Keto Chicken Bacon Ranch Taquitos

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Ingredients

For the Wrappers:

  • 10-12 thick slices of Provolone or Mozzarella cheese (you can also use circles of shredded mozzarella)

For the Filling:

  • 1 ½ cups cooked chicken, shredded (rotisserie chicken works perfectly)

  • 4 oz cream cheese, softened to room temperature

  • 5-6 slices of bacon, cooked crispy and crumbled

  • 1 ½ tbsp dry Ranch seasoning mix

  • Optional garnish: Fresh chopped parsley or cilantro

Instructions

  1. Preheat the Oven: Preheat your oven to 400°F (200°C).

  2. Prepare the Baking Sheet: Line a large baking sheet with parchment paper. (Note: Do not use wax paper or tin foil, or the cheese will stick completely).

  3. Mix the Filling: In a medium bowl, combine the softened cream cheese, shredded chicken, crumbled bacon, and dry Ranch seasoning. Stir until everything is evenly mixed and coated.

  4. Melt the Wrappers: Place the cheese slices flat on the parchment-lined baking sheet, leaving an inch or two of space between each slice. Bake for 5 to 7 minutes. You want the cheese to be completely melted and the edges to just start turning golden brown.

  5. Cool Slightly: Remove the pan from the oven. Let the cheese sit for about 1 to 2 minutes. You need it to cool just enough so you don't burn your fingers, but it must still be warm and pliable.

  6. Fill and Roll: Place a spoonful of the chicken-bacon filling near the edge of each melted cheese circle. Carefully and quickly roll the cheese tightly around the filling, like a cigar.

  7. Set the Shape: Place the rolled taquitos seam-side down on the parchment paper. As the cheese cools to room temperature, it will harden and crisp up, holding its shape perfectly.

  8. Serve: Garnish with freshly chopped parsley. Serve warm or at room temperature (they are great with a side of low-carb ranch dressing or sour cream for dipping!).

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