1770. PROVOLONE, AVOCADO and BACON WRAP

makes one sandwich


1 10-inch flour tortilla
2-3 teaspoons mayonnaise
4 thin slices provolone or Muenster cheese
1 1/2 teaspoons mango chutney
2 slices bacon, cooked until very crisp, and blotted on paper towels
1/4 ripe avocado, peeled and sliced lengthwise into 4 thin slices
alfalfa sprouts

Spread the tortilla with the mayonnaise, cover with the cheese, and spread on the chutney. Lay the bacon horizontally end-to-end on the tortilla, top with avocado and sprouts, and wrap up.


bacon recipe courtesy of: Seduced by Bacon: Recipes & Lore About America's Favorite Indulgence by Joanna Pruess with Bob Lape. Guilford, Connecticut: The Lyons Press, 2006, page 86

1533. PESTO BACON LETTUCE and TOMATO WRAPS with SMOKED TURKEY

1 brown rice tortilla wrap
3 slices of smoked turkey
dab of your favorite pesto
3 slices of cooked and crispy bacon
A handful of crisp baby lettuce greens
5 grape tomatoes, halved
sea salt and fresh ground pepper
olive oil, as needed

Heat up the grill on medium high. Lay your tortilla flat. Add the smoked turkey slices. Spread some pesto on the turkey. Add the cooked bacon strips, baby greens, tomatoes. Season with sea salt and pepper. Roll up and lightly brush with olive oil. Place gently on the grill and lower the top. After two to three minutes, open the grill and turn the roll-up on its side (to keep it rounder and less flat); lower the grill top again- gently- and heat through- maybe three minutes. Slice in half and consume with gusto- or wrap in foil for picnics. These wraps travel well in a cooler.


bacon recipe courtesy of: Karina Allrich, Karina's Kitchen, Los Angeles, California

1325. SHRIMP, BACON SWEET PEA PUREE, FETA and POMEGRANATE TOSTADAS

1 1/2 thick-slices bacon, fat rendered off, crumbled or sliced
1 1/2 tablespoon canola oil
8 shrimp, peeled and deveined
1/4 teaspoon granulated garlic
fresh pomegranate seeds
crumbled feta cheese
2 fried corn tortillas (homemade preferably, although store bought will do)
fresh dill (optional garnish)
kosher salt and freshly cracked black pepper

Sweet Pea Puree:
1 teaspoon canola oil
1/2 yellow onion, diced
1 clove garlic, minced
1 cup frozen sweet peas
juice from 1/2 lemon
1/4 - 1/3 cup milk
kosher salt and freshly cracked black pepper

Make the sweet pea puree. Add canola oil to a small saute pan over medium heat. Once pan and oil are hot, add the onion. Sweat the onion over medium heat until soften, stirring occasionally, about 5 minutes. Add garlic to the pan. Cook for another minute. Add frozen peas to the pan. Raise heat to medium-high. Cook an additional 4-7 minutes or until peas have been heated through, stirring occasionally. Transfer mixture to a blender or food processor. Add 1/4 cup milk then blend until smooth. If necessary add more milk to achieve a moist, smooth puree. Season to taste with kosher salt and freshly cracked black pepper.

Add 1 1/2 tbsp canola oil to a medium-sized saute pan over med-high to high heat. Season all sides of shrimp with granulated garlic, kosher salt and freshly cracked black pepper. Once the pan is hot, just BEFORE the oil begins to smoke. add the shrimp to the pan in a single layer. Sear the shrimp for 1 1/2 minutes per side (3 minutes total) until just cooked through. Shrimp will be completely white and not longer translucent when fully cooked. Remove from heat a begin assembling tostadas.

