The National Cornbread Festival South Pittsburg, Tennessee

Copperhead Chicken Crepes

Filling:
- 2 tablespoons butter
- 2 pounds boneless, skinless chicken-cut in bite-size pieces
- 4 teaspoons ground cumin
- 1/4 teaspoon garlic powder
- 1 cup chopped onion
- 1 cup chopped red bell pepper
- 1 cup chopped green bell pepper
- 4 teaspoons Tequila
- 2 tablespoons flour
- 1 cup milk
- Salt and pepper to taste
- 1/4 cup diced jalapeno pepper slices (canned)
Crepes:
- 1 package Martha White Cornbread Mix
- 1 egg
- 3/4 cup milk
- 2 tablespoons vegetable oil
Garnish:
- 6 jalapeno slices (canned)
- 1 1/2 cups grated cheddar cheese

Melt butter in 8 inch iron skillet on medium high heat. Add chicken, spices, onion and peppers. Cook until chicken is done and onion is clear (about 15 minutes). Reduce heat if necessary. De-glaze pan with Tequila. Stir in flour. Reduce heat to medium and slowly add milk, stirring well to keep sauce smooth. Add salt and pepper to taste. Add jalapeno peppers. Stir well. Reduce heat to low and hold while preparing crepes.

Blend cornbread mix, egg and milk in mixing bowl while heating Lodge Pancake Griddle. Use small amount of oil to grease griddle. Spread batter with spoon, thinly over most of the surface of griddle. When brown, turn over and brown other side. When all 6 crepes are prepared, assemble as follows: Place an open crepe on serving platter. Put 1/16 of filling on half of crepe and fold. Repeat with remaining 5 crepes, placing crepes side by side on platter. Sprinkle with grated cheese and place a jalapeno slice on top of each crepe.

Serves 6