Bacon Wrapped Cheesy Tortillas
I wasn’t sure about this Bacon Wrapped Cheesy Tortilla when I found it. It was tucked inside The Better Homes and Gardens New Cook Book, and naturally, I changed it up a little because that’s just what happens in my kitchen. I LOVED these, believe it or not. They are crispy, cheesy, salty, and just a little bit ridiculous in the best possible way. You can cut them into bite-sized pieces for an appetizer tray, serve them whole as a snack, or add them to a game day spread when you want something easy that disappears fast. I usually don’t like making too many recipes I haven’t tried yet if I’m planning on serving them at a party or get together. What if it’s a flop? However, I will absolutely make these again. For sure!
The biggest factor in making Bacon Wrapped Cheesy Tortillas is timing. You want the bacon to cook through and crisp up before the cheese has a chance to melt completely out of the tortilla. If the cheese melts too quickly and the bacon still needs more time, you may lose some of that cheesy goodness onto the pan. If that happens, may I suggest you scoop that melted cheese into a little bowl and call it a bonus cheese dip? Cuz honestly, that would be awesome.
These are one of those recipes that feel playful instead of fussy. A tortilla hugs the cheese, the bacon wraps around the outside, and the oven does the rest. The result is a warm little roll-up with crispy edges, gooey cheese, and bacon flavor in every bite. Simple food, happy people. That’s my kind of recipe.
Not much time to make.
Another cool thing about these? They do not take much time at all. You’re looking at about 10 minutes of prep and around 13 minutes to cook, depending on your oven and the thickness of your bacon. BAH BAM! I love recipes that don’t take very long but still taste oh so yummy in my tummy. They are especially great when you need something last minute and don’t want to drag out every mixing bowl you own.
Fun facts about this easy snack.
Tortillas have been used in Mexican and Tex-Mex cooking for generations because they are flexible, filling, and perfect for wrapping around just about anything. Cheese, of course, brings the melt factor. Bacon brings the smoky crunch. Put all three together and you have a snack that feels a little like a quesadilla, a little like a roll-up, and a little like party food that should come with a warning label: make extra.
Another fun little tidbit: this is the kind of recipe that can be dressed up or kept totally simple. Use cheddar for classic comfort food flavor, pepper jack if you want a little kick, mozzarella for extra stretch, or a Mexican cheese blend if that is what you already have in the fridge. The recipe is forgiving, which is one of the reasons I like it so much.
Tips and tricks for the best bacon wrapped cheesy tortillas.
- Use thin or regular-cut bacon instead of thick-cut bacon. Thick bacon may take too long to cook, and the cheese could escape before the bacon crisps.
- Secure the tortillas with toothpicks if they do not want to stay wrapped. Just remember to remove them before serving.
- Line your baking sheet with foil for easier cleanup. Cheese and bacon drippings can get messy, and foil saves the day.
- Place the seam side down so the tortilla stays closed while it bakes.
- Keep an eye on the last few minutes of cooking. Bacon can go from almost done to extra crispy very quickly.
- Let them rest for a few minutes before cutting. The cheese will be hot, and a short rest helps everything settle.
What do you need for these? Three ingredients. That’s it! It’s pretty much all in the title: tortillas, cheese, and bacon. You can add a dipping sauce if you want, but the basic version is still plenty tasty all on its own.
Flavor ideas.
If you want to change things up, brush the tortillas with a tiny bit of ranch seasoning, taco seasoning, or garlic butter before rolling. You can also add a thin slice of jalapeño inside with the cheese, sprinkle in a little cooked chicken, or use smoked Gouda for a deeper flavor. Just don’t overfill them. The more you stuff inside, the more likely the cheese will make a great escape.
Serving suggestions.
Serve Bacon Wrapped Cheesy Tortillas hot from the oven while the cheese is still melty and the bacon is crisp. For appetizers, slice each one into smaller pieces and arrange them on a platter with small bowls of ranch, salsa, queso, sour cream, or guacamole. For a snack, serve them whole with a side of pickles, chips, or a simple salad. They would also be fun with chili, soup, or a big plate of nachos for a casual dinner night.
These are great for game day, movie night, after-school snacks, potlucks, or those evenings when dinner feels too far away and you need something fun. If serving a crowd, keep a small tray warm in a low oven and bring them out in batches so everyone gets the crispy-cheesy experience.
Storage and reheating tips.
If you have leftovers, let them cool completely first. Store them in an airtight container in the refrigerator for up to 3 days. To reheat, use the oven or an air fryer if you want the bacon to crisp back up. A microwave works in a pinch, but the bacon will be softer. Reheat until warmed through, and watch closely so the cheese does not melt out all over again.
You can also prep a few ahead by rolling and wrapping them, then storing them covered in the refrigerator until you are ready to bake. I would not prep them too far in advance because tortillas can dry out, but a few hours ahead can make party day a little easier.
So, what do you think? Would you serve these as an appetizer, a snack, or maybe both? Around here, I’m voting both. Crispy bacon, melty cheese, and warm tortillas are a pretty strong argument.
More easy snack ideas you might like:
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Rock on!
~Bobbi
Bacon Wrapped Cheesy Tortillas
Equipment
- 9 x 13 Baking Sheet
Ingredients
- 9 Slices Bacon 12 slices if you use 2 per tortilla
- 6 Tortillas, Small (8″-10″)
- 1/2 Cup Velveeta, cubed
Instructions
- Preheat oven to 425°
- Lay out tortilla. Place about 5 cubes or so of Velveeta cheese down the center.
- Roll up tortilla first by folding in half. Then roll starting from the folded side.
- Wrap 1 or 2 slices of bacon around the tortilla. I made 3 tortillas with 1 slice and 3 with 2 slices so you could see. I prefer the 2 slices. If you need to secure these, use toothpicks.
- Place on foil covered cookie sheet.
- Bake @ 425° for 10 minutes, then flip and cook another 3 minutes. If you need to cook longer after the flip, only go 2 minutes at a time. That bacon can get ahead of you.
