Crispy Loaded Chicken Ranch Taquitos – Cheesy, Crunchy & Irresistible
Introduction
These Chicken Ranch Taquitos are the ultimate party snack or weeknight dinner. Packed with juicy shredded chicken, melty cheese, smoky bacon, and ranch seasoning, they’re rolled in tortillas and baked until golden and crispy. Dip them in salsa or sour cream, and you’ve got a crowd‑pleaser that disappears fast!
Why You’ll Love This Recipe
Crispy & cheesy: Oven‑baked for crunch without frying.
Loaded flavor: Ranch seasoning + bacon = unbeatable combo.
Easy prep: Ready in under 45 minutes.
Perfect for sharing: Great for game day, parties, or family dinners.
Ingredients
Taquitos
1 tbsp olive oil
1 lb boneless, skinless chicken (breasts or thighs)
1 packet ranch seasoning mix (~1 oz)
½ cup water
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
½ cup cooked bacon, crumbled (optional but recommended)
12–15 small flour tortillas (taco‑size or smaller)
Cooking spray or olive oil for baking
For Serving (Optional)
Sour cream
Salsa
Fresh cilantro, chopped
Extra crumbled bacon
Step‑by‑Step Instructions
Step 1: Cook Chicken
Heat olive oil in skillet over medium‑high. Cook chicken until browned and cooked through.
Step 2: Shred & Season
Shred chicken with forks. Return to skillet, add ranch seasoning and water. Cook 2–3 minutes until coated.
Step 3: Load Filling
Remove from heat. Stir in cheddar, Monterey Jack, and bacon until melted and combined.
Step 4: Roll Taquitos
Warm tortillas briefly. Spoon 2–3 tbsp filling near edge, roll tightly, and place seam‑side down on baking sheet.
Step 5: Crisp Up
Spray or brush with oil. Bake at 400°F (200°C) for 20–25 minutes until golden and crispy. Flip halfway for extra crunch.
Step 6: Serve
Cool slightly. Serve hot with salsa, sour cream, cilantro, and extra bacon.
Tips & Tricks
Extra crispy: Use a wire rack on baking sheet for airflow.
Make ahead: Assemble taquitos, freeze, then bake straight from frozen.
Cheese swap: Pepper Jack adds a spicy kick.
Quick shortcut: Use rotisserie chicken for faster prep.
Variations
Buffalo Ranch: Add hot sauce to filling.
Veggie Version: Swap bacon for sautéed peppers or mushrooms.
Low‑Carb: Use low‑carb tortillas or lettuce wraps.
Breakfast Taquitos: Add scrambled eggs and hash browns.
Serving Ideas
Perfect for game day platters.
Pair with guacamole or queso dip.
Serve alongside Mexican rice or salad.
Garnish with lime wedges for brightness.
FAQs
Q: Can I fry these instead of baking?
Yes, shallow fry in oil until golden for extra crunch.
Q: Can I use corn tortillas?
Yes, but warm them first to prevent cracking.
Q: How do I store leftovers?
Refrigerate up to 3 days, reheat in oven for crispiness.
Recipe Details
Yield: 12–15 taquitos
Prep Time: 15 minutes
Cook Time: 20–25 minutes
Total Time: ~40 minutes
Final Thoughts
These Crispy Loaded Chicken Ranch Taquitos are cheesy, crunchy, and bursting with flavor. Whether for dinner, snacks, or parties, they’re guaranteed to be a hit.