Description
These Keto Chicken Bacon Ranch Taquitos are a crunchy and cheesy delight, perfect for those following a low-carb diet. Made with mozzarella cheese shells and a creamy chicken filling, they satisfy cravings without derailing your diet.
Ingredients
For the cheese shells
- 3 cups shredded mozzarella cheese (Use low moisture, part skim for the best results.)
For the filling
- 2 cups cooked shredded chicken (Rotisserie chicken works well for ease.)
- 4 oz cream cheese (Softened for easy mixing.)
- 1 cup cooked bacon, chopped (Chop small for even distribution.)
- 1 tablespoon ranch seasoning (Adjust based on taste preference.)
- 2 tablespoons green onions, chopped (Optional but adds freshness.)
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt (Add if needed.)
Instructions
Preparation
- In a bowl, mix the shredded chicken, softened cream cheese, chopped bacon, ranch seasoning, and green onions until creamy and spreadable. If it feels dry, add a tiny spoon of ranch dressing.
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
- Sprinkle mozzarella into circles about 3 to 4 inches wide on the baking sheet, keeping them thin and even.
- Bake for 6 to 8 minutes until the edges are golden and the center is melted.
Assembly and Cooking
- Let the cheese cool for 30 to 60 seconds until still flexible. Add a spoonful of filling along one side and roll gently, placing seam side down.
- Return the rolled taquitos to the oven for 2 to 4 minutes to set the shape and crisp the outside.
Notes
If you have leftover chicken, feel free to use it in this recipe. For added variations, consider spicy jalapeno, buffalo chicken, or southwest-style fillings.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course, Snack
- Cuisine: American, Keto