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Craving something crispy, cheesy, and packed with flavor—without the carbs? These Keto Chicken Bacon Ranch Taquitos are your answer. Inspired by classic Tex-Mex taquitos, this keto-friendly version swaps out traditional tortillas for golden mozzarella cheese shells, delivering a satisfying crunch with every bite. The combination of tender shredded chicken, smoky bacon, and creamy ranch dressing makes these taquitos an irresistible snack or meal.
I first discovered this recipe during my early days on the keto diet. Missing my favorite comfort foods, I stumbled upon this ingenious creation that quickly became a staple in my kitchen. Not only does it satisfy my cravings, but it’s also a hit with family and friends, keto or not.
Why Make These Keto Chicken Bacon Ranch Taquitos?
1. Low-Carb and Keto-Friendly
Each serving of these taquitos contains just 3.5 grams of net carbs, making them perfect for those following a ketogenic or low-carb lifestyle.
2. Quick and Easy Preparation
With a total cook time of under 10 minutes, these taquitos are ideal for busy weeknights or spontaneous snack cravings. The use of mozzarella cheese as the shell eliminates the need for dough preparation or frying.
3. High in Protein
Packed with 19.7 grams of protein per serving, these taquitos help keep you full and satisfied, supporting muscle maintenance and overall health.
4. Versatile and Customizable
Whether you’re hosting a party, preparing a family dinner, or meal prepping for the week, these taquitos fit the bill. They’re easily customizable to suit various tastes and dietary needs.
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Ingredients List
To make 6 taquitos (2 servings):
6 slices mozzarella cheese
1 ½ cups cooked shredded or grilled chicken
¼ cup cooked bacon, crumbled (approximately 2-3 slices)
1 tablespoon low-carb ranch dressing
1 teaspoon chopped green onion
Note: For best results, use a silicone baking mat to prevent the cheese from sticking during baking.
Step-by-Step Instructions
Preheat the Oven
Set your oven to 350°F (175°C). Line a large baking sheet with a silicone baking mat.
Prepare the Filling
In a mixing bowl, combine the shredded chicken, crumbled bacon, ranch dressing, and chopped green onion. Mix well and set aside.
Bake the Cheese Shells
Place the mozzarella slices on the prepared baking sheet, leaving space between each slice to allow for spreading.
Bake for 5-7 minutes, or until the edges are browned and the cheese is bubbly.
Form the Taquitos
Remove the baking sheet from the oven and let the cheese slices cool for about 1 minute, just until they are cool enough to handle but still pliable.
Place a spoonful of the chicken mixture on one edge of each cheese slice and tightly roll it up, placing the seam side down.
Serve
Allow the taquitos to cool slightly to firm up. Serve warm with additional ranch dressing or your favorite keto-friendly dipping sauce.
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Tips and Substitutions
Cheese Variations: While mozzarella works well, you can experiment with other cheeses like cheddar or Monterey Jack for different flavors.
Protein Options: Substitute the chicken with turkey, beef, or a plant-based protein to suit your preferences.
Add Veggies: Incorporate finely chopped vegetables like bell peppers or spinach into the filling for added nutrition.
Spice It Up: Add a dash of hot sauce or chopped jalapeños to the filling for a spicy kick.
Recipe Variations
Buffalo Chicken Taquitos: Replace the ranch dressing with buffalo sauce for a tangy, spicy version.
BBQ Chicken Taquitos: Use sugar-free BBQ sauce instead of ranch for a smoky flavor.
Vegetarian Taquitos: Omit the chicken and bacon, and fill with sautéed mushrooms, spinach, and cheese.
Breakfast Taquitos: Fill with scrambled eggs, bacon, and cheese for a keto-friendly breakfast option.
Nutritional Information (Per Serving – 3 Taquitos)
Calories: 329 kcal
Total Fat: 19 g
Protein: 19.7 g
Total Carbohydrates: 3.5 g
Sugar: 0.4 g
Cholesterol: 96 mg
Sodium: 549 mg
Note: Nutritional values may vary based on the specific brands and ingredients used.
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Storage and Serving Suggestions
Storage
Refrigerator: Store leftover taquitos in an airtight container in the refrigerator for up to 3 days.
Freezer: Place cooled taquitos in a single layer on a baking sheet to freeze. Once frozen, transfer to a freezer-safe bag or container. They can be stored for up to 1 month.
Reheating
Oven: Preheat to 350°F (175°C) and bake for 10 minutes or until heated through.
Microwave: Heat on high for 1-2 minutes, though this method may result in a softer texture.
Serving Suggestions
Dipping Sauces: Serve with additional ranch dressing, guacamole, or a keto-friendly salsa.
Side Dishes: Pair with a fresh green salad or roasted vegetables for a complete meal.
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Common Questions
Q: Can I use pre-shredded cheese for the shells?
A: It’s best to use whole slices of mozzarella cheese, as pre-shredded cheese often contains anti-caking agents that can affect melting and texture.
Q: What if I don’t have a silicone baking mat?
A: You can use parchment paper, but be cautious as the cheese may stick more easily. A silicone baking mat provides the best non-stick surface.
Q: Are these taquitos suitable for meal prep?
A: Absolutely! Prepare a batch ahead of time and store them in the refrigerator or freezer for quick meals throughout the week.
Q: Can I make these dairy-free?
A: While the cheese shells are a key component, you can experiment with dairy-free cheese alternatives. Keep in mind that results may vary based on the product used.
These Keto Chicken Bacon Ranch Taquitos are a testament to how delicious and satisfying low-carb eating can be. Whether you’re new to keto or a seasoned pro, this recipe is sure to become a favorite in your rotation.
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