Ingredients
- 12 Each 8" Heat Pressed Flour Tortillas (10410)
- 120 Each Bacon, strips
- 2 1/4 cup Jalapeno 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 cup Green Leaf Lettuce, chopped
- 18 Oz. Tomatoes, small dice
- 12 Oz. Cheddar Cheese, shredded
Directions
- To create one taco, with 5 bacon strips laying vertically, fold every other strip half over itself.
- Lay 1 strip perpendicular, and unfold the flipped strips back over the perpendicular strip of bacon.
- Repeat this process, to make a bacon weave using 10 strips of bacon total.
- Cut bacon weave into a 10” round. Using a taco mold, bake at 350°F for 15-18 min.
- 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.
- 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.
- Garnish with a 3-finger pinch of any remaining bacon pieces.
Ingredients- 1/4 cup Lime Juice
- 1/2 cup Fresh Cilantro, chopped
- 2 Oz. Jalapeños, seeded, minced
- As Needed Kosher Salt
- 12 Oz. Cream Cheese, at room temperature
Directions
- In a stand mixer, add all ingredients and mix until combined using the paddle attachment.
