Southwestern Style Bacon Roll Ups Recipes

Steps:

• In a skillet, cook bacon over medium heat until cooked but not crisp. Remove to paper towels to drain; keep warm. Flatten chicken to 1/4-in. thickness. Sprinkle chicken breasts with seasoned salt. In a bowl, combine the cream cheese, chilies and garlic. Spread half of the mixture on each chicken breast. Roll up chicken and wrap with two bacon strips; secure with toothpicks., Place chicken in a greased shallow 4-1/2 cup baking dish. Bake, uncovered, at 375° for 45 minutes. Cover and bake 10-15 minutes longer or until chicken juices run clear. Discard toothpicks before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut each slice of white bread in half horizontally. Spread with cream cheese. Tightly roll each piece of bread with half a piece of bacon. The bacon should be on the outside of the bread. Secure with toothpicks.
• Arrange roll ups in a single layer on a medium baking dish. Bake in the preheated oven 30 minutes, or until bacon is no longer pink and bread is lightly browned. Serve warm.

Steps:

• In a small skillet, saute onion in butter until tender. In a large bowl, combine the bread cubes, celery salt, garlic powder, salt, pepper and onion mixture; toss to mix evenly. Add egg; toss to coat bread cubes. Roll into ten 1-1/4-in. balls. Wrap a bacon strip around each ball. Secure with a toothpick. Repeat with remaining ingredients., In a large skillet, cook bacon roll-ups on all sides over medium heat for 18 minutes or until bacon is crisp and a thermometer inserted into stuffing reads at least 160°. Drain on paper towels.

Steps:

• In a food processor; combine the first eight ingredients and 1/2 cup cheese; cover and process until smooth. Spread evenly over tortillas. Roll up and place seam side down in a greased 13x9-in. baking dish. , Cover and bake at 350° for 20 minutes or until heated through. Sprinkle with remaining cheese; let stand until cheese melts. Serve with sour cream and salsa if desired.

Steps:

• Arrange the bacon in a single layer in a large nonstick skillet and cook over medium heat, flipping occasionally, until well browned and crisp, 6 to 8 minutes. Drain on a paper-towel-lined plate. Pour the rendered bacon fat into a small heatproof bowl and wipe out the skillet; reserve both. Once the bacon has cooled slightly, roughly chop into small pieces.
• Lay 1 tortilla on a clean work surface. Top with 3 slices of the cheese, tearing some of the slices to fit in an even layer. Next, top with 3 slices of the turkey, making sure to cover the cheese completely. Spread 1 tablespoon of the ranch dressing over the turkey, then sprinkle with half of the chopped bacon. Tightly roll up the tortilla, tucking the filling in as you go. Wrap tightly in a 12-by-12-inch piece of foil, pinching the ends to seal. Repeat with the remaining tortilla, cheese, turkey, ranch and bacon.
• Combine the hot sauce and butter in a small saucepan and cook over medium heat, stirring occasionally, until the butter has melted and the sauce is smooth, about 4 minutes. Keep warm.
• Return the reserved skillet to the stove over medium heat. Place the foil-wrapped rolls in the skillet and cook, turning occasionally, until heated through, about 4 minutes per side. (Wrapping and cooking the rolls in foil first will help keep their shape for easy slicing.) Remove the rolls and discard the foil. Add 1 tablespoon of the reserved bacon fat to the skillet. Return the rolls to the skillet, seam-side down, and cook until the tortilla is well browned on all sides, 1 to 2 minutes per side.
• Slice each roll crosswise into about 10 pinwheels. Serve with the Buffalo sauce and more ranch dressing, for dipping.

Steps:

• In a bowl, combine cream cheese, chicken, bacon and salsa.
• Gently stir until well combined.
• Spread chicken mixture on each tortilla.
• Roll up and wrap in plastic wrap.
• Refrigerate until serving time.
• To serve, cut tortillas into 1 inch pieces.
• If desired, serve with additional salsa for dipping.