INGREDIENTS

12 each  8" Heat Pressed Flour Tortillas (10410)  
As needed 6" Tri-Color Corn Tortilla (07983)  
120 each  Bacon strips 
2 1/4 cups  Jalapeño Cream Cheese, see related recipe 
2 1/4 lbs. Pulled Chicken , prepared 
12 oz.  Onion , small dice 
12 oz.  Corn kernels 
18 oz.  Avocados , small dice  
3 cups Green Leaf Lettuce , chopped  
18 oz.  Tomatoes , small dice 
12 oz.  Cheddar Cheese , shredded 

DIRECTIONS

1.) To create one taco, with 5 bacon strips laying vertically, fold every other strip half over itself.

2.) Lay 1 strip perpendicular, and unfold the flipped strips back over the perpendicular strip of bacon.

3.) Repeat this process, to make a bacon weave using 10 strips of bacon total.

4.) Cut bacon weave into a 10” round. Using a taco mold, bake at 350°F for 15-18 min.

5.) Evenly coat one 8” Tortilla with 1 ½ oz. of Jalapeno Cream Cheese. Using the round bacon weave as the outer layer of the taco shell, top with the 8” tortilla. The cream cheese should be layered between the bacon taco shell and the 8” tortilla.

6.) Top taco with 3 oz. of pulled chicken, 1 oz. onion, 1 oz. corn kernels, 1 ½ oz. avocado, ¼ cup of lettuce, 1 ½ oz. tomato and 1 oz. cheddar cheese.

7.) Garnish with a 3-finger pinch of Mission® Tri Color Thin Strips and any remaining bacon pieces.

Recipe Using Same Product(s)

• 

  Sriracha Crispy Chicken Cone

• 

  Stuffed Poblano Chicken Taco

• 

  Bacon Weave Double Decker Taco

• 

  Huitlacoche Quesadilla

• 

  Chipotle Duck & Pumpkin Springrolls