I remember the first time I made Kentucky fried bacon. I liken it to when man discovered fire. I thought I was a culinary genius. Tender pieces of bacon cooked slowly in its own fat, then breaded with light-as-air bread crumbs and fried to golden brown perfection. Here, I serve it encased in warm tortillas and topped with a variety of toppings.
Lay the tortillas on a flat surface. Place
Here are a few of my favorites combinations:
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