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Bacon Veggie Roll-Ups

 Bacon Veggie Roll-Ups
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
8 ServingsPrep/Total Time: 25 min.


  • 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)


  • 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.