Chili Relleno Crêpes

1. 1

   Drain 2 cans (4 oz. each) whole green chilies and lay an equal portion on a quarter section of each of 8 packaged crepes (9 in.). Mound 3 tablespoons shredded cheddar cheese (you'll need 2 cups, 1/2 lb. total) onto chilies on each crepe.

2. 2

   Fold crepes in half over filling, then in half again to make a triangle. Set triangles, 3-layer side down, slightly apart in 2 nonstick or lightly oiled 10- by 15-inch pans.

3. 3

   Top crepes with remaining cheese and bake in a 400u00b0 oven until filling is hot in the center and crepe edges are crisp, about 6 minutes; switch pan positions after 3 minutes. Transfer crepes to plates.

* Per serving · 4 servings · Values may vary.

No additional tips available.