This dish has been created in celebration of Cinco de Mayo and will be on our menu for the month of May. As some background, this was a battle between the Mexican and French army. One still sees signs of the French presence in Mexico through their regional cuisine. This dish highlights the French culinary influence, absorbed in the rich tapestry of Mexican cuisine. For this dish, two classic French style crepas filled with shredded chicken, herbs, chilies, and other vegetables. Smothered in our robust crema poblana sauce. Finished with shaved parmesan. Heat level: low. Flavor level: off the charts!
Disclaimer: There may be variabilities in cooking time based on equipment used. Always test for temperature until the meal is warmed to your liking. Oven: heat to 350 degrees. Remove plastic film from the container before cooking. Place container on a sheet pan and bake for 10 minutes. Check food then continue cooking for 5-10 minutes or until warm throughout.
Microwave: Remove plastic film from container and microwave dish for 2 minutes. Continue to cook in 20 second increments or until warm throughout.
Chicken breast, zucchini, parmesan, corn, rajas poblanas: poblano pepper, anaheim chiles, olive oil, garlic, marjoram, thyme, bay leaves and himalayan salt, crepes: unbleached flour, eggs, milk, butter, and water, crema poblana: chicken broth and sour cream (Allergens: Dairy, eggs, and wheat)
Ingredients may change due to market availability. Please email firstname.lastname@example.org if you have questions about allergies.
Nutrition facts are an estimate. At Cooked we strive to offer generous portions. Each meal is packed by hand and actual serving sizes may vary. Nutritional info may exclude marinades and brines.
- Calories: 360
- Fat: 11g
- Carbohydrates: 30g
- Protein: 30g
- Sodium: 480mg