If you’re craving a snack that’s bursting with flavor, perfectly crispy, and easy to make, look no further than Baked Chicken Bacon Ranch Taquitos. Combining the savory goodness of ranch-seasoned chicken, smoky bacon, and melty cheese, these taquitos are the ultimate treat for any occasion. Let’s dive into the step-by-step process to create this mouthwatering dish.
The Perfect Snack for Any Occasion
Whether you’re hosting a game night, looking for an easy weeknight meal, or just want to impress your family and friends, Baked Chicken Bacon Ranch Taquitos fit the bill. Their golden-brown exterior, creamy and cheesy filling, and hints of ranch seasoning will leave everyone asking for more.
Why You’ll Love This Recipe
- Quick and Easy: With a straightforward preparation process, this recipe is beginner-friendly.
- Versatile: Perfect as a snack, appetizer, or even a main course.
- Crowd-Pleasing: Combines universally loved flavors like chicken, bacon, cheese, and ranch seasoning.
Ingredients at a Glance
To make these flavorful taquitos, you’ll need the following ingredients:
For the Chicken
| Ingredient | Quantity |
|---|---|
| Dry ranch seasoning | ½ packet (from 1 oz packet) |
| Whole chicken | 1 (about 4 pounds) |
| Lemon, halved | 1 |
| Canola oil | 2 tbsp |
| Chicken stock | 1 cup |
For the Taquitos
| Ingredient | Quantity |
|---|---|
| Cream cheese, softened | 8 oz |
| Bacon, cooked and crumbled | 6-7 strips |
| Monterey Jack cheese, shredded | 2 cups |
| Green onions, chopped | 2 tbsp |
| Flour tortillas (6-inch) | 16 |
| Dry ranch seasoning | ½ packet (remaining) |
How to Make Baked Chicken Bacon Ranch Taquitos
Step 1: Preparing the Chicken
- Preheat Your Oven: Set your oven to 375°F (190°C) to get started.
- Season the Chicken: Rub the chicken evenly with ½ packet of ranch seasoning. This gives the chicken a flavorful crust.
- Add Lemon and Oil: Squeeze the juice from the halved lemon over the chicken and place the lemon halves inside the cavity. Drizzle 2 tablespoons of canola oil over the skin for a golden finish.
- Roast: Place the chicken in a roasting pan and pour 1 cup of chicken stock into the pan. Roast for 1½ to 2 hours, or until the internal temperature reaches 165°F (74°C).
- Rest and Shred: Allow the chicken to rest for 10 minutes. Remove the skin and bones, then shred the meat. Set it aside for the filling.
Step 2: Making the Taquito Filling
- Combine Ingredients: In a large mixing bowl, combine the shredded chicken, softened cream cheese, crumbled bacon, shredded Monterey Jack cheese, chopped green onions, and the remaining ½ packet of ranch seasoning. Mix thoroughly until well blended.
Step 3: Assembling the Taquitos
- Warm the Tortillas: Heat the tortillas in the microwave for a few seconds to make them pliable.
- Fill and Roll: Spoon about 2-3 tablespoons of the chicken mixture into the center of each tortilla. Tightly roll the tortilla around the filling.
- Prepare for Baking: Place the taquitos seam-side down on a parchment-lined baking sheet.
Step 4: Baking to Perfection
- Preheat Oven: Set the oven to 425°F (220°C).
- Brush with Oil: Lightly spray or brush the tops of the taquitos with cooking spray or oil.
- Bake: Bake for 15-20 minutes, or until crispy and golden brown.
Serving Suggestions
- Pair with ranch dressing, salsa, or guacamole for dipping.
- Add a side of coleslaw or a fresh green salad for a balanced meal.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 250-300 |
| Protein | 15-20g |
| Fat | 12-15g |
| Carbohydrates | 15-18g |
| Fiber | 1-2g |
Tips for Success
- Make Ahead: Prep the chicken and filling a day in advance to save time.
- Crispier Taquitos: Flip the taquitos halfway through baking for an evenly crispy exterior.
- Alternative Proteins: Substitute chicken with turkey or shredded beef for variety.