To assemble, take one fried corn tortilla and spread a layer of pea puree over it. Gently layer shrimp, feta, bacon, pomegranate and dill over the pea puree. Repeat with second tortilla. Makes two tostadas. Serve immediately.


courtesy of: Food Porn Daily

1142. BREAKFAST BACON BURRITO

serves 1


1 teaspoon butter
1/2 cup assorted chopped fresh vegetables
2 eggs, beaten
1/4 cup (1 oz.) shredded cheese
2 slices bacon, fully cooked
1 (8-inch) flour tortillas

Melt butter in small skillet over medium heat. Add vegetables and stir-fry until tender. Add beaten eggs. Cook, stirring occasionally, until eggs are set. Stir in cheese. Place bacon strips in center of tortilla. Heat in microwave on HIGH for 10 seconds. Spoon eggs on top of bacon on tortilla. Fold tortilla around eggs and bacon.


courtesy of: Farmland Foods, P.O. Box 20121, Kansas City, Missouri 64195-0121, 1 (888) 327-6526

999. SPICY MEXICAN FRIED GREEN TOMATO BLT

Makes 6 BLTs


1/2 pound (6 slices) thick cut bacon slices, fried crisp
Spicy Mexican Fried Green Tomatoes (recipe below)
Creamy Mexican Dressing (recipe below)
shredded lettuce
6 corn tortillas
canola oil
salt

Prepare tortillas by brushing lightly with oil and heating in 350-degree oven 5 minutes until warm, but not crispy. Salt lightly to taste. Arrange down the center of each tortilla: one slice of bacon, 2 spicy Mexican fried green tomato slices (cut in half), shredded lettuce, and 1 tablespoon creamy Mexican dressing. Fold tortilla around fillings, securing with toothpick if necessary.


Spicy Mexican Fried Green Tomatoes
2 green (unripe) tomatoes
salt
1/2 cup white cornmeal
1/4 cup all purpose flour
2 teaspoons cumin
2 teaspoons cayenne pepper (or to taste)
1 teaspoons freshly ground black pepper
1 teaspoon salt
canola oil for frying

Slice tomatoes into 1/4" slices and salt both sides. Mix cornmeal, flour, cumin, cayenne pepper, salt and black pepper in a shallow dish. Heat 1/4” oil over medium-low heat in a frying pan. Dredge tomato slices in cornmeal mixture, coating both sides generously. Fry in batches in oil until golden brown and tomatoes are softened. Drain on paper towels.


Creamy Mexican Dressing
3 tablespoons ranch dressing
3 tablespoons medium heat chunky-style salsa, mild if you prefer
1/4 teaspoon cumin
1/4 teaspoon garlic powder
1 tablespoon fresh cilantro leaves, chopped

Mix all ingredients in a small bowl until well blended. May be prepared in advance and stored in refrigerator.


courtesy of: Leslie Allen, Nashville, Tennessee, 3rd place winner at the Tomato Art Festival

985. BACON-GRILLED SPINACH and CHILI ENCHILADAS

makes 4 servings


1 poblano or other mild, spicy chile
8 thin strips bacon
8 oz. fresh tender spinach leaves
1 tablespoon minced onion
8 oz. shredded jack cheese
8 corn tortillas
1/4 cup canned salsa verde
1/3 cup Mexican-style sour cream

Heat grill to medium-high heat. Place chili on grill until skin blisters. Remove from grill and allow to steam 5 minutes. Remove stem, seeds and skin. Chop and reserve. On a mesh or other grill tray/basket, grill bacon until just starting to crisp and spread spinach over bacon strips. Grill 1-2 minutes more, or until spinach is well-wilted and bacon is more crispy. Remove from grill and chop together. Stir in onion, and cheese; spread down centers of tortillas and roll up. Reduce heat to medium-low and place enchiladas on grill 1-2 minutes, or until hot through (cheese should be melted). Stir together salsa verde and sour cream and drizzle over top of enchiladas.


courtesy of: Leah Lyon / Better Recipes / Mexican Recipes

952. RADICCHIO, BACON and TOMATO TORTILLAS

serves 2


4 slices thick bacon
1 small head radicchio, chopped coarsely
1 large tomato, chopped
Pinch red pepper flakes
1 tablespoon balsamic vinegar
2 large wheat flower tortillas, heated

