Dill Pickle Ranch Chicken Taquitos Recipe
Introduction
Dill Pickle Ranch Chicken Taquitos are oven-baked roll-ups filled with tender ranch-seasoned chicken, tangy dill pickles, and a creamy cheese blend, all wrapped in crispy golden tortillas. These tasty bites are perfect for game days, quick dinners, or entertaining guests with bold, crunchy flavor.
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 (optional)
- Chopped fresh dill, for garnish (optional)
- Sliced pickles, for garnish (optional)
Instructions
- Step 1: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it to prevent sticking.
- Step 2: In a large bowl, combine the shredded chicken, chopped dill pickles, softened cream cheese, ranch dressing, cheddar cheese, mozzarella cheese, fresh dill, garlic powder, onion powder, salt, and black pepper. Mix thoroughly until well incorporated.
- Step 3: Arrange the tortillas on a flat surface. Spread about 3 tablespoons of the chicken mixture evenly along the bottom third of each tortilla.
- Step 4: Roll each tortilla tightly to form a taquito, placing them seam-side down on the prepared baking sheet.
- Step 5: Lightly spray the tops of the taquitos with olive oil spray to encourage crisping during baking.
- Step 6: Bake for 22 to 25 minutes, or until the taquitos are golden brown and crispy on the outside.
- Step 7: Remove from the oven and let cool slightly. Serve warm with extra ranch dressing, chopped fresh dill, or sliced pickles if desired.
Tips & Variations
- Toast tortillas briefly before filling to improve flexibility and prevent cracking when rolling.
- Add a tablespoon of pickle juice to the filling for an extra tangy flavor boost.
- Substitute shredded pork, turkey, or black beans for chicken to change up the protein.
- Use corn tortillas (warmed) for a gluten-free version.
- Try swapping ranch dressing with blue cheese or Caesar dressing for different flavors.
- For extra crispiness, place taquitos on a wire rack set over the baking sheet while baking.
Storage
Store leftover taquitos in an airtight container in the refrigerator for up to 3 days. To reheat, bake at 375°F for 10-15 minutes until warmed through and crispy. These taquitos also freeze well: freeze cooled taquitos in a single layer, transfer to a freezer bag, and keep for up to 3 months. Reheat from frozen in a 375°F oven for 15-20 minutes.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use rotisserie chicken for the filling?
Yes, rotisserie chicken works perfectly as it saves time and blends well with the other ingredients for great flavor and convenience.
What type of tortillas work best for taquitos?
Small flour tortillas around 6 inches in diameter are ideal because they roll easily and crisp nicely in the oven. For a gluten-free option, use warmed corn tortillas to prevent cracking.
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Dill Pickle Ranch Chicken Taquitos Recipe
- Total Time: 45 minutes
- Yield: 6 servings (2 taquitos per serving) 1x
Description
Oven-baked Dill Pickle Ranch Chicken Taquitos are crispy, golden roll-ups filled with tangy ranch-seasoned shredded chicken, dill pickles, and a creamy cheese blend. Perfect as a flavorful appetizer or quick meal, these taquitos deliver a satisfying crunch and bold taste, making them great for game days, gatherings, or easy weeknight dinners.
Ingredients
Chicken Filling
- 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
Assembly
- 12 small flour tortillas, 6-inch diameter
- Olive oil spray
Optional Garnishes
- Extra ranch dressing, for dipping
- Chopped fresh dill
- Sliced pickles
Instructions
- Preheat and Prepare Pan: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or lightly grease it to prevent sticking and make cleanup easier.
- Prepare the Chicken Mixture: In a large bowl, thoroughly combine shredded chicken, finely chopped dill pickles, softened cream cheese, ranch dressing, shredded cheddar and mozzarella cheeses, chopped fresh dill, garlic powder, onion powder, salt, and black pepper until well blended with no lumps.
- Fill and Roll Tortillas: Lay out the flour tortillas and spoon about 3 tablespoons of the chicken filling evenly along the bottom third of each tortilla, being careful not to overfill to avoid splitting.
- Shape and Place Taquitos: Roll each tortilla tightly from the bottom up to form a compact taquito shape and place them seam-side down on your prepared baking sheet, spacing them apart for even crisping.
- Apply Oil Spray: Lightly spray the tops of the rolled taquitos with olive oil spray to help them develop a golden, crispy exterior during baking.
- Bake to Perfection: Bake in the preheated oven for 22 to 25 minutes until the tortillas are golden brown and crisp, and the cheese inside has melted and begun to bubble, particularly at the edges.
- Serve and Garnish: Remove from the oven, let cool slightly for about 5 minutes to set the filling, then serve hot with optional sides like extra ranch dressing, chopped fresh dill, or sliced pickles.
Notes
- These taquitos can be made ahead and refrigerated before baking; just add 2-3 minutes to baking time if baking from cold.
- They provide an excellent source of protein with approximately 17 grams per serving.
- Perfect finger food that requires no utensils, ideal for parties.
- Customize by substituting chicken with pork, turkey, or black beans for a vegetarian option.
- Use corn tortillas warmed before rolling to make this recipe gluten-free.
- Freeze baked taquitos for up to 3 months; reheat at 375°F for 15-20 minutes until hot and crispy.
- For extra crispy taquitos, place them on a wire rack inside the baking sheet while baking and consider flipping halfway through.
- Adding a tablespoon of pickle juice to the filling gives an added tangy kick.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Crunchy Snacks
- Method: Baking
- Cuisine: American
Keywords: Dill Pickle Ranch Chicken Taquitos, baked taquitos, chicken taquitos, crunchy appetizers, ranch chicken, dill pickle recipe, oven-baked snacks, easy party food
