Grilled Chicken and Roasted Red Peppers Crepe-Quesadilla

It's a crepe, it's a quesadilla   .  .  .  its something. Couldn't come up with a clever name without laughing. But it's really good. Sure, I could have made this as a straight quesadilla, but everyone in my house (except me) gets tired of tortilla-stuffed food. So I went with what you see here—scallion and parmesan crepes for the quesadilla casing—slam dunk. They were better than I expected. You can of course just chop the green onions the traditional way, but since I was tweaking the classic quesadilla I thought, why not go against traditional—and it was way less work. Speaking of untraditional, I went and tossed in some parmesan cheese, because I pretty much throw that into everything to bump up the flavor. It worked out great. So when you give this a try, I would love to hear what you think about these crepes. Here are a few things to keep in mind before you start: The recipe is adapted from here. I boosted the butter for a more browning, and as I mentioned, added the Parmesan

Preparation: Turn on oven broiler to high.Line a baking sheet with parchment paper. Layer one half side of crepe with chicken, roasted bell peppers and cheddar cheese. Fold crepe into quarters...


Ingredients

  • 2 eggs
  • ¾ cup milk
  • ½ cup water
  • 1 cup flour
  • 4 tablespoons butter, melted and cooled
  • 2 tablespoons finely grated parmesan cheese
  • 4-5 sprigs green onion, sliced lengthwise
  • 2 large grilled chicken breasts, sliced
  • 1 cup roasted red bell peppers
  • 2 cups white cheddar cheese

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