In a medium skillet, cook the bacon over medium heat until very crisp. Drain on paper towels and crumble the bacon into bits; set aside. Drain off all but 1 tablespoon of the bacon drippings and cook the radicchio for several minutes, until it starts to wilt. Add the tomato and red pepper flakes and cook for another 5 minutes. Remove from the heat and add the bacon and balsamic vinegar. Mix well. Divide the mixture evenly between the two tortillas. Roll up and serve immediately.


courtesy of: Royal Rose Radicchio, European Vegetable Specialties Farms, Inc., 1120 Growers Street, Salinas, California 93901

934. BACON, BLUE CHEESE and AVOCADO QUESADILLA

1 flour tortilla (10-inch)
¾ cup mozzarella cheese, shredded
1 tablespoon blue cheese, crumbled
3 roma tomato slices, 1/8-inch slices
¼ avocado, sliced (1/4 of 1 avocado)
¼ cup bacon, cooked crisp, chopped
1 teaspoon red onion, diced
1 tablespoon spinach, fresh, julienne
Avocado Ranch Dressing, recipe follows

Top flour tortilla in listed order spreading the cheese over the entire surface, and the rest of the fillings over half of the surface. Nestle the slice of tomato in the curve of each slice of avocado. Brown quesadilla on medium grill on both sides. Fold in half, cut into thirds. Serve with 1/4 cup Avocado Ranch Dressing.

Avocado Ranch Dressing: Dice 2 (1 pound) avocados. Blend avocados, 1 quart Ranch dressing and 1 ounce (3/4 cup packed) freshly chopped parsley until smooth, stopping to scrape down sides. Yield: 5-1/4 Cups.


courtesy of: California Avocados

878. ZUNI ROLLS with RASPBERRY CHIPOTLE SAUCE SMOKED TURKEY, CHEESE and BACON TORTILLA ROLLS

serves 2


For chipotle sauce:
1 cup fresh raspberries or frozen unsweetened raspberries, thawed
2 tablespoons sugar
1/4 cup Ruby Port
1 drained canned whole chipotle chile in adobo

For Zuni rolls:
2 scallions
two 9- to 10-inch flour tortillas
2/3 cup coarsely grated Jack cheese (about 2 ounces)
1/4 pound thinly sliced smoked turkey breast
6 slices crisp-cooked bacon

Make chipotle sauce:
In a small saucepan combine sauce ingredients and simmer, stirring occasionally, until sugar is dissolved. In a blender or food processor puree sauce and strain, if desired.

Make Zuni rolls:
Finely chop scallions. Arrange tortillas on a work surface and divide Jack, turkey, bacon, and scallions evenly between them. Drizzle some chipotle sauce over filling and gently roll up tortillas.

In a lightly oiled skillet toast rolls, starting with seam sides down, over moderately high heat, turning them, until golden on all sides, about 3 minutes. Alternatively they can be baked in a 375°F oven for 10 minutes. Diagonally halve tortillas crosswise and serve remaining sauce separately.


courtesy of: Coop Food Stores, Hanover & Lebanon, New Hampshire / Hanover Co-op Food Store, 45 South Park Street, Hanover, New Hampshire 03755, (603) 643-2667 / Lebanon Co-op Food Store, 12 Centerra Parkway, Suite 75, Lebanon, New Hampshire 03766, (603) 643-4889

787. CORNISH BRIE and BACON QUESADILLAS

4 large soft flour tortillas
3 oz. Cornish Brie, sliced
3 tomatoes, sliced
4 oz. smoked bacon
2 tablespoons sliced jalapeno peppers, drained
3/4 tablespoon vegetable oil
1 (150g) tub of ready made salsa sauce
Salad leaves to serve

