Oh I’m so excited.
I joined a club…
An awesome club.
I’m a joiner…
What can I say.
Today is my first reveal as a full fledged member of
And this month I got assigned to pick a recipe to try from the wonderful
And there was so much to choose from!
I finally settled on a true crowd pleaser.
And even with my recipe OCD I hardly changed a thing!
Check out these baked taquitos that pretty much brought the house down!
Carries Sweet Life Chicken Bacon and Ranch Taquitos
- 1 (8 oz) package cream cheese, softened
- 12 slices of bacon, cooked and crumbled
- 1 jalapeno pepper, diced
- 4 cups cooked, shredded chicken I used a rotisserie chicken
- 1/2 packet dry Ranch Dressing mix
- 2 cups Monterrey Jack cheese, shredded
- 3-4 Tablespoons green onion, chopped
- 20 (6-inch) whole wheat or flour tortillas
- Salt
- Non-stick cooking spray
- bacon drippings
Preheat oven to 425 degrees.
Cover a large baking sheet with aluminum foil and spray lightly with cooking spray.
Brown your bacon in a large skillet until crispy. Remove bacon and set aside.
Toss in diced jalapeno and scallions into your bacon drippings and quickly saute until slightly soft. Remove from drippings…be sure to keep the grease!
In a large bowl, mix together cream cheese, chicken, bacon, cheese, jalapeno and green onions.
Fold in your ranch mix.
Mix well.
Spoon 2-3 tablespoons of the chicken mixture into a tortilla and roll it up.
Place taquito seam-side down on the baking sheet. Repeat until you are out of chicken.
Brush tops of taquitos with the reserved bacon drippings and sprinkle with kosher salt.
Place pan in oven and bake for 15-20 minutes. Be sure to keep an eye on them in case you have to run upstairs to say hand out time outs to 3 year olds who hit their brothers in the face with a Wii remote…just saying.
Serve these bad boys up with ranch dressing or salsa!
Delish!
Thanks Carrie…these are going into permanent rotation!
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