CHIPOTLE ROASTED CHICKEN IN COOL RANCH CRÊPES

Ingredients Weight Measure
TABASCO® brand Chipotle Pepper Sauce 1 cup
Cilantro, chopped 2 Tbsp.
Garlic powder 2 tsp.
Vegetable oil 2 Tbsp.
Sugar 2 Tbsp.
Roasting chickens 5-7 lbs. 2 ea.
Hidden Valley® Ranch Seasoning (1 oz.) 4 pkg.
Crêpe mix, prepared 2 qts.
Sour cream as needed
Chives, chopped as needed

Method

  1. Combine TABASCO® Chipotle Pepper Sauce, cilantro, garlic powder, oil and sugar; blend well.
  2. Rub chicken with chipotle marinade all over and under skin.
  3. Refrigerate for 2 to 4 hours.
  4. Bake in 350°F oven for 60-90 minutes or until 165°F internal temperature is reached.
  5. Allow chicken to cool slightly; while still warm pull all the chicken meat from the bones.
  6. Hold above hot, 140°F, or cool completely until ready to use (yield about 3-1/2 lbs. pulled chicken).
  7. Combine ranch seasoning with crêpe mix.
  8. Make 30 1-oz. crêpes.
  9. Roll 2 oz. of hot chicken inside each crêpe.
  10. Serve 2 or 3 on a plate with sour cream and chopped chives for garnish.

Yield: 50 crepes