Chicken Crepes Cubano
- Yield: 4 servings
- 3cups shredded rotisserie cooked chicken
- 1cup unbleached all-purpose flour
- 1/4teaspoon salt
- 3/4cup milk
- 2large eggs
- 2tablespoons unsalted butter, melted
- -- Nonstick cooking spray
- 1/2cup chopped dill pickle
- 1/4cup Dijon mustard
- 1/4teaspoon cayenne pepper
- 8slices Monterey Jack cheese
- -- Caramelized Fried Plantains: recipe follows
- -- Spicy Sweet Dipping Sauce: recipe follows
- -- lime slices
- In medium mixing bowl, combine flour and salt. In small bowl, beat together milk and eggs. Make well in flour mixture and add half of liquid mixture. Blend well; add remaining liquid and stir until mostly smooth. Stir in butter. Cover and let sit for 1 hour.
- When batter is ready, heat 10-inch cast iron pan until medium-hot. Spray bottom of pan with No-stick cooking spray. Pour scant 1/2 cup of batter into bottom of pan. Cook until bottom begins to golden and you can slide spatula under crepe, about 1-2 minutes. Carefully flip crepe over and cook briefly on other side. Place on warm plate and cover until remaining batter is cooked.
- In medium bowl place chicken, pickle, mustard, and cayenne; stir to combine. Lay out cooked crepes on flat surface and place 2 slices of cheese and 1/4 chicken mixture down on each center. Roll each crepe up, burrito-style and place seam side down on serving platter. Serve with Carmelized Fried Plantains and Spicy Sweet Dipping Sauce. Garnish with lime slices.
- Caramelized Fried Plantains: Cut ends off of 4 yellow plantains and cut each in half widthwise. Peel them and slice them in half again lengthwise. In large skillet, over medium-high heat, add 1/4 cup vegetable oil and fry plantains slowly until they are golden brown and carmelized, about 15 minutes. Drain on paper towels. Season with 1/4 teaspoon sea salt.
- Spicy Sweet Dipping Sauce: In small bowl, combine 2 tablespoons fresh lime juice, 2 tablespoons sweet chili sauce, 1 tablespoon Dijon mustard, 1 teaspoon honey, 1 teaspoon horseradish, and 1 tablespoon rice vinegar.