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Published:May 7th, 2010 19:53 EST
Boss Hog's Tex - Mex Bacon & Cheese Enchiladas

Boss Hog's Tex - Mex Bacon & Cheese Enchiladas

By Rocco Loosbrock


This is a deliciously special and delightfully spicy little dish that has seduced and satisfied absolutely every one I know whose tongue has been tempted by this savory, sizzling slice of the border balancing the cultural flavors and culinary traditions of Mexico and Texas.


Boss Hog`s Tex - Mex Bacon & Cheese Enchiladas

(Serves 4 to 6 humans or 2 Bacon Freaks)


½ lb. Coastal Caliente Smoked Jalepeno Bacon
15 ounces Gourmet Salsa
6 ounces tomato paste
1 (12 ounce) package corn tortillas
4 ounces Cheddar Cheese, shredded
4 ounces Smoked mozzarella Cheese, shredded
1 large onion, diced
6 ounces sliced ripe gourmet green olives
6 ounces sliced, fresh mushrooms


Cook bacon until medium crispy, turning every 3 to 5 minutes for a consistent consistency

When bacon has cooled slightly, pat with paper towels to remove all excess grease.

Crush, cut or break bacon into small, morsel sized pieces.

Preheat oven to 350 degrees F

In a medium sized bowl, combine the tomato paste with the gourmet salsa.

Warm the tortillas in the oven in order to give them flexibility to be moved around without tearing or cracking.

Dip the tortillas in the tomato sauce paste / salsa mixture and lay them out in a casserole dish.
Fill each tortilla with approximately half a handful " of bacon morsels and an equal amount of the shredded cheese blend, along with a pinch each of the onions, olives and mushrooms and then slowly, carefully roll them into a loose enchilada shape trying to avoid tearing, ripping, breaking or cracking.
Continue repeat this process until the entire dish is full.

Sprinkle a small amount of shredded cheese combo on top.

Now bake in preheated oven for 25 to 30 minutes, or until the cheese is fully melted and bubbly.


Signing off at Pigging out!
Rocco "Boss Hog" Loosbrock