Crêpe Filling

Ingredients

• 1 tablespoon butter 
• 2 teaspoons cajun poultry seasoning blend 
• 9 ounce chiles green chopped canned
• 4 cloves garlic minced
• 1  bell pepper green coarsely chopped
• 1 bunch green onions sliced
• 1 large onion coarsely chopped
• 0.3 teaspoon pepper 
• 1  bell pepper red coarsely chopped
• 0.3 teaspoon salt 
• 2.5 cups meat from a rotisserie chicken shredded cooked
• 4 ounces swiss cheese shredded
• 1.5 cups whipping cream 

Equipment

• frying pan

Directions

1. Melt butter in a large skillet over medium heat; add large chopped onion and next 4 ingredients, and cook, stirring constantly, 5 minutes or until tender.
2. Stir in chiles and whipping cream; bring to a boil. Reduce heat, and simmer 15 minutes.
3. Stir in cheese and next 4 ingredients; cook 3 minutes.
4. Note: For Cajun poultry seasoning blend, we used Chef Paul Prudhomme's Poultry Magic.