Couscous Crusted Cheesy Chicken Crepes

Couscous Crusted Cheesy Chicken Crepes

Some people have so much faith in me they believe I should participate in cooking competition shows, ha! Those same people are even going the extra mile and are sending me submission links, tagging me to cast calls etc. Well, I am really flattered! Aside from my little one-time cooking show appearance here locally, I have no experience in those kinds of competitions off or on air. The thought of making something with limited time and with surprise ingredients gives me anxiety in a way I can’t even explain. Since there’s a loving pressure to participate and since there’s no risk of actually winning, I submitted this recipe to Chopped At Home Challenge. What the heck, it’s fun!

The ingredient list they gave us is this (no elaboration whatsoever):

Chicken tenders
Couscous
Salsa
Sargento Off the Block 4 Mexican cheese
With a little help from the people mentioned above I came up with this variation of my chicken stuffed crepes, using couscous to bread it. This French-Mexican fusion balances the textures and flavors perfectly in this crunchy, cheesy, chicken stuffed crepes served on a bed of remoulade sauce and topped with spicy, crisp cucumber salsa.
It is quite easy to make although the list below might seem haunting.

 

Ingredients:
Serves 4

Crepes
1 cup all-purpose Flour
1 Egg
¼ teaspoon Salt
½ cup Milk
1 cup Water
Oil

Breading
½ cup Couscous
½ cup hot Water
½ cup Sargento Off the Block 4 Cheese Mexican
A pinch of Salt and Pepper

Filling
8 Chicken Tenders, chopped into ½-inch pieces
½ cup chopped Red Bell Pepper
3 tablespoons Butter
1 cup Sargento Off the Block 4 Cheese Mexican
1 cup Heavy Cream
Salt and Pepper to taste

Crisp Cucumber Salsa
1 seedless Cucumber, finely chopped
¼ cup chopped Red Onion
½ cup finely chopped seeded Tomato
1 small Jalapeno Pepper, seeded and chopped
Handful of fresh Cilantro, minced
1 clove Garlic, minced
1 tablespoon minced fresh Parsley
¼ teaspoon ground Cumin
¼ teaspoon Salt
Freshly squeezed Lemon and Lime Juice (about 1 teaspoon of each)
¼ cup Sour Cream

Remoulade Sauce
1 cup Mayonnaise
2 tablespoons Dijon Mustard
1 teaspoon Anchovy Paste
1 tablespoon Capers, rinsed and chopped
1 tablespoon chopped fresh Parsley
1 teaspoon Tarragon
1 tablespoon dry White Wine
Salt and Pepper

 

Directions:

Crepes
In a bowl, beat the eggs, salt, and milk. Add flour and mix to a thick batter. Add water and whisk until mixture is smooth and bubbles form on top, to the consistency of thin cream.

Heat an 8-inch nonstick skillet over medium-high heat. Add oil to coat, about 1 teaspoon. Oil and pan need to be really hot. Pour batter into the pan with a ladle and angle/rotate the pan in circles to evenly cover the bottom of the pan. Cool for about 1 minute or until the first side browns lightly, then flip and cook 1 minute longer. Remove to a plate and repeat with remaining batter. Makes 8 crepes.

Breading
In a small mixing bowl, pour hot water over couscous. Cover the bowl and let sit until couscous has absorbed all the liquid, about 5 minutes.
Fluff couscous with a fork and let cool. Mix in the cheese and season with salt and pepper.

Filling
Heat the butter in a large skillet over medium-high heat. Add chopped pepper and sauté for 3 minutes. Add chicken, season with salt and pepper and cook for about 10 minutes or until no longer pink. Turn off the heat and add heavy cream. Stir to completely coat the chicken. Add the cheese and set the mixture aside to cool.

Preheat oven to 395 degrees Fahrenheit.

Fill crepes by placing one heaping tablespoon of the chicken mixture in the middle of the crepe. Fold the sides of crepe over the filling then fold the bottom and top and secure with a toothpick.
Coat the crepes in couscous breading and then remove the toothpicks. Place the crepe pockets on a parchment paper-lined baking pan. Bake for 20 minutes.

Crisp Cucumber Salsa
Mix all ingredients and refrigerate until serving.

Remoulade Sauce
Mix all ingredients and refrigerate until serving.

To serve, place crepe pockets on remoulade sauce and top with cucumber salsa.

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Couscous Crusted Cheesy Chicken Crepes

Rating: 51

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Yield: 8

2

Couscous Crusted Cheesy Chicken Crepes

This French-Mexican fusion balances the textures and flavors perfectly in this crunchy, cheesy, chicken stuffed crepes served on a bed of remoulade sauce and topped with spicy, crisp cucumber salsa.

