Crêpes du Jour with Monterey Jack

Name: Crêpes du Jour with Monterey Jack
Yield: 4 - 6 servings
Ingredients: 1 tbsp (15 mL) butter; 1 onion chopped; 2 cloves garlic minced; 1 lb (450 g) chicken breasts or chicken thighs cut into strips; 1 1/4 cups (310 mL) tomato sauce no salt added; 1/2 cup (125 mL) salsa; 1/3 cup (80 mL) 18 % cream or 35 % cream (for cooking); Salt and freshly ground pepper to taste; 1 bunch of asparagus trimmed; 8 large (7-inch/18 cm) crepes homemade or stored-bought; 6 oz (180 g) Canadian Monterey Jack shredded; 1/4 cup (60 mL) fresh coriander coarsely chopped

Our dietitians' favourite

Here's a recipe for succulent crepes, stuffed with chicken and asparagus, and covered in a creamy rosé salsa sauce. Once prepared, the crepes are sprinkled with a generous quantity of Monterey Jack or your favourite cheese. To brighten up your weekday dinners, these crepes are sure to do the trick!

Prep: 30 min
Cooking: 25 min

Yields 4 - 6 servings

This video presents a recipe for succulent crepes, stuffed with chicken and asparagus, and covered in a creamy rosé salsa sauce. Once prepared, the crepes are sprinkled with a generous quantity of Monterey Jack or your favourite cheese. To brighten up your weekday dinners, these crepes are sure to do the trick!

Ingredients

1 tbsp (15 mL) butter
1 onion chopped
2 cloves garlic minced
1 lb (450 g) chicken breasts or chicken thighs cut into strips
1 1/4 cups (310 mL) tomato sauce no salt added
1/2 cup (125 mL) salsa
1/3 cup (80 mL) 18 % cream or 35 % cream (for cooking)
Salt and freshly ground pepper to taste
1 bunch of asparagus trimmed
8 large (7-inch/18 cm) crepes homemade or stored-bought
6 oz (180 g) Canadian Monterey Jack shredded
1/4 cup (60 mL) fresh coriander coarsely chopped

READY FOR REWARDS?

Preparation

Preheat oven to 425 °F (220 °C).

In a deep skillet, melt butter on medium heat and sauté onion and garlic for 2 minutes. Add chicken strips and cook 4,5 min. Add tomato sauce, salsa and cream. Season to taste with salt and pepper. Bring to a boil and let simmer for 7–10 minutes.

Meanwhile, cook asparagus in salted boiling water for 2 minutes. Drain.

Spread crepes out on work surface, then divide chicken and asparagus among crepes. Roll up crepes and place in a lasagna dish. Pour the sauce over crepes and sprinkle with Monterey Jack. Brown in the oven, then garnish with fresh coriander and serve.