I thought about these for a day or so. I mean, how hard could they be? Not hard at all, it turns out. I’ll show what I did, but you can make them any way you see fit.
First, I made a salsa fresca/pico de gallo. I think I’m going to call it salsa fresca from now on, because I keep wanting to call it “pico” but my daughter says that we shouldn’t say that in polite company.
But you don’t have to do this. There’s nothing keeping you from just slicing a tomato!
I thought about it for a while, and I decided to mix a few spoonfuls of salsa with 50/50 mayo and crema. I’ll show why later.
But you don’t have to do this! You can just use mayo. Or Miracle Whip, if that’s your vibe.
I chopped the lettuce, and crumbled some queso blanco, and cut a nice avocado.
But you can skip the queso and the avocado, or use a different cheese, or add black olives if you like those. Or artichoke hearts would be good.
Oh yeah, there’s bacon in there, too. This is about 2 oz cooked, 5 slices of thick cut bacon.
But you can use more! (Or less, but this was just about right I think.)
And from there, you just put it on tortillas. I used wheat, because the bacon has all the crunch this needs. I took the photo with one fully dressed, and one halfway, to show the layering of the ingredients. The reason I mixed the salsa with the mayo/crema was to help it all hold together and soak into the chopped iceberg lettuce.
Next time I’ll probably put the cheese on, then the lettuce, then the salsa on top.
10/10, will make again!
But notice: there’s absolutely nothing “new” here. And it’s not better for having salsa, cheese and avocado on it; just different. It’s my way of doing it.
You wanna know what would be wild? Roast some Brussels sprouts with bacon and onion, wrap them in tortillas, layer them in a casserole dish and cover them with cream sauce and shredded cheese. That would probably kick ass.
First, I made a salsa fresca/pico de gallo. I think I’m going to call it salsa fresca from now on, because I keep wanting to call it “pico” but my daughter says that we shouldn’t say that in polite company.
But you don’t have to do this. There’s nothing keeping you from just slicing a tomato!
I thought about it for a while, and I decided to mix a few spoonfuls of salsa with 50/50 mayo and crema. I’ll show why later.
But you don’t have to do this! You can just use mayo. Or Miracle Whip, if that’s your vibe.
I chopped the lettuce, and crumbled some queso blanco, and cut a nice avocado.
But you can skip the queso and the avocado, or use a different cheese, or add black olives if you like those. Or artichoke hearts would be good.
Oh yeah, there’s bacon in there, too. This is about 2 oz cooked, 5 slices of thick cut bacon.
But you can use more! (Or less, but this was just about right I think.)
And from there, you just put it on tortillas. I used wheat, because the bacon has all the crunch this needs. I took the photo with one fully dressed, and one halfway, to show the layering of the ingredients. The reason I mixed the salsa with the mayo/crema was to help it all hold together and soak into the chopped iceberg lettuce.
Next time I’ll probably put the cheese on, then the lettuce, then the salsa on top.
10/10, will make again!
But notice: there’s absolutely nothing “new” here. And it’s not better for having salsa, cheese and avocado on it; just different. It’s my way of doing it.
You wanna know what would be wild? Roast some Brussels sprouts with bacon and onion, wrap them in tortillas, layer them in a casserole dish and cover them with cream sauce and shredded cheese. That would probably kick ass.
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