Ingredients

  • Crepes
  • 1 cup all-purpose Flour
  • 1 Egg
  • ¼ teaspoon Salt
  • ½ cup Milk
  • 1 cup Water
  • Oil
  • Breading
  • ½ cup Couscous
  • ½ cup hot Water
  • ½ cup Sargento Off the Block 4 Cheese Mexican
  • A pinch of Salt and Pepper
  • Filling
  • 8 Chicken Tenders, chopped into ½-inch pieces
  • ½ cup chopped Red Bell Pepper
  • 3 tablespoons Butter
  • 1 cup Sargento Off the Block 4 Cheese Mexican
  • 1 cup Heavy Cream
  • Salt and Pepper to taste
  • Crisp Cucumber Salsa
  • 1 seedless Cucumber, finely chopped
  • ¼ cup chopped Red Onion
  • ½ cup finely chopped seeded Tomato
  • 1 small Jalapeno Pepper, seeded and chopped
  • Handful of fresh Cilantro, minced
  • 1 clove Garlic, minced
  • 1 tablespoon minced fresh Parsley
  • ¼ teaspoon ground Cumin
  • ¼ teaspoon Salt
  • Freshly squeezed Lemon and Lime Juice (about 1 teaspoon of each)
  • ¼ cup Sour Cream
  • Remoulade Sauce
  • 1 cup Mayonnaise
  • 2 tablespoons Dijon Mustard
  • 1 teaspoon Anchovy Paste
  • 1 tablespoon Capers, rinsed and chopped
  • 1 tablespoon chopped fresh Parsley
  • 1 teaspoon Tarragon
  • 1 tablespoon dry White Wine
  • Salt and Pepper

Directions

Crepes

In a bowl, beat the eggs, salt and milk. Add flour and mix to a thick batter. Add water and whisk until mixture is smooth and bubbles form on top, to the consistency of thin cream.

Heat an 8-inch nonstick skillet over medium-high heat. Add oil to coat, about 1 teaspoon. Oil and pan need to be really hot. Pour batter into the pan with a ladle and angle/rotate the pan in circles to evenly cover the bottom of the pan. Cool for about 1 minute or until the first side browns lightly, then flip and cook 1 minute longer. Remove to a plate and repeat with remaining batter. Makes 8 crepes.

Breading

In a small mixing bowl, pour hot water over couscous. Cover the bowl and let sit until couscous has absorbed all the liquid, about 5 minutes.

Fluff couscous with a fork and let cool. Mix in the cheese and season with salt and pepper.

Filling

Heat the butter in a large skillet over medium-high heat. Add chopped pepper and sauté for 3 minutes. Add chicken, season with salt and pepper and cook for about 10 minutes or until no longer pink. Turn off the heat and add heavy cream. Stir to completely coat the chicken. Add the cheese and set the mixture aside to cool.

Preheat oven to 395 degrees Fahrenheit.

Fill crepes by placing one heaping tablespoon of the chicken mixture in the middle of the crepe. Fold the sides of crepe over the filling then fold the bottom and top and secure with a toothpick.

Coat the crepes in couscous breading and then remove the toothpicks. Place the crepe pockets on a parchment paper-lined baking pan. Bake for 20 minutes.

Crisp Cucumber Salsa

Mix all ingredients and refrigerate until serving.

Remoulade Sauce

Mix all ingredients and refrigerate until serving.

To serve, place crepe pockets on remoulade sauce and top with cucumber salsa.

Notes

This French-Mexican fusion balances the textures and flavors perfectly in this crunchy, cheesy, chicken stuffed crepes served on a bed of remoulade sauce and topped with spicy, crisp cucumber salsa.

http://all-thats-jas.com/2015/04/couscous-crusted-cheesy-chicken-crepes.html

 

Looking forward to connecting with you soon.

For more quick recipes and tips follow my All that’s Jas Facebook page or social network of your preference. It makes my day 🙂

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Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of the Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates. To learn more about Jas visit her About page.
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24 Comment

  1. Reply
    Joanne T Ferguson
    April 25, 2015 at 6:23 am

    Looks delicious Jas! Thanks for sharing it with the Say G’day party! Pinned and hope to see you on Saturday!

    1. Reply
      allthatsjas
      April 25, 2015 at 7:55 am

      Thank you Joanne! xo

  2. Reply
    Dori
    April 20, 2015 at 11:43 am

    I don’t know if I would ever be brave enough to try to cook this for myself; but I sure would try it if it was on a menu somewhere! Looks delicious!

