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Pasta And Bacon Tortillas
Altha Schellenberg, Adams, ND

8 ounces (1 cups) acini de pepe (pasta)
2 pounds double-smoked, sliced bacon
12 large eggs
cup 2% milk
teaspoon salt
teaspoon black pepper
1 red or green bell pepper, finely chopped, optional
24 8-inch flour tortillas
16 ounce jar picante sauce
16 ounces shredded Colby & Monterey Jack cheese
Salsa and sour cream, optional

Cook pasta according to package directions.

Slice bacon into thin slices; fry until crisp. Drain. In large bowl, beat eggs, milk, salt and pepper. Add bell pepper (if desired), bacon and cooked pasta; mix. In a nonstick skillet, cook and stir egg mixture until eggs are completely set.

Heat tortillas in foil in 350 degree oven 8 to10 minutes or on high in microwave between 2 damp paper towels 15 to 20 seconds. Keep warm.

Place 1/3 cup egg mixture on each tortilla. Drizzle 2 tablespoons picante sauce and 2 tablespoons cheese over eggs. Fold over tightly, secure with a wooden pick and serve on a platter or wrap in foil to keep warm. Top with salsa and sour cream, if desired.

Makes 24 tortillas.

Nutritional Information
Nutrition Analysis: Each tortilla provides approximately: 373 calories, 17 g protein, 35 g carbohydrates, 0 g fiber, 18 g fat, 127 mg cholesterol, 34 mcg folate, 2 mg iron, 758 mg sodium