Place the flour tortillas on a clean work surface. Cover half of each layer with a layer of Brie, some sliced tomato, bacon and pickled chilies. Season to taste with salt & pepper. Fold in half to cover the filling. Seal the edges together with a little water. Heat the oil in a frying pan. Fry the tortillas two at a time for 3-4 minutes, turning once until golden brown on both sides. Serve immediately with tomato salsa and salad


courtesy of: Coombe Castle International, Corsham, Wiltshire, SN13 9XN, England, Tel: +44 (0)1225 812712 Fax: +44 (0)1225 812512

786. CHICKEN BACON RANCH WRAPS

3 cups coarsely shredded deli rotisserie chicken (from 2-2 1/2 lb chicken)
1 cup shredded Monterey Jack cheese (4 oz)
8 slices cooked bacon, chopped (about 1/2 cup)
1/4 cup chopped green onions (4 medium)
1 cup ranch dressing
8 (8-inch) flour tortillas
4 cups shredded romaine lettuce

In large bowl, gently mix all ingredients except tortillas and lettuce. Cover; refrigerate up to 3 days. To make one wrap, spread a generous 1/3 cup chicken mixture on tortilla. Top with 1/2 cup shredded lettuce; roll up. Note: Warm the tortillas slightly in the microwave so they are more pliable. The filling can also be heated in the microwave (heat individual portions on High for 30-45 seconds) to make a hot sandwich.


courtesy of: Amy Allen Clark, Granger, Indiana / MomAdvice: The Community of Tips, Advice and Articles for Moms

748. TURKEY and BACON ASIAGO WRAP

makes 12 servings


24 ounces sliced smoked turkey
24 slices bacon, cooked crisp
6 cups Asiago cheese, grated finely
12 each tortilla wraps, 12"
6 cups rotini pasta, cooked
1/2 cup red onion, minced
1/2 cup fresh basil, chopped
1 cup mayonnaise
freshly ground black pepper, to taste
3 cups portabello mushrooms, grilled and diced 1/2"

for White Balsamic Vinaigrette:
1/2 cup Dijon mustard
1/4 cup honey
1/4 cup green onion, chopped
2 ounces white balsamic vinegar
4 ounces extra virgin olive oil
sea salt, to taste
freshly ground black pepper

Prepare the white balsamic vinaigrette: Combine all the ingredients for the vinaigrette, except the oil, in a blender. Mix well. Add the oil in a slow steady stream with the motor running. Cook bacon until crisp and reserve. Spread the (12) tortillas out over a clean work surface. Place 2 oz. of the smoked turkey over each tortilla. Place (2) slices of bacon over each. Drizzle a teaspoon of vinaigrette over each sandwich. Combine remaining vinaigrette, mayonnaise, red onions, basil, and pepper in a mixing bowl. Add the pasta, Asiago cheese and mushrooms, and fold together until well mixed. Divide the pasta among the (12) sandwiches. Roll the sandwiches into cylinders and serve.


courtesy of: Hormel Food Service, 1-800-723-8000

640. CHINESE DAN-BIN

1 slice bacon
1 egg, beaten
1 (6 inch) corn tortilla
1/4 cup sweet corn kernels
1 tablespoon salsa

Fry the slice of bacon in a skillet over medium-high heat. Set aside. Reduce the heat to medium. Pour the egg into the skillet, and sprinkle with corn. Cook for less than 10 seconds.

Lay the tortilla over the whole egg. After the egg is firm and attached to the tortilla, flip over, and lay the bacon on top. Put salsa over the bacon, and wrap. Remove from the skillet, cut into small pieces and serve hot.


courtesy of: WCKG Chicago FM Talk Radio

512. BACON and CREAM CHEESE TORTILLA MELT

Servings: 4

2 oz. bacon, cooked and coarsely chopped
8 oz. garlic herb cream cheese spread
6 8" whole wheat tortillas

Spread cheese on tortillas and sprinkle with bacon pieces. Roll up and place seam side down on microwave-safe plate. Loosely cover with a paper towel and cook on high for 1 minute or until tortillas are soft and cheese has started to melt.


