Chicken Bacon Ranch Taquitos are crispy, cheesy tortillas filled with a creamy ranch seasoned filling with shredded chicken, bacon, green onions, and Monterey Jack cheese. They can be baked, air fried or pan fried and are ready in 30 minutes. They're an easy, freezer friendly appetizer, snack or dinner.
Chicken Bacon Ranch Taquitos Recipe
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Taquitos are one of our favorite snacks to keep in the freezer, and this chicken bacon ranch version is the one we make most often. They're crispy, cheesy and taste like a cross between a taquito and a chicken bacon ranch sandwich. Our readers loved our Jalapeno Popper Chicken Taquitos so much that we had to share another fun flavor!
We love that you can bake, air fry or pan fry them, so they work no matter how much time you have. They're perfect for game day, after school snacks or an easy dinner with a salad on the side. If you love the combination of chicken, bacon and ranch as much as we do you also need to try our creamy Chicken Bacon Ranch Pasta!
What are Chicken Bacon Ranch Taquitos
Taquitos are corn tortillas rolled tightly around a filling and cooked until crispy. Our chicken bacon ranch version is filled with a creamy ranch seasoned filling with shredded chicken, bacon and cheese. We share three ways to cook them, baked in the oven, cooked in the air fryer, or pan fried, so you can choose what works best for you! They are so crispy on the outside and creamy on the inside. Served with ranch to dip they are a fan favorite!
What to Serve with
- Mexican Street Corn Pasta Salad
- Chipotle Corn Salsa (Copycat)
- Street Corn Queso
- Cilantro Lime Rice (Chipotle Copycat)
- Buffalo Chicken Pasta Salad
Ingredients
- Tortillas - corn tortillas are traditional and get extra crispy, while small flour tortillas are softer and easier to roll. Warm corn tortillas first so they don't crack.
- Chicken - shredded rotisserie chicken is a huge time saver. Leftover cooked chicken or canned chicken also work.
- Cream Cheese - softened to room temperature so it mixes smoothly with the ranch seasoning and holds the filling together.
- Monterey Jack Cheese - melty and mild. You can swap for mozzarella, cheddar or pepper jack for a little heat.
- Bacon - cooked until crispy and chopped. Every bite gets smoky, salty bacon!
- Green Onions - add freshness and color.
- Ranch Seasoning - a packet of dry ranch dressing mix gives the filling that classic tangy, herby ranch flavor.
How to Make Chicken Bacon Ranch Taquitos
Full Printable Recipe at Bottom of page
- The taquitos can be made in the oven, air fryer, or pan fried stove top.
Choose your cooking method below and follow.
Oven: Preheat the oven to 425°F. Line a large baking sheet with foil and spray with nonstick cooking spray. Set aside.
Air Fryer: Preheat the air fryer to 400°F.
Pan Fried: Add enough oil to a shallow frying pan to come 1 inch up the sides (you'll heat it in step 5). - In a large bowl, combine the cream cheese, ranch seasoning, chicken, bacon, cheese, and green onions. Mix until evenly combined and smooth.
- If using corn tortillas, place them on a microwave safe plate and cover with a damp paper towel. Microwave for 15 seconds, or until soft and pliable.
- Spoon about 2 tablespoons of the filling in a line down the center of each tortilla, leaving a small border at the edges. Roll tightly into a taquito. Repeat with the remaining tortillas.
Cook the Taquitos
- Oven: Place the taquitos seam side down on the prepared baking sheet. Spray the tops with cooking spray or brush with oil. Bake for 10-15 minutes, until golden brown and crispy.
- Air Fryer: Working in batches, place the taquitos seam side down in the air fryer basket and brush the tops with oil. Air fry for 8-10 minutes, until golden brown and crispy, flipping halfway through and brushing the bottoms with oil.
- Pan Fried: Heat the oil over medium heat. Working in batches, carefully fry the taquitos for 3-4 minutes per side, until golden brown and crispy. Tip: place the taquitos seam side down and press the taquito down against the pan for 5-10 seconds so they do not unroll. Drain on a wire rack set over a baking tray, or on a plate lined with paper towel.
- Serve with ranch, salsa, or sour cream for dipping. Enjoy!
Tips for the Best Taquitos
- Flavor Variations - for a spicy version try adding in some finely chopped jalapenos, Buffalo Hot Sauce or Sriracha Sauce. You can also use a spicy jalapeno Havarti or Monterrey jack! You can also use a flavored tortilla such as sun dried tomato or spinach for added flavor and a fun pop of color!
