Instructions:

Warm crepes in oven. Remove and place filling across crepes. Add salsa to moisten and roll closed, seam side down. Top with Green Chili Salsa and Tillamook^® Cheddar Cheese. Place in oven to melt cheese.

Green Chili Salsa:

3 fresh green chilies, roasted with seeds, stems and pith removed. Substitute canned chilies if necessary.
2 cloves of garlic
1 tablespoon of olive oil
1 cup of chicken broth

Chop the seeded and peeled chilies until consistency of a relish. Fine chop the garlic. Saute the garlic in olive oil until golden. Add chili and saute until tender. Add broth, bring to a boil, then reduce heat and simmer for 15 minutes, until thick and chunky. Remove from heat and let cool to room temperature.

Egg Filling:

6 eggs
3 green chilies, chopped
2 tablespoons butter
1 tomato, peeled, seeded & diced

Scramble eggs in 2 tablespoons of butter in a medium skillet. As they begin to set, stir in diced tomatoes and green onion. When set thoroughly, but still tender, remove from heat, salt and pepper lightly.