If you’re on the hunt for a snack or meal that’s low in carbs but high on flavor, I’ve got you covered with this fan-freaking-tastic Keto Chicken Bacon Ranch Taquitos Recipe. These little rolled-up delights combine crispy baked cheese with a creamy chicken and bacon filling that will have you coming back for more. They’re quick, easy, and perfect for those busy days when you still want to stick to your keto goals without sacrificing taste.
Why You’ll Love This Recipe
- Low-Carb & Keto Friendly: Each taquito is only about 3.5 net carbs, so you can indulge guilt-free.
- Super Quick to Make: Takes under 10 minutes from start to finish, perfect for busy nights or snack cravings.
- Irresistible Flavor Combo: Chicken, bacon, and ranch come together like a party in your mouth every time.
- Crispy, Cheesy Shell: The baked mozzarella “tortilla” perfectly crisps while still being flexible enough to roll.
Ingredients You’ll Need
To nail this Keto Chicken Bacon Ranch Taquitos Recipe, you don’t need a long list of fancy items — just a handful of tasty staples that work beautifully together. I always recommend fresh mozzarella slices if you can find them, because the texture makes all the difference in those crispy rolls.
- Mozzarella Cheese Slices: Use good quality sliced mozzarella so they melt evenly and crisp up nicely.
- Cooked Shredded Chicken: Rotisserie chicken works wonders here for a quick fix, but grilled chicken is my go-to for extra smoky flavor.
- Cooked Bacon: The crispier, the better, to add that satisfying crunch and salty punch.
- Low Carb Ranch Dressing: This ties all the flavors together — ranch lovers will rejoice!
- Chopped Green Onion: Adds a fresh, mild bite that balances the richness.
Variations
I love to keep this recipe flexible so you can personalize it to your tastes or what’s in your fridge. You’ll find that swapping a few ingredients can totally change things up without too much extra effort.
- Spicy Kick: Add some diced jalapeños or a pinch of cayenne to the filling for that extra heat I personally crave on colder days.
- Cheese Swap: Feel free to use pepper jack or cheddar slices instead of mozzarella if you want a bolder cheese flavor.
- Herby Freshness: Fresh cilantro or parsley chopped into the filling brightens the flavor beautifully, especially in summer.
- Dairy-Free Version: I haven’t tried it myself, but using a dairy-free cheese alternative and ranch dressing could be a good option for those avoiding dairy.
How to Make Keto Chicken Bacon Ranch Taquitos Recipe
Step 1: Mix the Filling
Start by combining your cooked shredded chicken, crisp bacon, ranch dressing, and chopped green onions in a bowl. I find it easiest to chop the bacon finely so every bite is packed with that smoky flavor. Mix well and set aside while you prep the mozzarella — this step is super forgiving, so don’t stress about precise measurements here.
Step 2: Bake the Cheese Shells
Preheat your oven to 350°F (175°C). Line a large baking sheet with a silicone baking mat — trust me, this is a lifesaver to keep the melted cheese from sticking and turning into a mess. Place your mozzarella slices spaced apart on the mat, and bake for 5-7 minutes. You’ll want to watch closely: when the edges turn golden brown and the cheese is bubbly, it’s ready. This is my favorite part because the cheese goes from gooey to delightfully crispy, but it stays pliable enough to roll — just don’t let it overbake unless you want crunchy chips instead!
Step 3: Roll the Taquitos
Remove the cheese from the oven and let it cool for about a minute — cool enough to handle but still flexible. Place a generous spoonful of your chicken bacon ranch mixture at one edge of each slice, then carefully roll it up tightly. Make sure the seam side is down so they hold their shape during any extra baking or serving. I love how these look all lined up, just waiting to be devoured!
Pro Tips for Making Keto Chicken Bacon Ranch Taquitos Recipe
- Use a Silicone Baking Mat: This is key to easy cleanup and perfect crispy cheese that doesn’t stick or tear when rolling.
- Don’t Overbake the Cheese: Watch closely so the cheese is golden and bubbly but still flexible—overbaked means brittle shells that break when rolling.
- Finely Chop Fillings: Small bits of bacon and green onions blend better, giving every bite consistent flavor and better folding.
- Roll While Warm: Letting the cheese cool too long makes it hard to roll — timing this step right keeps your taquitos looking neat and tasty.
How to Serve Keto Chicken Bacon Ranch Taquitos Recipe
Garnishes
I like to add a little fresh chopped cilantro and a dollop of sour cream or extra ranch dressing on the side for dipping. Sometimes I sprinkle a touch of smoked paprika or a squeeze of lime on top just to brighten things up. It’s those little touches that turn these taquitos into a real treat.
Side Dishes
We often enjoy these with a simple avocado salad or some steamed broccoli to keep things light. If you’re feeling fancy, a side of keto-friendly slaw or some roasted cauliflower rice pairs beautifully and adds a lovely variety in texture.
