Ingredients:
1 (8 oz) package cream cheese, softened
12 slices of bacon, cooked and crumbled ( I used turkey bacon)
4 cups cooked, shredded chicken (I just used the grilled chicken you can get in the lunch meat section of the grocery store, it is fully cooked and sliced already)
1 (1 oz) packet dry Ranch Dressing mix (I only used 1/2 of this packet)
2 cups Monterrey Jack cheese, shredded ( I actually used Four Cheese Mexican Shredded Cheese)
3-4 Tablespoons green onion, chopped ( I did not use green onion)
20 (6-inch) flour tortillas
Salt ( I used Sea Salt to sprinkle on top)
Non-stick cooking spray
Directions:
Preheat oven to 425 degrees.
Cover a large baking sheet (I use a cookie sheet) with
aluminum foil and spray lightly with cooking spray.
Mix together cream cheese, chicken, bacon, cheese, and green
onions. Add in about 1/2 of the dry Ranch dressing mix and taste- add more if
you want more of a Ranch taste. Mix
well. Spoon 2-3 tablespoons ( I actually used more and didn't make as many as the 20 I made 10) of the chicken mixture into a flour tortilla and
roll it up.
Place taquito seam-side down on the baking sheet. Repeat
about 20 time. Once finished, spray the tops of the taquitos with non-stick
cooking spray (or you could lightly brush some olive oil on them) and sprinkle
with salt (I like to use sea salt).
Place pan in oven and bake for 15-20 minutes (or until edges
and tops are golden). Let cool for a couple of minutes. Serve with Ranch
dressing or Blue Cheese Dressing for dipping. (The lady that made this recipe. her husband also likes to dip them
in "Salsa Ranch"- just mix equal parts salsa and Ranch dressing
together and that's what I did.)
I wish I would of taken a picture of the finished product but forgot and there was no leftovers. My family loved this recipe and this will be added to our weekly menu. I also made a new bread recipe last night called Red Bread.
This recipe came from the
Teen Cuisine book by Matthew Locricchio.
2 garlic gloves- 2 ripe tomatoes- basil leaves- French Bread (baguette)- 1/3 cup olive oil- Sea Salt- Black Pepper
Crush the garlic to break open the skin remove skin, cut off root and discard.
Chop of bite sized tomatoes- Lay bread on baking sheet and toast under broiler for 2 minutes- remove slices and rub one side with the garlic clove- Top each slice with tomato and basil leaves then drizzle with olive oil and sprinkle with sea salt and pepper. This can be served warm or cold.
We also loved this bread and it is super fast to make.
