Crêpe Quesadillas

Servings: 8 crêpe quesadillas

Ingredients:

11/3 cups (200 g) plain Cora crêpe mix

11/3 cups (325 ml) milk (or plant-based beverage)

½ red pepper

½ green pepper

½ white onion

1 green onion

2 tbsp. (30 ml) oil

4 thin chicken breast strips

Taco spices, to taste

1¼ cups (300 ml) grated cheddar

2 tbsp. (30 ml) fresh coriander, chopped

Sour cream for garnish, optional

Salsa sauce for garnish, optional

Preparation:

1. To prepare 8 crêpes, place the plain Cora crêpe mix and milk (or plant-based beverage) in a bowl and vigorously whisk together until the batter is smooth.
2. Lightly oil a non-stick pan and heat over medium high. Add ¼ cup (60 ml) of the batter to the centre of the

pan and rotate the pan to spread the batter uniformly over the surface

1. When the edge has coloured and easily lifts away, after about 1 minute, flip the crêpe over using a spatula and continue cooking for 30 seconds or until cooked. Remove the crêpe from the pan.
2. Cut the peppers and onion lengthwise into quarters and then into thin strips. Thinly slice the green onion. Set aside.
3. In a non-stick pan, heat the oil on medium. Add the chicken and cook for 5–6 minutes or until completely cooked.
4. Mix in the vegetables and taco spices to taste. Cook for an additional 2–3 minutes, stirring well.
5. Transfer the mixture to a bowl. Add the cheese and fresh coriander, and combine.
6. Lay a crêpe on a work surface. Using a fork, place some chicken mixture on one-half and fold the other half over it. Repeat for the remaining crêpes, dividing the chicken mixture evenly between crêpes.
7. Heat an ungreased non-stick pan on medium. Grill the stuffed crêpes for about 2 minutes on each side or until nicely crisp and golden.
8. Serve with the sour cream and salsa if desired.

Bon appétit!