Bacon Veggie Roll-Ups Recipe

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My husband and I are missionaries in the Sierra Madre Mountains of Mexico. This is a variation of a dish the locals make when zucchini is in season.—Sharon Wingo, El Paso, Texas

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Bacon Veggie Roll-Ups Recipe

Prep/Total Time: 25 min.

Yield: 8 Servings

10 15 25

Ingredients

1/2 pound sliced bacon, diced
3 medium zucchini, diced
1 small onion, chopped
1 jalapeno pepper, seeded and chopped
1 small tomato, chopped
1 teaspoon chicken bouillon granules
1-1/2 cups (6 ounces) shredded cheddar cheese
8 flour tortillas (10 inches)

Directions

In a skillet, cook bacon over medium heat until crisp. Remove to paper towels. Drain, reserving 1 teaspoon drippings. In the drippings, cook zucchini, onion, jalapeno, tomato and bouillon for 5-10 minutes or until zucchini is almost tender, stirring occasionally. Sprinkle with cheese and bacon. Spoon down the center of tortillas and roll up. Yield: 8 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Originally published as Bacon Veggie Roll-Ups in Country Woman September/October 2000, p35