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Huevos Picada
Yield: 24 (4-piece) servings |
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| INGREDIENTS | WEIGHT | MEASURE | ||||
| Eggs, beaten | 3 lb. 8 oz.** | 32 Large | ||||
| Heavy cream | 16 oz. | 2 cups | ||||
| Butter, melted | 8 oz. | - | ||||
| Chorizo (Mexican sausage) | 1 lb. | - | ||||
| Green onions, julienne sliced | 6 oz. | 4 cups | ||||
| Red and green bell peppers, julienne sliced | 3 lb. 8 oz. | 1 gal. | ||||
| Mushrooms, sliced | 1 lb. 8 oz. | 8 cups | ||||
| Taco cheese, shredded | 24 oz. | 6 cups | ||||
| Green chili salsa | 32 oz. | 1 qt. | ||||
| Butter, melted | 1 lb. | 2 cups | ||||
| Phyllo dough | Approx. 2 lb. | 32 (14x18 in.) sheets | ||||
| Unsalted butter, melted | 6 oz. | 1-1/2 cups | ||||
| Chili powder | - | 1 tsp. | ||||
| Sour cream or guacamole, if desired | - | As needed |
- DIRECTIONS
- » Prepare crêpes*: Beat eggs and cream. Lightly brush large crêpe pan or skillet with butter; using egg/cream mixture, makes thin crêpes. Cool crêpes 10 minutes. Cut in 1/2-inch wide strips.
- » Brown chorizo in nonstick skillet until fully cooked. Drain.
- » In large bowl, combine egg strips, taco cheese, salsa, julienned vegetables, and chorizo.
- » Prepare phyllo: Melt butter. Lay down one sheet of phyllo on parchment-lined baking sheet and brush with butter. Add second sheet of phyllo and repeat. Continue until 8 sheets are stacked and buttered.
- » Repeat with 3 additional baking sheets of 8 phyllo each.
- » Place 3/4 gal. egg-cheese mixture 1/4 way up the wide side of the phyllo dough. Roll phyllo around mixture tightly with same amount of filling end-to-end, seam side down. Repeat for remaining 3 pans.
- » Blend butter and chili powder. Brush rolls with seasoned butter. Bake at 350°F for 28 to 32 minutes or until golden.
- » Let stand 10 minutes before cutting each roll into 6 portions. Garnish with sour cream or guacamole. Serve immediately.
- *8- to 10-inch skillets may be used.
- **If using frozen or liquid whole egg product.
- Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour
- (including preparation and service time).