FAQs
1. Can I use store-bought rotisserie chicken?
Yes, using pre-cooked rotisserie chicken saves time and works well for this recipe.
2. What’s the best way to reheat taquitos?
Reheat them in an oven at 375°F (190°C) for 10-12 minutes to restore their crispiness.
3. Can I freeze the taquitos?
Absolutely! Assemble the taquitos, freeze them on a tray, and store them in an airtight container. Bake directly from frozen, adding a few extra minutes to the cooking time.
4. Can I use corn tortillas instead of flour tortillas?
Yes, but corn tortillas are smaller and less flexible. Warm them well before rolling to prevent cracks.
5. How can I make this recipe healthier?
Use low-fat cream cheese, turkey bacon, and whole wheat tortillas to reduce fat and calories.
6. Are there vegetarian alternatives?
For a vegetarian version, replace the chicken with black beans or a plant-based protein.
Final Thoughts
There’s no denying that Baked Chicken Bacon Ranch Taquitos are a game-changer for your snack menu. With their crispy exterior, creamy filling, and rich flavors, they’re bound to become a household favorite. The best part? They’re easy to make and versatile enough to suit any occasion.
So, what are you waiting for? Gather your ingredients, preheat your oven, and start rolling these delicious taquitos today. Your taste buds will thank you!
Print
Baked Chicken Bacon Ranch Taquitos: A Crispy, Flavorful Snack
- Total Time: 1 hour 45 minutes
- Yield: 16 taquitos 1x
Description
Craving a flavorful and crispy snack? These Baked Chicken Bacon Ranch Taquitos are packed with ranch-seasoned chicken, smoky bacon, and melty cheese, all wrapped up in a golden tortilla. Perfect for game nights, appetizers, or anytime you need a satisfying bite.
Ingredients
For the Chicken:
- ½ packet dry ranch seasoning (from a 1 oz packet)
- 1 whole chicken (about 4 pounds)
- 1 lemon (halved)
- 2 tbsp canola oil
- 1 cup chicken stock
For the Taquitos:
- 8 oz cream cheese (softened)
- 6–7 strips bacon (cooked and crumbled)
- 2 cups Monterey Jack cheese (shredded)
- 2 tbsp green onions (chopped)
- 16 flour tortillas (6-inch size)
- ½ packet dry ranch seasoning (the other half from the chicken)
Instructions
Prepare the Chicken:
- Preheat your oven to 375°F (190°C).
- Rub the whole chicken with ½ packet of ranch seasoning, ensuring it’s evenly coated.
- Squeeze the juice from the lemon halves over the chicken and place the lemon halves inside the chicken cavity.
- Drizzle 2 tablespoons of canola oil over the chicken and place it in a roasting pan. Pour 1 cup of chicken stock into the bottom of the pan.
- Roast the chicken for about 1½ to 2 hours, or until the internal temperature reaches 165°F (74°C). Once done, remove from the oven and let it rest for 10 minutes before shredding the meat. Discard the skin and bones, and reserve the shredded chicken for the taquitos.
Prepare the Taquitos:
- In a large mixing bowl, combine the shredded chicken with softened cream cheese, crumbled bacon, shredded Monterey Jack cheese, green onions, and the remaining ½ packet of ranch seasoning. Mix until well combined.
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Warm the flour tortillas for a few seconds in the microwave to make them pliable. Spoon about 2-3 tablespoons of the chicken mixture into the center of each tortilla.
- Tightly roll each tortilla around the filling to form taquitos and place them seam-side down on the prepared baking sheet.
- Lightly spray or brush the tops of the taquitos with a little oil or cooking spray.
- Bake the taquitos in the oven for 15-20 minutes, or until they are crispy and golden brown.
Serve:
- Serve the taquitos hot with your favorite dipping sauces, such as ranch dressing or salsa, and enjoy!
Notes
- Make-Ahead Tip: Prepare the chicken and filling a day in advance for quick assembly.
- Storage: Store leftover taquitos in an airtight container in the fridge for up to 3 days.
- Freezing Instructions: Freeze assembled taquitos on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 5-7 minutes to the cooking time.
- Variations: Substitute turkey or shredded beef for the chicken. For a vegetarian option, use black beans instead of meat.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: Tex-Mex