Crepe Ice Cream Cones
INGREDIENTS:
1 tb Butter
1 lg Onion, coarsely chopped
1 Green bell pepper, coarsely
-chopped
1 Red bell pepper, coarsely
-chopped
1 bn Green onion, sliced
4 Cloves garlic, minced
2 cn (4-1/2 oz) chopped green
-chiles
1 1/2 c Whipping cream
4 oz Swiss cheese, 1 cup shredded
2 1/2 c Skinned and boned chicken
-breast halves cooked and
-shredded
2 ts Cajun seasoning
1/4 ts Salt
1/4 ts Pepper
1 tb Butter
1 lg Onion, coarsely chopped
1 Green bell pepper, coarsely
-chopped
1 Red bell pepper, coarsely
-chopped
1 bn Green onion, sliced
4 Cloves garlic, minced
2 cn (4-1/2 oz) chopped green
-chiles
1 1/2 c Whipping cream
4 oz Swiss cheese, 1 cup shredded
2 1/2 c Skinned and boned chicken
-breast halves cooked and
-shredded
2 ts Cajun seasoning
1/4 ts Salt
1/4 ts Pepper
Melt butter in a large skillet over medium heat; add chopped onion and next 4 ingredients, and cook, stirring constantly, 5 minutes or until tender. Stir in chiles and whipping cream; bring to a boil. Reduce heat, and simmer 15 minutes. Stir in cheese and remaining ingredients; cook 3 minutes. Yield 4 cups. Notes: Filling for Crepes Con Queso. For Cajun poultry seasoning blend, we used Chef Paul Prudhomme's Poultry Magic Per serving: 663 Calories; 46g Fat (62% calories from fat); 47g Protein; 16g Carbohydrate; 242mg Cholesterol; 625mg Sodium