Keto chicken bacon ranch taquitos use baked mozzarella rounds in place of tortillas, wrapped around a filling of shredded chicken, chopped bacon, ranch dressing, and green onions. The recipe takes fifteen minutes of prep, twenty minutes of baking, and makes three servings with almost no carbohydrates.
The cheese rounds bake until just set, then cool for a minute until they are pliable enough to roll. The roll then bakes again to firm up into a golden, crunchy shell with a creamy filling inside. They are a low carb alternative to fried taquitos, and they work as a snack, an appetizer, or a quick dinner with a side salad.
Table of Contents
What Makes Keto Chicken Bacon Ranch Taquitos Special
Cheese shells replace tortillas and keep carbs low.
A creamy ranch filling stays moist inside.
They bake on a sheet with little oil.
Ingredients for Keto Chicken Bacon Ranch Taquitos
- The filling is two cups of cooked shredded chicken, four slices of crisp bacon, chopped, half a cup of ranch dressing, and two tablespoons of chopped green onions.
- The shells are one cup of shredded mozzarella cheese, divided into small rounds on a lined baking sheet.
Mozzarella. It melts into a pliable, crunchy shell.
Shredded chicken. It is the protein base.
Bacon. It adds smoke and crunch.
Ranch dressing. It binds the filling.
Green onions. They add a fresh bite.
How to Make Keto Chicken Bacon Ranch Taquitos
1. Heat the oven. Heat the oven to 350 degrees F and line a baking sheet with parchment paper.
2. Mix the filling. Stir the chicken, bacon, ranch dressing, and green onions in a bowl.
3. Bake the rounds. Sprinkle the mozzarella in small rounds on the sheet and bake for five to seven minutes until melted and lightly golden.
4. Fill and roll. Cool the rounds for a minute until flexible, lift them carefully, spoon on the filling, and roll tightly.
5. Bake again. Set the taquitos seam side down on the sheet and bake for five more minutes until crisp.
Watch the cheese rounds closely. If they bake too long, they turn hard and snap when you roll them, and if they come out too early, they are floppy and tear. You want them just past melted, lightly golden around the edges, and cooled for about a minute before you lift them.
Use a thin spatula to lift each round and fill it while it is still warm. Roll tightly and set the taquitos seam side down so they stay shut as they firm up. Always taste a spoonful of the filling before you roll, since the bacon and dressing add salt, and add a little pepper if needed.
Pro Tips for Keto Chicken Bacon Ranch Taquitos
Flag the allergens. This dish contains milk, egg from the dressing, and may contain other allergens, so check every label.
Use cooked chicken. Make sure the chicken is fully cooked to 165 degrees F before shredding.
Cook the bacon fully. Cook it until crisp and wash your hands and tools after handling raw bacon.
Use shredded cheese. Block cheese shreds better.
Line the sheet. Parchment keeps the cheese from sticking.
Make small rounds. They roll more easily.
Serve warm. They are crunchiest fresh.
Check trusted guidance. Read the FDA safe food handling guidance for safe handling of chicken and leftovers.
For a spicier version, add chopped jalapenos or a pinch of cayenne to the filling. Cream cheese stirred in makes the filling richer, and a handful of shredded cheddar adds sharpness. Rotisserie chicken is an easy time saver for the filling.
You can bake the rounds in larger sizes to make burrito style wraps, though they are harder to roll. Smaller rounds make bite sized appetizers for a crowd. In every case, bake just until the cheese is lightly golden and set before you fill it.
Serving Ideas for Keto Chicken Bacon Ranch Taquitos
Serve the taquitos warm with extra ranch dressing, salsa, or sour cream for dipping. For more dishes, try cheddar sausage balls, poached shredded chicken, crockpot beef and bean chili, or pan fried lump crab cakes.
Storing Keto Chicken Bacon Ranch Taquitos
Store leftover taquitos in an airtight container in the refrigerator for up to three days. Reheat them on a baking sheet at 350 degrees F for about five minutes until crisp and hot throughout at 165 degrees F. The filling can be made two days ahead, and the shells are better baked fresh.
Common Questions About Keto Chicken Bacon Ranch Taquitos
What can I use instead of tortillas in keto chicken bacon ranch taquitos?
Baked mozzarella rounds make the shells.
Can you make keto chicken bacon ranch taquitos ahead of time?
Make the filling ahead and bake the shells fresh.
Can you freeze keto chicken bacon ranch taquitos?
Yes. Freeze them baked and reheat in the oven.
Why did my cheese rounds tear?
They cooled too long or baked too hard.
Can I use cheddar for the shells?
Yes, but they brown faster.
Keto Chicken Bacon Ranch Taquitos
Equipment
- Baking sheet
- Parchment paper
- Mixing bowl
Ingredients
Main Ingredients
- 2 cup cooked shredded chicken
- 4 slices bacon cooked and chopped
- 1 cup shredded mozzarella
- ½ cup ranch dressing
- 2 tbsp green onions chopped
Instructions
Cooking
- Heat. Heat the oven to 350 F and line a sheet.
- Mix. Stir the chicken, bacon, ranch, and green onions.
- Bake. Bake mozzarella rounds for 5 to 7 minutes.
- Roll. Cool the rounds briefly, fill, and roll.
- Crisp. Bake the taquitos 5 more minutes.
