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Categories:
butter flour chilli powder milk Cheddar cheese vegetable chicken corn kernels chives frozen spinach mixed greens
Viewed: 170 - Published at: 6 years agoIngredients
- 2 tbsp butter
- 2 tbsp flour
- 1/2 tsp chilli powder (optional)
- 1/4 cup milk
- 3 oz mild Cheddar cheese, grated
- 1 tbsp vegetable or olive oil
- 1 lb cooked chicken, shredded
- 4 oz frozen corn kernels, thawed
- 2 tbsp chives, chopped
- 10 oz frozen spinach, thawed, well drained
- 4 None prepared crepes, thawed if frozen
- None None mixed greens, to serve
Method
- Preheat oven to 400°F. Grease a small ovenproof dish. For the cheese sauce, melt the butter in a large saucepan over medium heat until foaming. Stir in the flour and chili powder, if using, and cook for 1 min or until the mixture begins to come away from sides of the pan. Gradually add the milk, whisking constantly, until combined. Cook, stirring, for 3-5 mins or until the mixture thickens. Stir in half the cheese.
- For the filling, heat the oil in a large frying pan over medium-high heat. Add the chicken, corn, chives and spinach and stir together. Stir in the cheese sauce and heat through. Remove from the heat.
- To assemble, divide the filling equally between the crepes. Fold into triangles and transfer to the prepared dish. Sprinkle with the remaining cheese and bake for 10-15 mins, until the cheese melts. Serve with the mixed greens.
