As promised, here’s the recipe from Day 1 of my 14-Day Pinterest Recipe Challenge. I’ve included the recipe as I found it and the modifications I made along the way. Feel free to make it your own as well.
|Ingredients (Chicken not pictured)|
|Add all ingredients in bowl|
|Mix ingredients well|
|Add 2-3 scoops of mixture at one end of tortilla|
|Place rolled side down|
|Spray tops with non-stick spray|
|Add all ingredients together|
Baked Chicken Bacon Ranch Taquitos
1 (8 oz) package cream cheese, softened (I used reduced fat)
12 slices of bacon, cooked and crumbled ( I only used 6 slices)
4 cups cooked, shredded chicken (I used two chicken breasts and didn’t bother measuring)
1 (1 oz) packet dry Ranch Dressing mix (I used about 1/2 the packet)
2 cups Monterrey Jack cheese, shredded (I used Kraft 3 cheese)
3-4 Tablespoons green onion, chopped (I used about 4 “stalks”)
20 (6-inch) flour tortillas (I used 12 multi-grain larger tortillas)
Non-stick cooking spray
Preheat oven to 425 degrees.
Cover a large baking sheet (I use a cookie sheet) with aluminum foil and spray lightly with cooking spray.
Mix together cream cheese, chicken, bacon, cheese, and green onions. Add in about 1/2 of the dry Ranch dressing mix and taste- add more if you want more of a Ranch taste (I used 1/2 of the packet). Mix well. Spoon 2-3 tablespoons of the chicken mixture into a tortilla and roll it up.
Place taquito seam-side down on the baking sheet. Repeat with all tortillas. Once finished, spray the tops of the taquitos with non-stick cooking spray (or you could lightly brush some olive oil on them) and sprinkle with salt (I like to use sea salt).
Place pan in oven and bake for 15-20 minutes (or until edges and tops are golden). Let cool for a couple of minutes.
Serve with Ranch dressing or Blue Cheese Dressing for dipping (original author said she also likes to dip them in “Salsa Ranch”- just mix equal parts salsa and Ranch dressing together).
Recipe was found on Pinterest with thanks to Six Sisters’ Stuff