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Southwest Sausage Crepes

Source of Recipe


TOH Cooking School Collection Fall 2003






List of Ingredients



• 1 pkg JIMMY DEAN roll pork sausage
  
• 1 cup shredded Monterey Jack Cheese
  
• 1 (8oz) pkg cream cheese
  
• 1 cup sour cream
  
• 1/2 cup sliced green onion
  
• 1 (4oz) can chopped green chilies
  
• 20 Crepe Shells
  
• TOPPING:
  
• 1/2 cup margarine
  
• 1 1/2 cups sour cream
  
• 1/2 cup Salsa
  






Instructions



1. In a large bowl combine the cooked sausage, cheese, cream cheese, sour cream, onions and chilies. Mix well.
   
   
2. Spread about 3 Tbls. of filling along the right side of each crepe shell.
   
   
3. Roll shell over filling to form a log.
   
   
4. Place filled crepes on a lightly greased baking sheet.
   
   
5. Bake @ 350 for 10 minutes or until heated through.
   
   
6. For topping, melt maragrine in a small sauce pan over low heat.
   
   
7. Stir in the sour cream and heat til warm.
   
   
8. Drizzle 2 Tbls. topping over the crepes and top with salsa.