Cheesy Chorizo Crepes

• 1/2 lb. (8 oz.) Mexican chorizo, cooked, drained and cooled
• 1 cup KRAFT Mexican Style Finely Shredded Cheddar Jack Cheese
• 1-1/4 cups flour
• 3 eggs
• 2/3 cup milk
• 1 tsp. ground cumin
• 1/2 tsp. salt
• 1 small onion, finely chopped King Sooper's 1 lb For $0.99 thru 02/09
• 2 cloves garlic, finely chopped
• 2 Tbsp. olive oil
• 1 can (15 oz.) diced tomatoes, undrained King Sooper's 1 lb For $0.99 thru 02/09
• 2 jalapeno peppers, seeded, chopped
• 1 tsp. dried thyme leaves
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1 Tbsp. butter, divided
• 1/4 cup chopped cilantro

1. Mix chorizo and cheese; set aside.
2. Mix flour, eggs, milk, 2/3 cup water, cumin and salt with wire whisk until well blended.
3. Let stand 30 minutes.
4. Cook and stir onion and garlic in hot oil in medium skillet until tender.
5. Add tomatoes, peppers and thyme; cook 10 minutes, stirring occasionally.
6. Add sour cream; mix well.
7. Keep warm.
8. Melt 1 tsp.
9. of butter in medium heavy skillet on medium-high heat.
10. Pour about 1/3 cup of the batter into skillet; tilt skillet to evenly coat bottom with batter.
11. Cook 1 minute; turn crepe over with spatula.
12. Cook an additional 1 minute.
13. Place crepe on plate; cover to keep warm.
14. Repeat with remaining batter to make 8 crepes, adding remaining butter as necessary to prevent sticking.
15. Preheat oven to 350F.
16. Pour half of the onion mixture into 13x9-inch baking pan.
17. Place crepes on cutting board.
18. Spoon about 1/4 cup of the chorizo mixture onto bottom section of each crepe; roll up.
19. Place, seam sides down, in prepared pan.
20. Cover with remaining onion mixture; sprinkle with cilantro.
21. Bake 10 minutes.

chorizo, cheese, flour, eggs, milk, ground cumin, salt, onion, garlic, olive oil, tomatoes, peppers, thyme, s, butter, cilantro

Taken from www.kraftrecipes.com/recipes/cheesy-chorizo-crepes-74512.aspx (may not work)