Back to Bacon Veggie Roll-Ups

Print Options


Card Sizes


Bacon Veggie Roll-Ups Recipe

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
TOTAL TIME: Prep/Total Time: 25 min. YIELD:8 servings


  • 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)


  • 1. 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.

Reviews for Bacon Veggie Roll-Ups

Sort By :

Average Rating
Reviewed Jan. 23, 2016

"This is sooooo good. Even if I don't have tortillas, it's yummy to eat out of a bowl, especially with some sour cream. Lost this recipe and couldn't remember where I had gotten it from - so happy I checked this site and found it!! Definitely on my Pinterest Board"

Loading Image