courtesy of: Hormel Foods

479. APPLE WALNUT and BACON FLAUTAS with BLUE CHEESE

Makes 6 flautas


For the Filling
3 to 4 slices bacon
3 Granny Smith or other tart green apples, peeled, cored, and diced
1-1/2 teaspoons fresh thyme
1/4 teaspoon ground black pepper
Juice of 1 lime
2 teaspoons packed brown sugar or to taste
1/4 cup walnuts, toasted and coarsely chopped
1 cup (4 ounces) crumbled blue cheese or aged goat cheese
Six 8-inch yellow or blue corn tortillas

For the filling, cook the bacon in a large saute pan or skillet over medium heat until the fat has rendered and the bacon is brown but not crisp, about 3 to 5 minutes. Using a slotted spoon, remove the bacon, leaving the fat in the pan. Saute the apples in the bacon fat, stirring gently, for 6 to 8 minutes, or until evenly browned and tender, but not mushy. Add the thyme and remove the apples from the heat. Add the pepper, lime juice, and brown sugar and stir well. Pour the apple mixture into a shallow pan and spread it out to cool to room temperature. Put the cool apple mixture into a medium bowl and stir in the bacon, walnut, and cheese.

Lay the tortillas on a flat surface in a single layer for 3 to 4 minutes, or until they are leathery but not brittle. Heat inch of oil in a skillet to 325 degrees F., or until it is hot but not sizzling. Place 1 tortilla in the oil for 1 to 2 seconds, or until it is pliable. Using tongs, place the tortilla on a paper towel to drain. Repeat this step with the remaining tortillas. Drain them well, blotting the surfaces to take away excess oil. Spoon about 4 tablespoons of the filling in a line down the center of a tortilla and roll it into a tight cylinder. Close the seam with a toothpick. Repeat to roll and seal the remaining tortillas. The flautas may be prepared to this point up to 24 hours in advance, but they must be covered airtight with plastic wrap to keep them from drying or splitting. Refrigerate the flautas until ready to serve them.

When ready to serve the flautas, heat 3 to 4 inches of oil to 375 degrees F., or until sizzling but not smoking, in a large, heavy pot or deep-fryer. Using tongs, add 3 or 4 flautas to the oil and fry for 3 to 5 minutes, or until golden and crisp. Using tongs, transfer the flautas to a baking sheet lined with paper towels. Place the flautas on a wire rack or grill screen set on a baking sheet. Put the pan in the warm oven. Repeat the process to fry the remaining flautas. Remove the toothpicks and serve the flautas at once. If you like, cut the flautas in half on the diagonal with a serrated knife before serving.


courtesy of: ¡cocina! a hands-on guide to the techniques of southwestern cooking by Leland Atkinson, with a foreword by Mark Miller, November 1996

391. ALASKAN KING CRAB, BRIE, and BACON WRAP SANDWICH

serves 4


1 lb. Alaska King Crab meat
4 (12-14 inch) flour tortillas, warmed
4 oz brie cheese, ripe, diced
4 cups mixed baby lettuces
1 cup tomato, diced
4 slices bacon, cooked
1/2 cup mayonnaise
1 1/2 tsp fresh dill, chopped

Mix the dill and mayonnaise together in a bowl. Place king crab meat and brie together in a sauté pan; warm over medium heat until cheese starts to melt. Lay out the warm tortillas and spread 1 oz of the dill-mayonnaise over each. Top with 1/4 of the crab and brie mixture, 1 cup of the mixed lettuces, 1/4 cup diced tomato, and 1 slice of bacon, crumbled. Fold in the ends and roll up like a cigar. Cut in half at an angle.


courtesy: Fisherman's Express, Alaska Seafoods, LLC, Anchorage, Alaska

387. BACON TACOS

12 slices bacon 

1 package of taco seasoning 

Chopped purple onion

Shredded lettuce

Diced tomato

Salsa

Sour cream

Shredded cheddar cheese

Flour tortillas

Cook bacon with taco seasoning, and then drain. Serve like you would Tacos


Broadbent Hams, 6321 Hopkinsville Road, Cadiz, Kentucky 42211

380. PEANUT BUTTER and BACON TOSTADA

makes 1 serving


1 6-inch flour tortilla
1 tablespoon chunk-style peanut butter
1 slice bacon, crisp-cooked, drained, and crumbled; or 1 tablespoon cooked bacon pieces

