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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Ingredients:
1/2 lb sliced bacon |
3 medium zucchini, diced |
1 small onion, chopped |
1 jalapeno pepper, seeded and chopped |
1 small tomato, chopped |
1 teaspoon chicken bouillon granule |
1 1/2 cups shredded cheddar cheese |
8 10-inch flour tortillas |
Directions:
1. Fry bacon in a large skillet until crisp.
2. Transfer bacon to a paper towel lined plate; crumble bacon when most of grease is absorbed by paper towels.
3. Drain all but 1 teaspoon of bacon drippings from skillet.
4. Add zucchini, onion, jalapeno, tomato, and bouillon granules to skillet.
5. Cook for 5-10 minutes or until zucchini is almost tender, stirring occasionally.
6. Sprinkle with cheese and bacon.
7. Spoon mixture down the center of tortillas and roll up.
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