Recipes
Steak & Egg Crepe-adilla with Roasted Poblano Salsa

Steak & Egg Crepe-adilla with Roasted Poblano Salsa

Experiment with crepe ingredients of your choice: one serving suggestion is shown in the photo at right.

Here are the recipes for the Roasted Poblano Salsa and the Pico de Gallo:

Pico De Gallo

YIELD: 6 CUPS

36 oz. fresh tomatoes, seeded, diced
3 oz.
onion, finely diced
1½ oz.
fresh cilantro leaves, coarsely chopped

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