Tender Belly Tacos–savory bacon meets roasted jalapeños, gooey melted cheese, and all the fixings to create a taco that’s crispy, cheesy, and downright irresistible. Perfect for any time of day, these little bites of heaven are sure to spice up your next meal!

Ingredients

• 1 pack of Tender Belly bacon, chopped
• one to packs of 4 inch corn tortillas
• 1 cup shredded Mexican cheese blend (asadero, smoked Gouda and Cotija is what we used)
• 6 jalapeños, roasted and sliced (remove seeds for less heat)
• 1/4 cup sour cream or Mexican crema and salsa
• Fresh cilantro, chopped, for garnish
• Lime wedges, for serving

Instructions

1. Cook the Bacon: In a skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon from the pan and drain on a paper towel-lined plate. Set aside.
2. Roast and Sweat the Jalapeños: If you’re cooking with gas, roast the jalapeños right on the stove top. If electric is what you have, then sautéing the peppers will do as well. After roasting add the peppers to a bowl and cover tightly with food service film and let sweat. This allows the skins to come right off when rubbed and will add a delicious flavor. Cooking either way will mellow the heat a bit, but you can skip this step if you prefer them raw.
3. Assemble the Tacos: Warm your tortillas on your oiled griddle or in a skillet. Layer each tortilla with shredded cheese, cooked bacon then sautéed jalapeños. Remember you are folding them in half so do not over stuff. They will look like little baby quesadillas.
4. Top and Garnish: Add a dollop of sour cream or Mexican crema, sprinkle chopped cilantro, and add a squeeze of lime juice for extra flavor.
5. Serve and Enjoy: Serve the tacos immediately as they are best when they are hot and gooey

Tips

• If you don’t have a griddle on your cook top just use a good heavy bottomed pan (or grab a blow torch.)
• Feel free to add scrambled eggs for a breakfast twist!

Enjoy!