Instructions:

1. In a small bowl, stir together the melted butter and minced garlic. Set aside.
2. Lay the tortillas flat on a clean surface. Sprinkle each one generously with shredded cheddar cheese and chopped cooked bacon.
3. Roll each tortilla tightly into a log shape and place seam-side down on a plate or tray.
4. Preheat a large skillet or griddle over medium heat.
5. Brush each rollup with the garlic butter mixture. Place them in the skillet seam-side down.
6. Toast for 2–3 minutes per side, brushing with more garlic butter as they cook, until all sides are golden brown and crispy.
7. Transfer to a serving plate and sprinkle with chopped chives, if desired. Serve immediately while hot and melty.

Variations :

• Spread a thin layer of cream cheese or herbed cheese spread inside before adding cheese and bacon.
• Swap cheddar for Monterey Jack, pepper jack, or gouda.
• Add thin slices of jalapeño or roasted red peppers for a spicy or sweet kick.
• Turn them into full wraps with extra fillings like scrambled eggs or sautéed mushrooms for breakfast.

Tips :

• Use pre-cooked bacon to speed up prep—just chop and go.
• For even crisping, press the rollups lightly with a spatula while cooking.
• To keep warm for serving, place toasted rollups on a baking sheet in a low oven (around 200°F/95°C).
• These reheat well in an air fryer or oven—just avoid the microwave to keep the crunch.