Jimmy Dean Southwest Sausage Crepes

SUBMITTED BY: Jimmy Dean

"Filled with sausage, eggs, cheese, chiles, green onions, and sour cream, these sensational crepes are given a savory Southwest treatment. Top with sour cream and salsa."

RECIPE RATING:

Read Reviews (2)

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SERVINGS

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Servings
USMETRIC

INGREDIENTS

1 (16 ounce) package Jimmy Dean Regular Roll Sausage, cooked, crumbled, drained
1 cup shredded Monterey Jack cheese
1 (8 ounce) package cream cheese
1 cup sour cream
1/2 cup green onions, chopped
1 (4.5 ounce) can chopped green chiles
2 (4.5 ounce) packages crepe shells
Topping:
1 1/2 cups sour cream
8 ounces butter
1/2 cup salsa

DIRECTIONS

Preheat oven to 350 degrees F.
In large mixing bowl, combine cooked sausage, shredded cheese, cream cheese, onions and chilies; mix well. Spread about 3 tablespoons of filling along the right side of each shell; roll shell over filling to form a log. (To make triangle-shaped crepes, spread filling over one quadrant of each crepe; fold in half, then fold in half again).
Place filled crepes on a lightly greased cookie sheet and bake 12-15 minutes, until heated through.
Topping: melt butter in a small saucepan over low heat; stir in sour cream and heat until warm. Drizzle 1 tablespoon over each baked crepe and top with your favorite salsa or chopped tomatoes and cilantro.

FOOTNOTE

Crepes may be filled and frozen for later use; bake frozen crepes for 25-30 minutes.

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REVIEWS

Reviewed on May 7, 2006 by mary

These are very good! I followed the recipe exactly except I eliminated the 8 oz. of butter in... MORE

Reviewed on Dec. 1, 2007 by ZACHANDBECKY

Very good recipe. Made it for brunch when we had houseguests, served with mangos and... MORE

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