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Crepas De Pollo

A Mexican chicken filling served in herbed crepes.

From the Recipes Wiki (Fandom) · 27 ingredients
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Why it works: Rice and chicken are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 4,769 recipes. Both carry (e,e)-2,4-decadienal, which smells fatty, deep fried. The science ↓

Crepas De Pollo

Oven350°F
Time1 hour

Ingredients

Directions

Make the crepe batter

  1. Combine milk, eggs, flour, salt, and melted butter in a blender or food processor. Blend until smooth.

  2. Stir in the herbs, chilies, and rice. Let rest ½ hour.

  3. Test batter thickness; thin with additional milk if necessary.

Cook the crepes

  1. Heat an 8‑inch skillet and brush with vegetable oil.

  2. Pour ¼ cup of batter into the pan. Tilt pan so batter covers bottom.

  3. Cook until golden brown on underside.

  4. Loosen the edge, turn, and cook until lightly brown on other side.

  5. Remove from pan and cool on a wire rack; stack crepes with wax paper between each.

Make the chicken filling

  1. Cook onion, green pepper, and garlic in 2 tablespoons oil until tender but not browned.

  2. Remove vegetables from the pan.

  3. Add the remaining 2 tablespoons oil and chicken to the pan and sauté 5–10 minutes.

  4. Return the vegetables to the pan.

  5. Add chili powder, oregano, cumin, red pepper flakes, and salt; stir to coat chicken.

  6. Add chicken broth, tomato paste, and salt; stir to blend.

  7. Bring to a boil, reduce heat, cover, and simmer for 1 hour.

Assemble and bake

  1. Spoon 2 tablespoons rice and 2 tablespoons chicken mixture onto the center of each crepe.

  2. Fold the crepe over the filling and place seam side down in a greased shallow baking dish.

  3. Repeat with remaining crepes.

  4. Cover the dish with foil.

  5. Bake 15–20 minutes at 350°F until heated through.

  6. Top each crepe with a dollop of sour cream and diced avocado before serving.

Nutrition, whole recipe (rough)

1739Calories
87 gProtein
68 gFat
197 gCarbs
What these numbers assume: 20 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Avocado1 medium (150g)240
Rice1 cup cooked (158g) white206
Chicken100g cooked165
Milk1 cup (244ml) whole149
Olive Oil1 tbsp (14g)119
Butter1 tbsp (14g)102
Yogurt170g plain Greek100
Egg1 large egg (50g)78
Onion1 medium (110g)44
Bell Pepper1 medium (119g)31
Tomato1 medium (123g)22
Chili1 tsp (2.7g)8
Cumin1 tsp ground (2.1g)8
Oregano1 tsp dried (1.8g)5
Garlic1 clove (3g)4
Cilantro1 tbsp chopped fresh (1g)1
Chives1 tbsp (3g)1
Basil5 leaves fresh (2.5g)1
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Rice + chickentop 5% of all pairs
    Smell alikemoderate
    Cooked together4,769 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  2. Chive + basiltop 7% of all pairs
    Smell alikemoderate
    Cooked together389 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  3. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  4. Milk + ricetop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Flour + chivetop 8% of all pairs
    Smell alikestrong
    Cooked together1,168 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Bind the batter and add structure so the thin crepes hold together when turned.
Flour
Forms the main structure of the crepe batter once it is cooked.
Milk
Hydrates the flour and sets the batter's thinness for spreading in the pan.
Chicken
Provides the main protein of the filling, becoming tender as it simmers in the sauce.
Tomato paste
Adds concentrated flavor, body, and a rich color to the chicken sauce.
Onion
Softens and sweetens as it cooks, forming a flavor base for the filling.

The step that matters

Cooking the crepe underside to golden brown. Cooking each crepe until its underside is evenly golden, then turning it once, sets the structure and gives flavor. Too little heat leaves them pale and tearing; too much scorches them before the centre sets.

Swap the basil

How well each one fits the dish's main ingredients (milk, egg, flour, butter, chive, rice, chicken):

  1. Capersfits better
  2. Cinnamonfits better
  3. Turmericfits better
  4. Basilthe original

Fit is the average pairing score against milk, egg, flour, butter, chive, rice, chicken. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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