Steak and Egg Crepe-adilla

INGREDIENTS:Roasted Poblano Salsa:
84 oz. canned, whole plum tomatoes, undrained
10 oz. poblano chilies, fresh, seeded, stemmed, roasted (about 1 lb., 4 oz. raw)
9 oz. onion slices, grilled (about 12 oz. raw)
1 ½ oz. cilantro leaves, fresh
3 Tbsp. sugar
1 ½ oz. pickled jalapenos, chopped
1 ½ tsp. salt
1 ½ tsp. dried oregano leaves
3/4 tsp. ground cumin
½ tsp. black pepper

Pico de Gallo:
36 oz. tomatoes, diced
3 oz. onion, finely diced
1 ½ oz. cilantro leaves, fresh, coarsely chopped
3 Tbsp. jalapeno peppers, fresh, chopped
1 ½ tsp. salt
3/4 tsp. black pepper
½ cup vegetable oil
24 portions Steak-eze breakaway steak (4 oz. each)
2 Tbsp. salt
2 Tbsp. black pepper
24 prepared crepes, 10-inch diameter
3 lbs. Monterey Jack cheese, shredded
12 cups eggs, lightly scrambled (about 48 eggs)
18 oz. onions, sliced, sauteed (about 1 lb., 12 oz. raw)
18 oz. red bell pepper, sliced, sauteed (about 1 lb., 14 oz. raw)
24 oz. avocado, ripe, diced
1 ½ cup sour cream, thinned with water
3 oz. cilantro leaves, fresh, coarsely chopped DIRECTIONS:To make Roasted Poblano Salsa: In blender container, process ingredients until smooth. Cover and set aside. Yield: 12 cups.

To make Pico de Gallo: In bowl, lightly mix ingredients until combined. Cover and set aside. Yield: 6 cups.

For each serving, to order: In pan, heat 1 tsp. oil until hot. Add 1 portion Steak-Eze; cook until bottom is browned. Turn over. When beef begins to soften, season with ¼ tsp. salt and ¼ tsp. pepper; break up beef with spatula, stirring to cook evenly. Remove from heat. Layer half side of each crepe with 1 ounce cheese, ½ cup scrambled eggs, beef, 2 Tbsp. sauteed onion, 2 Tbsp. sauteed pepper and 2 Tbsp. avocado. Sprinkle with additional 1 oz. cheese; fold in half. On griddle, brown both sides until cheese is melted and outside is lightly browned. Cut into 2 wedges; plate and serve with ½ cup Roasted Poblano Salsa and ¼ cup Pico de Gallo. Drizzle with 1 Tbsp. sour cream; garnish with 1 Tbsp. cilantro. SERVINGS: From: PHOTO CREDIT:Photo Credit: NATIONAL CATTLEMEN’S BEEF ASSN.