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MICHAEL SYMON Spicy Sausage Corn Chip Crepes

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A savory crepe is a delicious dish for the holiday season!

MICHAEL SYMON Spicy Sausage Corn Chip Crepes

2 tablespoons olive oil
1 pound fresh chorizo (removed from casing)
1 red bell pepper (chopped)
2 jalapenos (chopped)
8 ounces cheddar cheese (shredded)
1 cup sour cream (to serve)
salt (to taste)
2-3 tablespoons butter
1/2 cup curly corn chips (finely ground in a blender or food processor, plus more to garnish)
1/2 cup all-purpose flour
1 1/4 cups milk
2 eggs (beaten)
1/2 cup scallions (thinly sliced)
1/4 cup cilantro (chopped, plus more to garnish)
salt (to taste)

Place a large skillet or saute pan over medium-high heat. Add the olive oil and chorizo. Cook, breaking up with a wooden spoon or potato masher, until well browned, about 8 minutes. Add the peppers and continue cooking for a few more minutes. Season to taste with salt. Remove from heat. Add the cheddar cheese and stir to combine and melt.
For the Corn Chip Crepes: In a large bowl, add the ground corn chips, flour, milk, eggs, scallions, cilantro and a pinch of salt. Whisk to a smooth consistency. (Add more milk if necessary).
Meanwhile, place a 6-inch nonstick pan over medium heat. Add some butter. To the melted butter, add just enough crepe batter to coat the bottom of the pan. Swirl the pan around in a circular motion to coat the pan in an even layer. Once golden, flip the crepe and cook for one more minute. Remove crepe to a plate. Continue making crepes with the remaining batter.
On a clean work surface, lay a crepe out flat. Spoon a few tablespoons of spicy sausage filling down the center of the crepe. Roll up like a cigar. Serve with a dollop of sour cream, some cilantro and a few crushed corn chips on top.

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