1 - 5 of 5 for mexican crepes

Preparation time: 35 ... 2. Prepare the crepes. Divide meat ... to roll if made ahead of time and refrigerated for about 2 hours. Freeze leftover crepes.

Fry meat with onions and garlic; drain. Place equal amounts in each tortilla along with cheese; roll up. Mix soup and chilies to make a sauce. Pour ...

Combine all ingredients and mix well. Set aside. Lay flour tortillas out and fill with chicken, olives, onion and cheese. Put a tablespoon of ...

Make crepes. Stir together ... Pour about 1/4 cup batter onto hot greased crepe pan. Cook 1 side until brown, turn and brown other side. Remove and cool.

Make cheese sauce out of these ingredients. 12 slices baked ham 12 oz. Monterey Jack 2 cans chopped green chilies 24 toothpicks On top of each ...

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