- Serving Options - for serving as an appetizer we love to serve these with a side of ranch to dip. These taquitos are also perfect for dinner. You can serve them topped with shredded lettuce, guacamole, sour cream, chopped tomatoes, and/or dipping sauces (salsa, ranch dressing, etc.).
- Tortillas - when using corn tortillas it is important to microwave them so they are pliable. Please note once they cool down, they will start to crack. So reheat them and ensure they are warm when rolling the taquitos to prevent cracking.
FAQ
Reheat in the air fryer at 350°F for 2-3 minutes until warm and crispy. You can also use the oven or toaster oven at 350°F, or the microwave, but they won't be as crispy.
Store in the refrigerator in Ziplock bags or airtight container up to 3 days.
You can freeze them baked or unbaked in a Ziplock bag or airtight container. Bake them from frozen following the baking instructions and adding 5-10 minutes baking time.
Yes you can prepare them ahead of time and store them in the refrigerator and then follow the baking instructions.
Use corn tortillas (naturally gluten free) and check that your ranch seasoning and bacon are gluten free.
Warm the corn tortillas for about 20-30 seconds in the microwave wrapped in a damp paper towel so they're soft and flexible. Roll them while still warm.
Roll them tightly and place them seam side down on the baking sheet or in the air fryer basket. If pan frying, place them seam side down against the pan and use tongs to hold them in place for 10 seconds. If they still want to unroll, secure them with a toothpick.
Corn tortillas are traditional and get extra crispy. Small flour tortillas are softer and easier to roll, and they work great too.
Yes. Shredded rotisserie chicken is the biggest time saver, but leftover cooked chicken or well drained canned chicken also works.
More Easy Game Day Appetizers
- Sheet Pan Chicken Quesadilla
- Buffalo Chicken Nuggets
- Blooming Chicken Quesadilla Ring
- Buffalo Chicken Dip
Enjoy!
- Sab
Chicken Bacon Ranch Taquitos
Ingredients
- 1 cup cream cheese (8 ounces, 1 brick, at room temperature)
- 2 tablespoon ranch seasoning
- 4 cups chicken (cooked and shredded, ½ rotisserie chicken)
- 6 slices bacon (cooked and chopped)
- 1 cup Monterey Jack cheese (shredded, or mozzarella)
- 3 green onions (chopped)
- 12 corn tortillas (or small flour tortillas)
- Cooking spray (or oil of choice (for brushing, and for pan frying))
Instructions
- The taquitos can be made in the oven, air fryer, or pan fried stove top. Choose your cooking method below and follow.Oven: Preheat the oven to 425°F. Line a large baking sheet with foil and spray with nonstick cooking spray. Set aside.Air Fryer: Preheat the air fryer to 400°F.Pan Fried: Add enough oil to a shallow frying pan to come 1 inch up the sides (you'll heat it in step 5).
- In a large bowl, combine the cream cheese, ranch seasoning, chicken, bacon, cheese, and green onions. Mix until evenly combined and smooth.
- If using corn tortillas, place them on a microwave safe plate and cover with a damp paper towel. Microwave for 15 seconds, or until soft and pliable.
- Spoon about 2 tablespoons of the filling in a line down the center of each tortilla, leaving a small border at the edges. Roll tightly into a taquito. Repeat with the remaining tortillas.
Cook the Taquitos
- Oven: Place the taquitos seam side down on the prepared baking sheet. Spray the tops with cooking spray or brush with oil. Bake for 10-15 minutes, until golden brown and crispy.
- Air Fryer: Working in batches, place the taquitos seam side down in the air fryer basket and brush the tops with oil. Air fry for 8-10 minutes, until golden brown and crispy, flipping halfway through and brushing the bottoms with oil.
- Pan Fried: Heat the oil over medium heat. Working in batches, carefully fry the taquitos for 3-4 minutes per side, until golden brown and crispy. Drain on a wire rack set over a baking tray, or on a plate lined with paper towel.Tip: place the taquitos seam side down and press the taquito down against the pan for 5-10 seconds so they do not unroll.
- Serve with ranch, salsa, or sour cream for dipping. Enjoy!
Notes
Nutrition
Ana says
So easy to make. No more store bought frozen taquitos for us!