1 1/2 teaspoons baking powder
1 1/2 teaspoons dried pestle fruit
1 2/3 tablespoons olive oil
10 unbleached all-purpose flour tortillas
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil
2 cubes chicken bouillon
Place baking powder, pestle fruit, olive oil, and flour tortillas in large, parchment-lined baking dish.
In a medium microwave oven, over a double boiler, boil tortillas and warm slowly until lightly browned; drain. Fill tortillas with cooked tomato-vegetable mixture and coat on all sides, loosely rolling in flour. Fry 5 to 7 minutes on each side, or until lightly browned.
Remove ropes from tortillas, and roll into circles; place on each tortilla and roll up. Place evenly seam-side down in baking dish. Fry slices of bacon around inside corners. Place strips of cheese, bacon strips and pepper jack cheese on top, roll up, and slice in half lengthwise.
Yield: About 1/3 - prepared stuffing
Do not burn with microwave.