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Southwest Sausage Crepes




Source of Recipe


Jimmy Dean


List of Ingredients





1 pkg. Regular Flavor Jimmy Dean Pork Sausage, cooked, crumbled and drained
1 cup shredded Monterey Jack cheese
1 pkg. (8 oz.) cream cheese
1 cup sour cream
1/2 cup green onions, chopped
1 can (4.5 oz.) chopped green chiles
2 pkgs. (10 count each) Crepe Shells

Topping:
1-1/2 cups sour cream
8 oz. butter
1/2 cup salsa
-or-
1/2 cup finely chopped tomatoes and
1/4 cup chopped cilantro


Preheat oven to 350 F. In large mixing bowl, combine cooked sausage, shredded cheese, cream cheese, onions and chilies; mix well. Spread about 3 tablespoons of filling along the right side of each shell; roll shell over filling to form a log. (To make triangle-shaped crepes, spread filling over one quadrant of each crepe; fold in half, then fold in half again). Place filled crepes on a lightly greased cookie sheet and bake 12-15 minutes, until heated through. Topping: melt butter in a small saucepan over low heat; stir in sour cream and heat until warm. Drizzle 1 tablespoon over each baked crepe and top with your favorite salsa or chopped tomatoes and cilantro.

Note: crepes may be filled and frozen for later use; bake frozen crepes for 25-30 minutes.

Makes 6 servings






Recipe