For the bacon weave tortillas I started off by cooking two large bacon weave squares and then placing a bowl over each one and tracing around it with a knife to create a circle. The trick with these bacon weaves is to cook them to the point where the bacon sticks together and is able to be cut, but you don’t want to cook it too much or when you add your taco or quesadilla ingredients and finish cooking it your bacon will burn.
The cooking time will vary depending on which type of bacon you use and how thick it is, but for my original two bacon weaves I just cooked them in the oven at 400° for about 15 minutes.
When done baking I filled it to the brim with seasoned ground beef, sour cream, lettuce, tomato and shredded cheese.
