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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Ingredients:
1/2 pound(s) sliced bacon, diced |
3 medium zucchini, diced |
1 small onion, chopped |
1 jalapeno pepper, seeded and chopped |
1 small tomato, chopped |
1 teaspoon(s) chicken bouillon granules |
1 1/2 cup(s) (6 ounces) shredded cheddar cheese |
8 flour tortillas (10 inches) |
Directions:
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.
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