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Huevos Picada



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32 large eggs (about 3 lb. 8 oz. liquid whole egg product), beaten
2 cups heavy cream (about 16 oz.)
8 oz. butter, melted
1 lb. Chorizo (Mexican sausage)
4 cups green onions, julienne sliced (about 6 oz.)
1 gal. red and green bell peppers, julienne sliced (about 3 lb. 8 oz.)
8 cups mushrooms, sliced (about 1 lb. 8 oz.)
6 cups taco cheese, shredded (about 24 oz.)
1 qt. green chili salsa (about 32 oz.)
2 cups butter, melted (about 1 lb.)
32 sheets Phyllo dough, 14" x 18" (about 2 lb.)
1 1/2 cups unsalted butter, melted (about 6 oz.)
1 tsp. chili powder
Sour cream or guacamole, as needed (if desired)


  1. 1
    Prepare crêpes: Beat eggs and cream. Lightly brush large crêpe pan or skillet with 8 oz. butter; using egg/cream mixture, makes thin crêpes. Cool crêpes 10 minutes. Cut in 1/2" wide strips.
  2. 2
    Brown chorizo in nonstick skillet until fully cooked. Drain.
  3. 3
    In large bowl, combine egg strips, taco cheese, salsa, julienned vegetables, and chorizo.
  4. 4
    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.
  5. 5
    Repeat with 3 additional baking sheets of 8 phyllo each.
  6. 6
    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.
  7. 7
    Blend butter and chili powder. Brush rolls with seasoned butter. Bake at 350°F for 28 to 32 minutes or until golden.
  8. 8
    Let stand 10 minutes before cutting each roll into 6 portions. Garnish with sour cream or guacamole. Serve immediately.


Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).

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preparation methods
cuisines North & South American, Southwestern & Tex Mex
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