Yield: 24 servings; 4 rolls
|Eggs, beaten (32 large)||3 lb. 8 oz.|
|Heavy cream||16 oz.|
|Butter, melted||8 oz.|
|Chorizo (Mexican sausage)||1 lb.|
|Green onions, julienne||6 oz.|
|Red and green bell peppers, julienne||3 lb. 8 oz.|
|Mushrooms, sliced||1 lb. 8 oz.|
|Taco cheese, shredded||24 oz.|
|Green chili salsa (1 quart)||32 oz.|
|Melted butter||1 lb.|
|Phyllo dough sheets (14″ x18″)||32|
|Butter, unsalted, melted||6 oz.|
|Chili powder||1 tsp.|
|Sour cream or guacamole, optional||As needed|
Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).
Preheat gas oven to 350°F.
Line 4 baking sheets with parchment paper.
Prepare crepes: Beat eggs and cream. Lightly brush large (8- or 10-inch) crepe pan or skillet with butter; using egg-cream mixture make thin crepes. Cool crepes 10 minutes. Cut into 1/2-inch wide strips.
In skillet over medium flame, cook chorizo fully; drain.
In large bowl, combine crepe 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 three additional baking sheets of 8 phyllo each.
Place 1/4 gallon egg-ceam mixture one-fourth-way up wide side of each phyllo dough stack. Tightly roll phyllo around mixture with same amount of filling end-to-end, seam-side down. Repeat for remaining three pans.
Blend unsalted butter and chili powder. Brush rolls with seasoned butter. Bake in preheated gas oven 28 to 32 minutes or until golden. Let stand 10 minutes before cutting each roll into 6 portions. Garnish with sour cream or guacamole.