Equipment Needed
- Mixing bowl
- Large skillet
- Cooking spatula
- Sharp knife
- Cutting board
- Aluminum foil (optional)
Step-by-Step Instructions
When I first attempted to make these roll-ups, I got so anxious thinking about the bacon cooking just right, so I made it my first step. I crisped up the bacon until it reached a perfect golden brown. The sound of the bacon sizzling in the skillet and that mouth-watering aroma was intoxicating. If you’re like me, you might get tempted to steal a piece or two before it even makes it to the roll-ups. Once the bacon was done, I laid it out on paper towels to drain any excess grease, which is super important for keeping the roll-ups from getting soggy.
Next, I moved on to the filling. I grabbed a mixing bowl and combined the softened cream cheese, shredded cheddar, chopped bacon, diced pickles, and dijon mustard. Mixing it together was incredibly satisfying as the creamy cheese surrounded all other ingredients, creating a thick, luscious filling. Don’t be shy with the seasoning; a little salt and pepper go a long way here! I made the mistake of skimping on seasoning the first time, and let me tell you, it turned out a bit bland. You want to make sure that flavor pops!
Now comes the fun part—assembling the roll-ups! I placed the tortillas flat on a cutting board and spread a generous layer of the bacon-cheese filling all over each tortilla, making sure to stay an inch from the edges. You may be tempted to pile it on, but trust me, a well-balanced filling is key. After spreading the filling, I rolled them up tightly, tucking in the sides as I went. This helped avoid any spillage during cooking and kept everything intact. I found that it helped to let them sit for a minute before cooking, so the cheese didn’t ooze out too quickly. (See the next page below to continue…)