So whip up a few and enjoy these easy to make treats. If desired,before frying, you can cut each in thirds, fry, and serve with the shaved radish and lettuce with creamy chipotle
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- 2 lb
- thick sliced smoked bacon
- 1 medium
- sweet onion,finely diced
- 1/4 c
- 1 or 2 Tbsp
- ancho chile powder
- 1/2 to 1 tsp
- chipotle chili powder
- vegetable oil
- corn tortillas(heat in microwave for 20 seconds)
- thinly sliced radishes and shaved lettuce and chipotle sauce
1In a large skillet, cook the bacon over medium heat until crisp; remove to paper towels to drain. Keep the bacon grease in the skillet.
Cut the bacon crosswise into 1-inch strips and put in a bowl.
2In the skillet with the bacon grease, sauté the onions until golden brown. Using a slotted spoon, transfer the onion to the bowl with the bacon pieces, add the honey and ancho and chipotle powders, and season to taste with salt.
3Add enough vegetable oil to a deep skillet to measure about 1-inch deep and heat to 375^ on an instant read thermometer.(i used my electric fry pan)
4Heat each tortilla as you go in microwave for 20 seconds or less and working quickly, place 2 tablespoons of the filling mixture in each tortilla and roll up tightly, and secure with 2 toothpicks (or cut in 3 and use 3 toothpicks, and fry until golden brown and crispy.
Remove, drain on paper towels, discard the toothpicks ,if desired, and serve immediately with shaved radishes, and shredded lettuce and chipotle sauce- (I use Taco Bell mild sauce).Ranch dressing with bacon bits works good too.