Weekly Recipes

Santa Fe Chicken Crepe

Green Chile Chicken Crepe

Santa Fe Chicken Crepe is simple, elegant and yummy – adapted from a dish served at Sweet Pea Cafe in Los Gatos, CA.

This is a very simple, scrumptious and elegant dish. It’s adapted from a favorite served at Sweet Pea’s Cafe and Catering in Los Gatos, California (no, we did not get their recipe … but it’s a simple dish). Very basic ingredients – cheese, chicken and chile in a delicate crepe. Perfect for brunch. It doesn’t need any fancy sauces – just some pico de gallo and sour cream on the side.

Note in the photo, the chile is whole (peeled and seeded), but you might want to cut it in strips and distribute the chiles more evenly. I rather like the touch of having big bites of chile in parts of the crepe and not others – gives it an element of surprise.

The crepe recipe makes 8 small crepes or 4+ large. Be sure to use a nonstick, large skillet and coat well with oil so they crepes don’t stick.

Santa Fe Chicken Crepe
Prep time
Cook time
Total time
Serves: 4 servings
  • 4 boneless grilled chicken breasts
  • 3 cups shredded Monterey Jack cheese
  • 4 large roasted, peeled & seeded mild green chiles
  • (fresh preferred but canned works)
  • 4 crepes:
  • 2 cups pico de gallo
  • 1 cup sour cream
  1. Slice chicken breasts about ¼" thick & set aside.
  2. Prepare the crepes per recipe at . Use a large non-stick skillet well coated with oil. You are making 4 large crepes instead of 8 small ones. Place each crepe on a plate.
  3. Sprinkle ¾ cup shredded cheese on ½ of the crepe. Lay chicken slices over the cheese and then top with a whole green chile.
  4. Fold the crepe over to make a half circle. You might want to fold it again to make a quarter circle, or feel free to fold it as you wish. You could fold it over like a burrito. Whatever suits the plates you are using.
  5. Serve each crepe with ¼ cup pico de gallo and ¼ cup sour cream. Serve remaining cup of pico de gallo in a bowl, so people can help themselves to more if they wish.
  6. Enjoy!
* For crepes, use a large (at least 12", 14" is even better) non-stick skillet. Be sure it is well oiled.




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