14 each 8" Fry-Ready Tortilla (37185)
1 lbs. (6 cups) Sweet Yellow Onions , peeled and blanched
3 oz. wt. Bacon , cooked and chopped
2 Tbsp. Fresh Cilantro , chopped
8 oz. wt. (2 cups) Mexican Cheese Blend , shredded
2 oz. wt. (1/2 cup) Chipotle Cheddar Cheese , shredded (Sargento)
1 Tbsp. Fresh Jalapeño , chopped
Egg Wash to brush
10 oz. vol. Chipotle Ranch Sauce , see related recipe
1.) Hold stretch tortillas in a heating cabinet to soften and help make pliable or quickly place in a steamer.
2.) Thinly julienne slice blanched onions. Place in a mixing bowl.
3.) Fold onions with chopped bacon, cilantro, shredded cheeses and jalapenos.
4.) Pull tortillas out of heating cabinet and place on workstation.
5.) Brush outside edges of each stretch tortilla with egg wash and place 2 oz. vol. of filling in the center of each tortilla.
6.) Bring left and right sides together and tightly roll to close.
7.) Skewer bottom of roll with lollipop stick and place on parchment lined ½ sheet pan.
8.) Repeat with remaining tortillas until filling is finished. Tightly wrap in plastic and hold refrigerated until ready to use.
9.) When ready to serve place in a 350 fryer for approximately 3 minutes or until center is hot.
10.) Remove from fryer and drain. Place on plate or in cone holder.
11.) Serve immediately with a side of chipotle ranch sauce for dipping.
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