*  Exported from  MasterCook Mac  *

             Crepes Stuffed With Poblano Chiles And Spinach

Recipe By     : Jennifer Trainer Thompson
Serving Size  : 0    Preparation Time :0:00
Categories    : Vegetarian

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                       Crepes:
  1      c             Polenta or
                       - finely ground corn meal
    1/4  ts            Kosher salt or sea salt
    1/8  ts            Ground cayenne pepper
  4                    Eggs
  1      c             Water
                       Filling:
  3                    Fresh green poblano chiles --
                       - cored and seeded
  3      ts            Chile oil
  1 1/2  ts            Water
  3      c             Fresh spinach --
                       - packed, washed, and dried
    3/4  c             Ricotta cheese
    3/4  c             Monterey jack cheese -- grated
  2                    Eggs
    1/8  ts            Salt
  1      ts            Crushed red pepper flakes --
                       - or to taste
                       Black pepper -- freshly ground
                       Topping:
  1 1/2  c             Monterey jack cheese -- grated
                       Cholula Hot Sauce or other
                       - Mexican or Louisiana-style
                       - hot sauce, such as Bufalo
                       - or Tabasco

Combine the polenta, salt, and cayenne in a medium-size bowl. In a
separate bowl, beat the eggs with the water until well blended. Make
a well in the center of the dry ingredients and add the egg mixture
slowly, beating constantly with a fork or whisk to avoid lumps. The
mixture will be thin.

Lightly grease a large skillet for the first batch of crepes only;
after that the surface will be well primed. Warm the skillet over
medium-low heat, then pour a little more than 2 tb batter into the
skillet for each crepe. Smooth the crepe batter with the back of a
spoon to form circles 5" in diameter. Cook on one side only just
until top of the crepe is set. Transfer cooked side down to cool on a
sheet of waxed paper, and repeat, until all the batter has been used.
You should end up with 16 to 20 crepes, which can cool while you make
the filling.

Quarter the poblanos and place in a food processor along with the
chile oil and water. Blend until peppers are finely chopped. Add the
spinach and process again until the mixture is well blended. Turn the
vegetable mixture out into a medium-size bowl and add the cheeses,
eggs, and seasonings. Mix well, adjusting salt and pepper to taste.

Preheat oven to 350°F. Spread approximately 2 to 3 tb vegetable
mixture along the center of each crepe. Roll up the crepe and place
seam side down in a lightly greased 9x13" ceramic baking dish. Nestle
the crepes closely together in one layer Top with the 1-1/2 cups
Monterey jack cheese. Sprinkle generously (but do not soak) with hot
sauce. Bake for 25 minutes. Serve with hot sauce on the side.

The crepes are easy to make; the entire dish can be assembled in
about 40 minutes.

Recipe FROM: Jump Up and Kiss Me, Spicy Vegetarian Cooking

MC formatted by Brenda Adams <[email protected]>

Yield: 4 Servings


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