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Prep 25min
Total25min
Ingredients10
Servings5
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Ingredients
1
tablespoon vegetable oil
5
slices thick-cut bacon, diced
1
small red onion, sliced
Salt
3
cloves garlic, finely chopped
1/2
teaspoon crushed red pepper flakes
1
bunch Swiss chard, stems trimmed and cut into ribbons (about 5 cups)
1
cup Progresso™ reduced sodium chicken broth (from 32-oz carton)
1
package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count)
1/4
cup crumbled queso fresco cheese
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Steps
1
In 10-inch skillet, cook oil and bacon over medium heat 5 minutes; add sliced onion. Season with a pinch of salt; cook 5 to 8 minutes or until bacon is crispy and onion is soft and lightly browned. Drain.
2
Add garlic and red pepper flakes. Cook about 1 minute, stirring occasionally, until garlic is fragrant. Add Swiss chard and chicken broth. Cook 5 to 6 minutes or until Swiss chard is tender and has wilted.
3
Place tortillas on microwavable plate. Cover with waxed paper, and microwave 45 to 60 seconds or until warm.
4
Fill each tortilla with Swiss chard and bacon mixture, then top with cheese.
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Red pepper flakes can be quite spicy. For children or those who do not enjoy spicy food, eliminate red pepper flakes from the recipe.
Queso fresco cheese is very similar in texture to feta cheese. If you are unable to find queso fresco cheese, substitute feta cheese.
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No nutrition information available for this recipe
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