• 1 can of refrigerated biscuits
• 1 egg white – slightly beaten

Filling

• ½ lb of bacon – cut in ¼ inch squares
• ½ an onion – chopped
• 1 can green chili – drained and chopped (use fresh if you got them)
• 1 3oz package of cream cheese
• ½ cup of your favorite cheese – shredded
• ¼ teaspoon of garlic powder
• salt and pepper to taste

Preheat your oven to 375°

Fry the bacon until crisp. Remove from the skillet. Add the onion to the bacon drippings. Cook until they’re translucent. Remove the onion.

In a medium bowl, mix all the ingredients for the filling.

Press or roll each biscuit to about ¼ inch thick. Place about 1 tablespoon of filling in the middle. Brush the edges with water.  Fold over and seal with a fork. With the point of a sharp knife make 2-3 vents in each “biscuit”

Brush them with the beaten egg white. Place on a cookie sheet sprayed with nonstick spray.

Bake for 12 – 15 minutes.

They’re great as is but a little dip never hurt anyone.

There is one problem though, you’re most likely going to run out before you want to.

Enjoy!

If you ain’t sweatin, it ain’t chili,

Chuckwagon 505

• 1 lb of ground beef (I like to use ground chuck)
• 1 package of taco seasoning
• 12 corn tortillas
• 1 cup of finely grated cheese of your choice
• Tomatoes – chopped
• Lettuce – chopped
• Onion – chopped or not
• Salsa – optional
• Oil for frying

Fry the ground beef in your trusty skillet. Add the taco seasoning and cook according to package directions.

While the meat mixture is simmering, fry the tortillas in a deep skillet, making sure they remain soft enough to roll. Drain on paper towels.

Put a couple of tablespoons of meat mixture across a tortilla fairly close to the edge. Sprinkle with the grated cheese, and then add the tomatoes, lettuce and onion and roll them up.

Place on a plate seam side down. Cover with a towel to keep warm until all are rolled. Make plenty! These aren’t only great tasting they’re fun to eat.

We came up with these rolled tacos because our grandbabies were such picky eaters and regular tacos were on the “but I don’t like that” list.

We did the cooking and frying and the kids did the “filling” and rolling. I don’t ever remember there being any leftovers. Any time you include the little ones when cooking, they always eat better.

Set out a bowl of salsa for dipping if desired. (Also great dipped in guacamole) Enjoy!

If you ain’t sweatin, it ain’t chili,

Chuckwagon505

• 1 8oz package of cream cheese
• 1 bag of shredded mozzarella cheese
• 1 package of bacon – regular or turkey
• 15-18 Jalapenos

Cut the Jalapenos in half length wise. Remove the seeds and veins.

Combine the cream cheese and mozzarella cheese. Soften that mixture in the microwave.

Fill each Jalapeno half with the cheese mixture. Cut the bacon to fit and place on the top of each one.

Bake in a 400° oven for 30 minutes or until the cheese is browned and the bacon is cooked through.

Serve hot on a platter. My suggestion is if you have more than 4-5 people you better double this. They go fast. Enjoy!

If you ain’t sweatin, it ain’t chili,

Chuckwagon 505