Dill Pickle Ranch Chicken Taquitos Recipe
Introduction
Dill Pickle Ranch Chicken Taquitos are a crispy, flavorful twist on a classic appetizer. Filled with a creamy, tangy chicken mixture and baked until golden, these taquitos make a perfect snack or party dish.
Ingredients
- 2 cups cooked chicken breast, shredded
- 1/2 cup dill pickles, finely chopped
- 4 ounces cream cheese, softened
- 1/3 cup ranch dressing
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons fresh dill, chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt, to taste
- Black pepper, to taste
- 12 small flour tortillas, 6-inch diameter
- Olive oil spray
- Extra ranch dressing, for dipping
- Chopped fresh dill, for garnish
- Sliced pickles, for garnish
Instructions
- Step 1: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
- Step 2: In a large mixing bowl, combine the shredded chicken, chopped dill pickles, softened cream cheese, ranch dressing, shredded cheddar cheese, shredded mozzarella cheese, chopped fresh dill, garlic powder, onion powder, salt, and black pepper. Mix thoroughly until well combined.
- Step 3: Arrange the flour tortillas on a flat surface. Evenly distribute about 3 tablespoons of the chicken mixture along the bottom third of each tortilla.
- Step 4: Roll each tortilla tightly to form a taquito shape. Place them seam-side down on the prepared baking sheet.
- Step 5: Lightly spray the tops of the taquitos with olive oil spray to help them crisp up while baking.
- Step 6: Bake for 22 to 25 minutes, or until the taquitos are golden brown and crispy.
- Step 7: Remove from the oven and let cool slightly. Serve warm with extra ranch dressing, chopped fresh dill, and sliced pickles if desired.
Tips & Variations
- For an extra crispy texture, brush the taquitos lightly with olive oil instead of spraying.
- Substitute cooked rotisserie chicken for a quick shortcut.
- Add a pinch of cayenne pepper or hot sauce to the chicken mixture for a spicy kick.
- Use corn tortillas for a gluten-free option, but warm them first to prevent cracking.
Storage
Store leftover taquitos in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 375°F (190°C) for 10 minutes to restore crispiness. Avoid microwaving, as it can make them soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I freeze these taquitos?
Yes, freeze the rolled taquitos on a baking sheet before baking. Once frozen, transfer them to a freezer-safe container. Bake from frozen, increasing the cooking time by about 5-7 minutes.
Can I make these taquitos ahead of time?
Absolutely. Assemble them and keep them covered in the refrigerator for up to 24 hours before baking. This makes them great for preparing in advance for gatherings.
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Dill Pickle Ranch Chicken Taquitos Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Halal
Description
These Dill Pickle Ranch Chicken Taquitos are crispy, cheesy, and packed with tangy dill pickle flavor. Made with shredded chicken, cream cheese, ranch dressing, and a blend of cheddar and mozzarella cheeses, these taquitos are rolled in flour tortillas and baked until golden brown and crispy. Perfect as an appetizer or a satisfying snack, they are served with extra ranch dressing, fresh dill, and pickles for dipping and garnish.
Ingredients
Chicken Mixture
- 2 cups cooked chicken breast, shredded
- 1/2 cup dill pickles, finely chopped
- 4 ounces cream cheese, softened
- 1/3 cup ranch dressing
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons fresh dill, chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt, to taste
- Black pepper, to taste
Wrapping and Cooking
- 12 small flour tortillas, 6-inch diameter
- Olive oil spray
For Serving
- Extra ranch dressing, for dipping
- Chopped fresh dill
- Sliced pickles
Instructions
- Preheat and Prepare Pan: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it to prevent sticking.
- Prepare the Chicken Mixture: In a large mixing bowl, combine the shredded chicken, chopped dill pickles, softened cream cheese, ranch dressing, shredded cheddar and mozzarella cheeses, chopped fresh dill, garlic powder, onion powder, salt, and black pepper. Mix thoroughly until all ingredients are evenly incorporated.
- Fill and Roll Tortillas: Lay out the flour tortillas flat. Place approximately 3 tablespoons of the chicken mixture evenly along the bottom third of each tortilla.
- Shape and Place Taquitos: Roll each tortilla tightly from the filled end to form a taquito, ensuring they are tightly wrapped. Place the rolled taquitos seam-side down on the prepared baking sheet to keep them from unrolling during baking.
- Apply Oil Spray: Lightly spray the tops of the taquitos with olive oil spray. This helps create a crispy outer texture when baked.
- Bake to Perfection: Bake the taquitos in the preheated oven for 22 to 25 minutes or until they turn golden brown and crispy on the outside.
- Serve and Garnish: Remove the taquitos from the oven and allow them to cool slightly. Serve warm with extra ranch dressing for dipping and garnish with chopped fresh dill and sliced pickles as desired.
Notes
- You can substitute cooked rotisserie chicken to save time.
- If you prefer a spicier kick, add some chopped jalapeños to the mixture.
- For a gluten-free option, use gluten-free tortillas.
- Ensure the cream cheese is softened to mix easily with the other ingredients.
- Use olive oil spray sparingly to avoid soggy taquitos but still get a crispy finish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Keywords: Dill Pickle Taquitos, Chicken Taquitos, Ranch Chicken, Baked Taquitos, Snack, Appetizer
