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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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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 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:
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.
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