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Steak & Egg Crepe-adilla
Steak & Egg Crepe-adilla
Tender pieces of Philly-style steak, Monterey Jack cheese, scrambled eggs, onions and bell peppers served in a warm crepe topped with Roasted Poblano Salsa and pico de gallo.
Yield: 24 servings
Roasted Poblano Salsa 
1. To make Roasted Poblano Salsa:

In blender container, process ingredients until smooth. Cover and set aside. Yield: 12 cups
Canned whole plum tomatoes, undrained84 ounces
Poblano chilies, fresh, seeded, stemmed, roasted (about 1 pound, 4 ounces raw)10 ounces
Onion slices, grilled (about 12 ounces raw)9 ounces
Cilantro leaves, fresh1 1/2 ounces
Sugar3 tablespoons
Pickled jalapenos, chopped1 1/2 ounces
Salt1 1/2 teaspoons
Dried oregano leaves1 1/2 teaspoons
Ground cumin3/4 teaspoon
Black pepper1/2 teaspoon
Pico de Gallo 
2. To make Pico de Gallo:

In bowl, lightly mix ingredients until combined. Cover and set aside. Yield: 6 cups
Tomatoes, diced36 ounces
Onion, finely diced3 ounces
Cilantro leaves, fresh, coarsely chopped1 1/2 ounces
Jalapeno peppers, fresh, chopped3 tablespoons
Salt1 1/2 teaspoons
Black pepper3/4 teaspoon
Vegetable oil1/2 cup
Steak-EZE Breakaway Steak (4 ounces each)24 portions
Salt2 tablespoons
Black pepper2 tablespoons
Prepared crepes (10-inch diameter)24
Monterey Jack cheese, shredded3 pounds
Eggs, lightly scrambled (about 48 large eggs)12 cups
Onions, sliced, sautéed (about 1 pound, 12 ounces raw)18 ounces
Red bell peppers, sliced, sautéed (about 1 pound, 14 ounces raw)18 ounces
Avocado, ripe, diced24 ounces
Sour cream, thinned with water1 1/2 cups
Cilantro leaves, fresh, coarsely chopped3 ounces

Nutrition information per serving: 1009 calories; 55 g fat(23 g saturated fat; 15 g monounsaturated fat); 508 mg cholesterol; 2190 mg sodium; 82 g carbohydrate; 10.3 g fiber; 47 g protein; 7.8 mg niacin; 0.7 mg vitamin B6; 1.4 mg vitamin B12; 5.4 mg iron; 39.9 mg selenium; 3.6 mg zinc; 318.2 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
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