| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Mexican | 1 | Servings | |
INGREDIENTS
| 4 | Taco-sized flour tortillas | |
| 12 | sl | Your favorite bacon |
| 1 | md | Onion, coarsely diced |
| 1/2 | ts | Mexican oregano |
| 1/4 | ts | Basil |
| 1 | ts | Garlic powder |
| 1 | ts | Cayenne powder |
| 1/2 | pk | Phillies cream cheese, cut into 1 1/2" X 1" X 1/4" strips |
| 12 | Habanero stuffed, green olives, diced |
INSTRUCTIONS
Fry the bacon to the desired doneness (crispy, chewy, raw, whatever), adding the onions with enough time before that doneness to be cooked translucent but still crunchy. Add oregano, basil, garlic and cayenne with the onions. About 1 minute before the bacon/onions are done, lay the tortillas over the bacon to warm and soften them. When the bacon is done, put 3 slices into each tortilla along with some of the onions. Lay at least 2 cheese strips over the bacon/onions and sprinkle liberally with the olives and roll up the tortilla. You may wish to dip these into your favorite salsa/picante sauce while you are eating. Enjoy! Posted to CHILE-HEADS DIGEST V3 #146 Date: Thu, 31 Oct 1996 12:00:08 -0600 From: "Goslowsky, George" <gjgoslow@ingr.com>
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