Chile Con Queso Crepes


16 oz chile (canned or homemade)
2 cup shredded Cheddar cheese
1 cup chopped onion
8 oz taco sauce
16 lg cornmeal crepes

How to prepare

If you like extra spice, add 1/2 tsp of chile powder to the cornmeal crepe recipe. Fill each crepe with about 2 tbsp each of chile and cheese and 1 tbsp each of the onion and taco sauce. Roll up. Arrange the crepes on a greased baking sheet. Cover them lightly with foil. Bake in a preheated 400

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