    1. Reply
      allthatsjas
      April 20, 2015 at 12:31 pm

      Dori, it really isn’t as complicated as it looks! The detailed list all the steps seems haunting, but if you have any experience in the kitchen you can do it. The most time-consuming part was making the crepes and it’s almost impossible to multitask as they’re being made. But everything else was done quickly. Chopping the vegetables while chicken filling was cooking and making the remoulade sauce while the crepe pockets were in the oven. 🙂 Thank you so much for stopping by!

  3. Reply
    Lou Lou Girls
    April 18, 2015 at 10:04 pm

    Hello gorgeous! I love seeing your masterpieces.Thank you for bringing such great things to our party. Pinned and tweeted. I hope to see you on Monday at 7 pm.. Lou Lou Girls

    1. Reply
      allthatsjas
      April 19, 2015 at 7:51 am

      Thank you, gorgeous!

  4. Reply
    Jenna @ A Savory Feast
    April 17, 2015 at 9:39 am

    Wow, this is such a creative recipe! I really like couscous but I don’t have many recipes for it so far. This is one I need to try! Anything with the word “cheesy” sounds good to me. Thanks for joining us for Hump Day Happenings!

    1. Reply
      allthatsjas
      April 17, 2015 at 1:43 pm

      Thanks, Jenna! Everything is better with cheese (and bacon, lol).

  5. Reply
    J @ A Hot Southern Mess
    April 16, 2015 at 6:15 pm

    Oh gosh! This looks so so delicious! You are seriously going to make me drool! I think the hubby would fall in love with this recipe too! Thanks for sharing and for co-hosting the link up!

    1. Reply
      allthatsjas
      April 17, 2015 at 1:20 pm

      Thanks, J, and thanks for visiting 🙂

  6. Reply
    Heidi
    April 16, 2015 at 2:33 am

    These look really good. I would never have thought of this combination. Thanks for the recipe

    1. Reply
      allthatsjas
      April 16, 2015 at 11:43 am

      Thanks for visiting, Heidi!:D

  7. Reply
    Thalia @ butter and brioche
    April 15, 2015 at 11:33 pm

    What a dish! I am loving the idea of a French-Mexican fusion of foods.. so I definitely am curious to know what a cheesy chicken cous cous crepe tastes like.

    1. Reply
      allthatsjas
      April 16, 2015 at 11:42 am

      It was an experiment but it tastes amazing even warmed up the second day! Thanks for stopping by, Thalia!

  8. Reply
    Jasna
    April 15, 2015 at 9:26 pm

    Looks divine; never tried couscous as coating for anything. I like the idea!

    1. Reply
      allthatsjas
      April 16, 2015 at 11:40 am

      Thanks, Jasna, it was my first too. Should try to think outside of the box more often 🙂

  9. Reply
    hollymcberty
    April 15, 2015 at 7:44 pm

    Good luck on the challenge! Your photography is amazing (and I’m sure the dishes are delicious!). Thank you for linking up with Waiting on…Wednesday! Have a great day!

    Holly
    iwillservewhileiwait.blogspot.com

    1. Reply
      allthatsjas
      April 16, 2015 at 11:39 am

      So sweet of you to say that 🙂 XO

  10. Reply
    Crystal
    April 15, 2015 at 3:14 pm

    I thought this looked good, but that is seriously waaay too many ingredients for me!!

    1. Reply
      allthatsjas
      April 16, 2015 at 11:37 am

      It kind of looks that way, doesn’t it? I mostly have those on hand, especially the herbs, but I do like to cook with ingredients myself. This was a special occasion, though 😉

  11. Reply
    Bam's Kitchen
    April 14, 2015 at 8:36 am

    You will be the lucky winner for sure. Not only have you made odd ingredients look fresh and original. These photos are amazing. Sometimes things really do look great against a black background.

    1. Reply
      allthatsjas
      April 14, 2015 at 11:43 am

      Thank you, sweetie! There are so many great submissions I don’t think I have a chance and it’s good so because it would freak me out!Once again, I’m not completely happy with my photos. They looked ok in my camera but when uploaded I thought they look drab. Thank you for your compliments though, that means a lot because your photos are always so impeccable!

      1. Reply
        Bam's Kitchen
        April 14, 2015 at 9:50 pm

        I think your photography is getting better each and every day. I am very proud of you and you will do just fine in front of the camera…

        1. Reply
          allthatsjas
          April 15, 2015 at 8:18 am

          Aw, thanks, you are too sweet! Did I tell you you’re my favorite? lol

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