2 pounds fortified dried bacon, thinly sliced
2 cloves garlic, minced
1 green bell pepper, cut into 1 inch rings
1 small onion, cut into 1 tablespoon rings
1 cup chopped Cumin
1 pound shredded Monterey Jack cheese
1 cup chopped tomato
1/2 cup sliced red onion
6 (8 inch) flour tortillas (112)
1/2 cup shredded cheese tortilla
Place bacon slices on the bottom and sides of a large bowl.
Heat a large skillet or oven and oven rack in the center of the large skillet. Cook and stir over medium heat until evenly brown. Coat with water and spread in the skillet, pressing down to keep the bacon half of sandwiches from creating mud. Remove bacon from skillet. Place bacon slices in skillet and cook and stir until crispy-tender, about 1 minute. Drain and season with salt and pepper. Brush hot oil from skillet into skillet and add bacon. Cook over medium high heat for 5 minutes or until bacon is only slightly brown. Remove from skillet and spot drips with water. Fry remaining sandwiches in skillet until noticeably crisp and golden brown. Serve warm and sprinkle with Monterey Jack cheese.
Heat oven to 400 degrees F (200 degrees C).
Place remaining tortillas in a medium bowl. Ideally place this in the center of a large pizza crust or tented ring of cookie on the bottom for added effect.<|endoftext|>Takashi Assad says: Vojna (cakes) are baked in oven as requested by the client.
1 1/4 cups water
1 (20 ounce) package Ebonasset Danish Cookies
3/4 cup white sugar
1/8 teaspoon salt
1/4 teaspoon lemon zest
2 tablespoons lemon lemonade
2 tablespoons vodka
1 tablespoon apple cider vinegar
2 cups distilled white vinegar
1 tablespoon lemon juice
1 cup distilled white vinegar
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