Monday, February 10, 2014


serves 4 appetizer-sized portions or 2 entree-sized portions

4 ounces sliced bacon 

1 teaspoon olive oil

1 small onion, finely chopped 

1 to 2 chipotle chilies in adobo sauce, chopped
8 ounces Monterey Jack cheese, grated 

4 corn tortillas

1 teaspoon dried oregano 

Preheat oven to 350 degrees. In a pan over medium heat, fry the bacon until crisp. Transfer the bacon to a plate lined with paper towels and drain the grease from the pan. Add the olive oil to the pan. Then add the onion and cook, stirring it until browned. This will take about 5 minutes. Add the chipotle chilies and stir to combine. Place the cheese in a gratin dish and crumble in the bacon. Stir in the onion and chipotle mixture. Lightly brush the tortillas with water, wrap them in foil, and place them in the oven to warm. At the same time, place the gratin dish in the oven and heat until the cheese is melted, about 5-7 minutes. Remove from the oven and garnish with oregano. Serve immediately with the warmed tortillas.

bacon recipe courtesy of: Linda, At Our Table, January 21, 2005

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