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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. |
-
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| 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).
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