Place tortilla under the broiler. Broil 3 inches from the heat about 2 minutes or until crisp; turning once. Remove tortilla from broiler. Spread tortilla with peanut butter. Top with bacon, Return to broiler and broil for 40 to 45 seconds more or until heated through.


courtesy of: Betters Homes and Gardens

374. BLACK BEAN SOUP with BACON and EPAZOTE

serves 4


1 lb. black beans
4 quarts water
1 sprig epazote
1/2 clove garlic, minced
2 oz. oil
1/2 medium onion, sliced
4 slices of bacon
8 oz. heavy cream
Salt, one pinch
1 cube chicken bouillon, crushed

for Garnish:
Corn tortillas
Pasilla chiles
Panella cheese

Wash black beans. Cook with the epazote and garlic in water for about 3 hours or until soft.

Remove epazote after cooking and blend beans with bean stock.

Sauté bacon and onions in oil in heavy, deep pot.

Add in beans and let simmer until desired consistency is reached, stirring frequently.

Season with salt and chicken bouillon.

Strain to remove bacon and onion.

Add in heavy cream. Stir to blend.

Serve in bowl with sliced, fried corn tortillas and with sliced pasilla chiles and panella cheese on the side.

NOTES: Epazote(Chenopodium ambrosioides) is known in English as a Mexican tea or wormseed. It is a pungent herb with pointed serrated leaves, a native to tropical America, but it grows in profusion in Central and Riverside parks and backyards in New York City, and throughout many other parts of the country as well. It is very much an acquired taste, but after a while to cook black beans without it is unthinkable. In this climate it does not have such a strong flavor as that grown in Mexico, but it seems to reach its peak in the fall (the very lush plant in damp spring weather has a most uncharacteristic flavor ) The plants here will start appearing toward the end of April an last sometimes well into December if the frosts are not too severe. It is undoubtedly best used fresh. You can easily uproot a plant, or grow one from seed, and it will flourish throughout the winter indoors if planted in a large, deep pot and kept moist. However, if this is too much trouble, you can gather a quantity of it, dry it, and store it away, out of the light.

Epazote is used a great deal in central and southern Mexico but not so much in the north and northwest. It is used to flavor black beans, soups, certain fillings for Quesadillas, Muk-bil-pollo etc. there is not substitute.

The name of the herb, like that of coriander, is disparaging. It comes from the Nahuatl words epatl and tzotl, an animal with a rank odor like a skunk and something unclean.


courtesy of: The Royal Resorts, Cancun, Mexico

246. TANGY BACON TORTILLA ROLL-UPS

makes 4 dozen roll-ups


1 lb. sliced bacon
6 flour tortillas
1 package (8 oz.) light cream cheese, softened
2 tablespoons Chinese-style mustard
3 tablespoons + 1 teaspoon creamed horseradish
1/2 lb. spinach, washed and stems removed
4 medium tomatoes


In a large skillet, fry 4-6 strips of bacon until crisp. Remove bacon to paper towel to drain. Repeat until all bacon is fried. Crumble.

In a mixing bowl, combine cream cheese, mustard and horseradish. Spread an equal amount of cream cheese mixture onto one side of each tortilla. Cover 3/4 of each tortilla with spinach leaves and tomato slices leaving 1/4 of each tortilla with cream cheese mixture exposed.

Divide bacon equally on each tortilla. Roll up tightly beginning with side covered with spinach and ending with cream cheese mixture. Wrap individually with plastic wrap. Refrigerate overnight. When ready to serve, cut into 1 inch slices.


courtesy of: Jones Dairy Farm, 800 Jones Avenue, P.O. Box 808, Fort Atkinson, WI 53538-0808, 800-563-1004