Santa Fe Crepes – The Walkers Lunch series

Check out Santa Fe Crepes Stuffed with chicken, cheese, corn and black beans. Yum!

Walkers Lunch -Santa Fe Crepes

My daughter Jessica and I started a weekly ritual of taking long walks to get some exercise, and to spend some quality time “doing life together.”  Afterwards, I throw together a satisfying lunch that leans toward the healthy side.  The best word to describe today’s experience is beautiful! It was a beautiful sunny November morning, with my beautiful daughter, along the Mississippi river, were pockets of autumn splendor still linger. Of course, there were also the Santa Fe Crepes we had for lunch which looked (and tasted) pretty awesome to these hungry girls…

Santa Fe Crepes

Santa Fe Crepes are bursting with a chicken, cheese, black bean, corn and salsa filling and topped with guacamole, salsa and sour cream.

5 from 1 vote

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Course: Main Course

Cuisine: Mexican

Keyword: Avocado Salsa, black beans, cheese, Chicken, corn, crepes, guacamole, sour cream

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 4

Author: Adapted from Magic Pan recipe

Ingredients

• 8-10 ounces of chicken breast
• olive oil
• 1/2 teaspoon kosher salt
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon black pepper
• 1/3 cup chopped red pepper
• 1/2 cup black beans drained
• 1/2 cup frozen corn thawed and drained
• 1/3 cup salsa + additional for topping
• 1 cup shredded pepper jack cheese
• 4 crepes see recipe provided for Savory Crepe with Eggs and Asparagus Hash post
• Sour Cream
• Guacamole

Instructions

• Preheat oven to 350 degrees.
• Slice or chop chicken and sauté in olive oil with salt, chili power, cumin and black pepper, until cooked through. Remove from pan and keep warm.
• In same pan, sauté red pepper for 3-4 minutes then add black beans and corn and sauté a few more minutes. Add chicken and 1/3 cup salsa, mixing to coat, continuing to sauté until all ingredients are warm (another few minutes.)
• Line 2 baking sheets with parchment paper and lay 2 crepes on each baking sheet. Divide chicken/vegetable mixture between 4 crepes, making sure to cover only 1/2 of the crepe.
• Divide cheese between crepes, sprinkling it over chicken/vegetable mixture. Fold crepe in half, pressing it down slightly (it should look like a folded omelet.)
• Bake crepes for 7-8 minutes, or until cheese is melted.
• After plating crepes, top with additional salsa, sour cream and guacamole. Enjoy!

Notes

Adapted from Magic Pan recipe.

Note – recipe preparation and cook time assumes that crepes have already been made in advance.

If you are using leftover frozen crepes, be sure to first thaw them overnight in the fridge and then let them stand at room temperature for 30-45 minutes before using. They will be much easier to separate and handle!

Nutrition

Serving: 4g