« Cornbread Recipes « Past Recipes
In a 10 or 11 inch iron skillet place enough oil to cover the bottom of the pan, and place over medium heat. While pan is heating, whisk together the egg and milk in a small mixing bowl. Add cornbread mix and stir just until blended. The oil is heated properly when a drop of water will sizzle in the pan. Then, with a 1/4 measuring cup, pour the batter into the pan forming individual “crepes”. Usually 3 cakes will fit into the pan at one time. When bubbles appear and cakes seem to be browning on the bottom turn and fry until golden, usually 1-2 minutes per side. Remove crepes to cookie sheet and keep in a warm oven. Repeat until batter is gone, replacing oil in pan each time. Makes 8 crepes.
Next, place first 5 Monterey chicken ingredients, in order, into above skillet. Sauté for 2-3 minutes over medium heat or until onion begins to turn transparent. Add garlic and sauté one more minute. Add broth, chicken and beans. Cook for 5 minutes, stirring occasionally. Add cheese; reduce heat to medium low and cook for 3-4 minutes until cheese is melted, stirring frequently. Place 2 crepes on a warmed plate and spoon approximately 3/4 c. of Monterey chicken on or around crepes. Place a teaspoon of sour cream and a sprig of cilantro on top as a garnish. Serve warm and enjoy. Serves 4.