Crepas de espinaca con queso de cabra - Spinach & goat cheese crepes

Mexican cuisine has been influenced my many cuisines around the world, and French is no exception. These crepes are extremely easy to make and immensely flavorful. Buon Appetit!

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Name: Crepas de espinaca con queso de cabra - Spinach & goat cheese crepes
Prep time: 30 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 Small bag baby spinach; 1 Garlic clove finely chopped; 1/4 cup Chicken broth (or water); 1 tbsp Olive oil; 1 small log Soft goat cheese crumbled; 5 tbsp Mölli Acapulco Cooking Paste; 2 Medium tomatoes; 1 tbsp Olive oil; 1 tsp Salt; 8 6 ” crepes

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INGREDIENTS

1 Small bag baby spinach
1 Garlic clove ; finely chopped
1/4 cup Chicken broth (or water)
1 tbsp Olive oil
1 small log Soft goat cheese ; crumbled
5 tbsp Mölli Acapulco Cooking Paste
2 Medium tomatoes
1 tbsp Olive oil
1 tsp Salt
8 6 ” crepes

Servings

INSTRUCTIONS

2. Meanwhile, blend the Acapulco paste with the tomatoes until smooth. Heat the oil in a small saucepan over medium-high heat. Pour the sauce, reduce the heat to medium, and let cook for 5 minutes.

3. To serve, place some of the spinach and goat cheese mixture into each crepe, drizzle with sauce. Fold and add more sauce on top. Provecho!

NOTES

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Crepas de espinaca con queso de cabra - Spinach & goat cheese crepes

1 Small bag baby spinach
1 Garlic clove finely chopped
1/4 cup Chicken broth (or water)
1 tbsp Olive oil
1 small log Soft goat cheese crumbled
5 tbsp Mölli Acapulco Cooking Paste
2 Medium tomatoes
1 tbsp Olive oil
1 tsp Salt
8 6 ” crepes

1.	Heat oil in a large skillet until hot but not smoking. Add the garlic for 10 seconds, then add the spinach and cook for 1 minute. Add the chicken broth and cook until spinach is fully cooked and chicken broth evaporates. Place in a bowl and let cool. When spinach is cool, add goat cheese and mix until fully integrated. Season with salt and pepper.
2.	Meanwhile, blend the Acapulco paste with the tomatoes until smooth. Heat the oil in a small saucepan over medium-high heat. Pour the sauce, reduce the heat to medium, and let cook for 5 minutes.
3.	To serve, place some of the spinach and goat cheese mixture into each crepe, drizzle with sauce. Fold and add more sauce on top. Provecho!

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Spinach and goat cheese crepes
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Nutrition

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Serving Size: 1 Serving (157g)
Recipe Makes: 4 Servings

Calories: 103
Calories from Fat: 64 (62%)

Amt Per Serving		% DV

	Total Fat 7.1g	9 %
	Saturated Fat 3.4g	17 %
	Monounsaturated Fat 2.3g
	Polyunsanturated Fat 0.3g
Cholesterol 9.9mg		3 %
Sodium 160.5mg		6 %
Potassium 154.5mg		4 %
Total Carbohydrate 6.1g		2 %
	Dietary Fiber 2.1g	9 %
	Sugars, other 4g
Protein 6.2g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 103

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