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Bacon Veggie Roll-Ups

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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    8 servings


  • 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 shredded cheddar cheese
  • 8 flour tortillas (10 inches)


  • 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.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

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