So, I am kind of excited about these.
First of all, you all know how much I love crepes.
I have perfected the art of making crepes and am trying to use them in every way possible way.
And trust me, I am just getting started.
I have another crepe recipe coming at you guys soonish. It’s a good one!
Alright so here is the deal, it’s Monday and we are probably all tired and wishing it was Friday.
I hear you. All weekend we had the previous owners of the house we live in moving all their stuff out. It’s a long story, too long for a Monday.
So let’s just talk crepechiladas.
I love that word.
Crepechiladas. It just sounds awesome!
In full disclosure my inspiration for these came from Smitten Kitchen. When Deb posted these Charred Corn Crepes I kind of freaked out. I mean charred corn crepes? Heck yes!
Then after about ten full minute of thinking about the crepes it hit me.
I had to turn the crepes into crepechiladas. Honestly, the word just popped into my head and I got so excited. Too excited. I am such a nerd.
So I adapted my favorite crêpe recipe, that I just cannot part ways with, and basically just added some corn. The crepes alone are just amazing.
You will be so happy to have a few leftover because seriously, you’ll be eating them straight from the pan. They are that good. Just add some butter or cotija cheese and your golden. My mom could eat just that for breakfast lunch and dinner and be so happy.
So next was the filling.
Oh the filling. Yeah, that’s pretty darn good too… and easy. Just throw everything in a food processor and blitz away till creamy. Creamy, spicy perfection.
This meal is kind of the perfect end of summer meal.
It’s warm, comforting, creamy and cheesy, but still light, fresh and summery. The corn adds a nice summery touch and the hatch chili enchilada sauce is kind of perfect for this time of year. I would have added a fresh hatch chile, but of course, my lame grocery store was all out.
That was a bummer.
So if you have tons of fresh hatch chilies throw one in!!
Since it is Monday and since Mondays tend to be, well… difficult to get through, I really think you need to go and make these. The hardest part is the crepes and after the fist two flips you’ll get the hang of it.
And it’s so worth it.
CREPECHILADAS people. Get excited. They are crazy good!
Creamy Avocado + Hatch Chile Chicken Charrd Corn Crepechiladas
Charred Corn Crepes:
- 1 cup whole wheat pastry flour or all-purpose flour
- 3/4 cup milk I used 2%
- 1/2 cup water
- 2 eggs
- 2 ears corn husk removed
- 1/4 teaspoon salt and pepper
- 1/2 onion finely diced
- 2 cloves garlic minced or grated
- 2 jalapenos seeded and chopped
- 1 can hatch chile enchilada sauce 14.5 onuce
- 1 avocado peeled and pitted, plus more for serving
- 1 cup fresh cilantro leaves plus more for garnish
- 1 tablespoon adobo sauce from the can of chipotle chiles in adobo
- 2 teaspoon chili powder
- 1 teaspoon cumin
- salt and pepper
- 4 boneless chicken breasts cooked and shredded
- 1 cup shredded pepper jack cheese
- 1 cup shredded sharp cheddar cheese
- 1/2 cup crumbled queso fresco
- grape tomatoes for serving
To make the charred corn crepes. To char your corn place the ears of corn directly on separate gas stovetop burners or if you do not have a gas stove top char the corn under the broiler. Char the corn for about 1 minute "per side". The corn in going to pop and crackle, trust me it is going to to be loud. Once the corn is lightly charred all over, remove from the burner (or broiler) and set aside to cool.
In the bowl of a food processor or blender. Add the flour, milk, water, eggs and a pinch if salt and pepper. Now go and scrape the kernels off both ears of corn using a sharp knife. Add half of the kernels to the food processor and reserve the remaining kernels for the enchilada filling. Process until almost completely smooth, about 2 to 3 minutes. Place the crepe batter in the refrigerator for about 30 minutes. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours. I made the filling for the crepechiladas during this time.
Heat a 12 inch non-stick pan. Add butter or cooking spray (I like to use cooking spray) to coat. Pour 1/3 cup of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. Makes about 12 crepes.
To make the crepechiladas, heat a medium size skillet over medium heat. Add 1 tablespoon olive oil and the onion and sauté about five minutes or until soft. Add the jalapeño and garlic and sauté another 5 to 10 minutes or until they are soft and caramelized.
Meanwhile add the hatch chili enchilada sauce and avocado to the bowl of a food processor and process until smooth. Add the cilantro, adobo sauce, chili powder, cumin and a pinch of salt and pepper. Process again until the cilantro is throughly chopped. Once the onions, jalapeños and garlic are done add them to the food processor and process 30 seconds or until everything is evenly distributed.
Add the chicken to a large bowl and pour about 1/3 of the sauce into the bowl. Add the remaining charred corn from earlier, half the pepper jack cheese and half the cheddar cheese. Mix to combine.
Grease a 9x13 inch baking dish and then spread about 1/3 of the hatch chili enchilada sauce in bottom of the dish.
Preheat the oven to 375 degrees F.
Working with one crepe at a time spoon about 1/4 cup filling onto 1/3 of the crepe and then roll the crepe up and place seam side down in the baking dish. Repeat with the remaining crepes until all the filling has been used. I made 9 crepechiladas.
Spoon the remaining hatch chile sauce over the middle of the crepes and then top with the remaining cheese. Cover the dish with foil and bake for 15-20 minutes, then remove the foil and bake 10 more minutes.
Serve with fresh slices of avocado, cilantro and chopped tomatoes.
Plus, they make Monday a lot more fun. And that makes everyone happy!