Chorizo and Mushroom Crepe

(Makes four 12″ Original Style crepes)


  • 2 Tsp oil
  • 1 lb chorizo sausage
  • 1 Pkg baby bella sliced mushrooms
  • 1 small onion chopped
  • 1 clove garlic minced
  • 1 tsp fresh thyme or 1/2 tsp dried thyme
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded pepper jack or monterey jack cheese
  • 1 container queso blanco dip, store bought



  • Remove sausage from casing and brown in oil breaking up as it cooks.
  • Drain and remove the sausage saving about 2-3 tablespoons of drippings.
  • Cook the onion in the drippings until soft but do not brown.
  • Add the garlic and thyme and cook about one minute more. Do not brown garlic.
  • Add the sliced mushrooms and cook until tender stirring occasionally.
  • Gently fold the cooked sausage into the mushroom mixture.
  • Make four Alamarra Original crepes according to the package instructions.
  • Spread approximately three tablespoons of the queso dip on the crepes. Save some for the top of the crepes.
  • Place sausage mixture on top of queso.
  • Top with the sausage mixture with a mixture of the shredded cheeses.
  • Fold the crepes to desired presentation and top with queso, heat if necessary, and shredded cheeses.