Crepes Farcies a La Mexicaine

• 12 crepes
• 2 boneless skinless chicken breasts
• 7 ounces queso fresco, drained
• 1 onion, medium
• 1 garlic clove (or more if you like)
• 1 red bell pepper, peeled and seeded
• 1 small chili pepper (seeded unless you prefer the extra heat)
• 1 cup corn kernel
• 1 tablespoon cilantro, chopped
• 2 tablespoons olive oil
• 1 ounce butter
• salt and pepper

1. Trim the chicken of any sinew or fat and cut it into strips.
2. Chop the garlic and peppers and onion.
3. Preheat the oven to 350F.
4. Saute the chicken over medium high heat in 2 tablespoons of oil for about three minutes.
5. Season with salt and pepper.
6. Add the onion, garlic and peppers and saute for another two minutes.
7. Place into a bowl with the corn, cilantro and crumbled cheese and combine.
8. Fill and roll the crepes, and place in a buttered baking dish.
9. Bake for ten minutes and then serve while hot.

crepes, chicken breasts, queso fresco, onion, garlic, red bell pepper, chili pepper, corn kernel, cilantro, olive oil, butter, salt

Taken from www.food.com/recipe/cr-pes-farcies-la-mexicaine-157469 (may not work)