Keto Chicken Bacon Ranch Taquitos

Ingredients:

• 2 cups shredded cooked chicken
• 6 slices of cooked bacon, crumbled
• 1/4 cup cream cheese, softened
• 1/4 cup ranch dressing
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp paprika (optional)
• 1 1/2 cups shredded cheese (for the taquito shells)
• Fresh parsley or green onions (for garnish, optional)

Instructions:

1. Prepare the filling:
   • In a large bowl, combine shredded chicken, crumbled bacon, cream cheese, ranch dressing, cheddar cheese, mozzarella cheese, garlic powder, onion powder, and paprika. Mix well until fully combined.
2. Make the cheese shells:
   • Preheat your oven to 375°F (190°C).
   • Line a baking sheet with parchment paper or a silicone mat.
   • Place small mounds of shredded cheese (about 1/4 cup each) on the baking sheet, spacing them a few inches apart.
   • Spread the cheese into thin, round circles about 4–5 inches in diameter.
   • Bake for 5–7 minutes, or until the edges are golden and the cheese is bubbly.
3. Assemble the taquitos:
   • Remove the cheese shells from the oven and let them cool for about 30 seconds until they are firm enough to handle but still pliable.
   • Place 2–3 tablespoons of the chicken bacon ranch mixture along one edge of each cheese circle.
   • Carefully roll the cheese shell around the filling, creating a taquito shape.
4. Bake or crisp (optional):
   • Place the rolled taquitos seam-side down on the baking sheet and bake for another 3–5 minutes to seal them, or pan-fry for a crispy finish.
5. Serve and enjoy:
   • Garnish with fresh parsley or green onions, if desired.
   • Serve warm with extra ranch dressing or your favorite keto-friendly dip.

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