepared crepes (recipe below)

1. Begin by heating cooking oil in a large pot until water pops when sprinkled into it.
2. Add chopped peppers and crushed red pepper and cook 2-4 minutes until peppers are slightly tender.
3. Whisk in flour, adding slowly to insure prevention of lumps. Mixture should be very very thick at this point.
4. Slowly add chicken stock, whisking continuously to prevent lumps, until mixture is about the consistency of gravy, you may have some stock left over (I often use the remainder to replace the water when cooking the rice).
5. Add the heavy cream, sour cream, and cheeses and stir until smooth.
6. Allow to simmer 15-20 minutes while preparing the rice and crepes.
7. Saute the chicken with a bit of salt and pepper.
8. Once the rice and crepes are prepared, and the sauce has had time to simmer, season to taste with salt (makes a BIG difference in the level of spiciness of the peppers).
9. Serve by laying a bed of rice down the center of a crepe and sprinkling some chicken over the top, then roll up the crepe and drench in the sauce.

peppers, yellow bell pepper, green bell pepper, red bell pepper, pepper, cooking oil, red pepper, white flour, chicken stock, heavy cream, sour cream, cheddar cheese, salt, chicken breasts

Taken from www.food.com/recipe/cajun-chicken-crepes-326837 (may not work)