Creative Ways to Present
For parties or game nights, I like to line the taquitos up on a wooden board with bowls of ranch, salsa, and guacamole for dipping. You could also skewer them with cocktail sticks and serve as finger food. Once, I even wrapped a few with a strip of extra bacon for a bacon-on-bacon twist that was a hit!
Make Ahead and Storage
Storing Leftovers
I store leftover taquitos in an airtight container in the fridge. They keep well for up to 3 days. Just make sure they’ve fully cooled before sealing to avoid sogginess. When I’ve had leftovers, I always look forward to reheating them because they get even tastier after the flavors meld overnight.
Freezing
If I want to prep in advance, I freeze the rolled taquitos on a parchment-lined baking sheet first so they don’t stick, then transfer them into a freezer-safe bag. This way, they keep well for up to a month, and I can bake them straight from frozen when craving a quick keto snack.
Reheating
To reheat, I pop them in the oven at 350°F for about 5-7 minutes until warmed through and the cheese shell crisps back up. Avoid microwaving if you want to keep them crispy — it tends to make the cheese soggy and chewy, which nobody wants!
FAQs
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Can I make these Keto Chicken Bacon Ranch Taquitos ahead of time?
Absolutely! You can prepare the filling in advance and even assemble the taquitos ahead of time. Just keep them refrigerated and bake shortly before serving for the best texture and freshness.
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Do I need a silicone baking mat for this recipe?
I highly recommend it. The silicone mat prevents the melted mozzarella from sticking to your baking sheet and allows the cheese to crisp just right without tearing or sticking.
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Can I use shredded mozzarella instead of slices?
Using slices gives you a perfect “shell” to roll, but shredded mozzarella can work if you spread it out thinly on the mat. Just be mindful that it may be a bit trickier to roll evenly.
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What if I don’t have cooked chicken or bacon?
No problem! You can quickly cook chicken breasts or bacon ahead of time or even use leftovers. For bacon, cooking it crisp before adding keeps the texture spot on.
Final Thoughts
I absolutely love how this Keto Chicken Bacon Ranch Taquitos Recipe turns out every time. It’s become one of my go-to meals whenever I want something quick, satisfying, and perfectly keto-friendly. When I first tried it, I was amazed at how simple ingredients could come together in such a flavorful, fun way. I hope you’ll enjoy making—and more importantly eating—these as much as my family and I do. Give it a go next time you’re craving something cheesy, crispy, and oh-so-delicious!
Print
Keto Chicken Bacon Ranch Taquitos Recipe
- Prep Time: 1 minute
- Cook Time: 5-7 minutes
- Total Time: 6-8 minutes
- Yield: 2 servings (3 taquitos per serving) 1x
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Low Carb, Keto
Description
Delicious and crispy Keto Chicken Bacon Ranch Taquitos are a perfect low-carb snack or appetizer. Made with mozzarella cheese slices baked until bubbly and golden, then filled with a flavorful mixture of shredded chicken, cooked bacon, ranch dressing, and green onions, these taquitos are easy to prepare and packed with savory goodness while keeping carbs minimal.
Ingredients
Cheese Base
- 6 slices mozzarella cheese
Filling
- 1 ½ cups cooked shredded or grilled chicken
- ¼ cup cooked bacon (2–3 slices), chopped
- 1 tablespoon low carb ranch dressing
- 1 teaspoon green onion, chopped
Instructions
- Prepare the Filling: In a bowl, combine the shredded chicken, chopped cooked bacon, low carb ranch dressing, and chopped green onions. Mix well and set aside.
- Preheat the Oven: Set your oven to 350°F (175°C). Line a large baking sheet with a silicone baking mat to prevent the cheese from sticking during baking.
- Bake the Cheese Slices: Arrange the mozzarella slices on the lined baking sheet, leaving space between each slice so they don’t touch. Bake for 5 to 7 minutes until the edges are browned and cheese is bubbly.
- Cool and Soften Cheese: Remove the baking sheet from the oven and let the cheese slices cool for about 1 minute, just enough to handle but still pliable.
- Assemble Taquitos: Place a spoonful of the chicken bacon ranch mixture along one edge of each mozzarella slice. Carefully roll up the cheese slice tightly over the filling with the seam side down to secure.
Notes
- Try my Keto Chicken Fajita Taquitos for a flavorful twist.
- A silicone baking mat is essential to prevent cheese from sticking during baking.
- This recipe yields 2 servings, with each serving containing 3 taquitos.
- Each serving has approximately 3.5 net carbs, perfect for low-carb and keto diets.
Nutrition
- Serving Size: 3 taquitos
- Calories: 320
- Sugar: 1g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1.5g
- Protein: 28g
- Cholesterol: 90mg
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