🥓 Chicken Bacon Ranch Taquitos
Yield: ~12 taquitos
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
🧾 Ingredients:
Filling:
2 cups cooked chicken, shredded (rotisserie works great)
6 slices bacon, cooked and crumbled
1 cup shredded cheddar cheese (or cheese blend)
4 oz cream cheese, softened
¼ cup ranch dressing
1 tsp garlic powder
½ tsp onion powder
Salt & pepper to taste
2 green onions, thinly sliced (optional)
For Assembly:
10–12 small flour tortillas (or corn if you prefer)
Cooking spray or a bit of oil for brushing
Optional for Serving:
Extra ranch dressing
Salsa or pico de gallo
Sour cream
🍳 Instructions:
1. Preheat Oven:
Preheat oven to 425°F (220°C).
Line a baking sheet with parchment paper or lightly grease it.
2. Make the Filling:
In a large bowl, mix together:
Shredded chicken
Crumbled bacon
Cheddar cheese
Cream cheese
Ranch dressing
Garlic powder
Onion powder
Salt, pepper
Green onions (if using)
Mix until well combined and creamy.
3. Assemble Taquitos:
Warm tortillas slightly (in the microwave wrapped in a damp paper towel for ~20 seconds) to make them more pliable.
Place 2–3 tablespoons of filling on the lower third of each tortilla.
Roll tightly and place seam-side down on the baking sheet.
4. Bake:
Lightly spray or brush the tops with oil.
Bake for 15–20 minutes, or until golden brown and crispy.
Optional: For extra crispiness, broil for 1–2 minutes at the end — watch closely!
5. Serve:
Serve warm with ranch, sour cream, or your favorite dip.
🔄 Variations & Tips:
Air Fryer Option: Cook at 375°F for 6–8 minutes, flipping halfway through.
Add Heat: Mix in diced jalapeños or a bit of hot sauce.
Make Ahead: Assemble and freeze unbaked taquitos. Bake from frozen at 400°F for 20–25 minutes.
