Blue Ribbon Rio Grande Scramble

1 pound of Blue Ribbon Thick Sliced Bacon

1 1/2 cups chopped cooked potatoes

1 1/2 cups chopped onions

1 1/2 cups chopped tomatoes

3/4 cup chopped green bell pepper

1/4 to 1/2 cup Piquante sauce or salsa

1 tablespoon hot pepper sauce

1/2 teaspoon garlic powder

1/2 teaspoon salt

4 9-inch flour or corn tortillas

2 cups prepared meatless chili

1/2 cup shredded Cheddar cheese

 

Cook bacon in a large skillet until crisp, then crumble. Drain off any dripping. Add all remaining ingredients except tortillas, chili and cheese; simmer 20 minutes or until vegetables are crisp-tender. Place 1 cup bacon mixture in center of each tortilla; fold tortilla over filling to close. Heat chili in small saucepan until hot, stirring occasionally. Top each folded tortilla with 1/2 cup chili and 2 tablespoons cheese. Serve hot. Refrigerate leftovers.

 

Makes 4 servings