Prep time: 10 mins | Bake time: 10 mins | Yield: 6 taquitos
Ingredients
6 slices round mozzarella cheese (or provolone)
1 cup cooked shredded chicken breast
4 strips bacon, cooked and crumbled
2 oz cream cheese, softened
2 tbsp ranch dressing (or ranch seasoning mix)
2 green onions, thinly sliced
Salt and freshly cracked black pepper, to taste
Instructions
1. Prep Oven & Pan: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat.
2. Make Filling: In a medium bowl, combine shredded chicken, crumbled bacon, softened cream cheese, ranch dressing, sliced green onions, salt, and pepper. Mix until smooth and well combined.
3. Bake Cheese Shells: Arrange the mozzarella cheese slices on the prepared baking sheet, leaving space between each slice. Bake for 6–8 minutes until the cheese is melted, bubbly, and the edges turn light golden brown.
4. Fill & Roll: Remove from the oven and let cool for 1 minute until cool enough to handle but still pliable. Spoon a line of the chicken mixture down the center of each warm cheese circle.
5. Crisp & Serve: Working quickly, roll each cheese circle tightly around the filling into a taquito shape with the seam side down. Allow them to cool for 2–3 minutes to set and become crisp before serving.