Dill Pickle Ranch Chicken Taquitos Recipe
Crispy, flavorful Dill Pickle Ranch Chicken Taquitos combine tender shredded chicken with tangy dill pickles, creamy cheeses, and fresh dill, all wrapped in soft flour tortillas and baked to golden perfection. These taquitos make an irresistible appetizer or snack, perfect for dipping in ranch dressing and garnished with fresh herbs and sliced pickles.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 taquitos 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Scale
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). Line a large baking sheet with parchment paper or lightly grease it to prevent sticking and ensure easy cleanup.
- Prepare the Chicken Mixture: In a large mixing bowl, combine the shredded chicken, finely chopped dill pickles, softened cream cheese, ranch dressing, shredded cheddar cheese, shredded mozzarella cheese, fresh chopped dill, garlic powder, onion powder, salt, and black pepper. Mix thoroughly until all ingredients are evenly incorporated and the mixture is creamy and well blended.
- Fill and Roll Tortillas: Arrange the flour tortillas on a clean surface. Spoon approximately 3 tablespoons of the chicken filling evenly along the bottom third of each tortilla.
- Shape and Place Taquitos: Roll each tortilla tightly from the filled edge to form a compact taquito. Place the rolled taquitos seam-side down on the prepared baking sheet to help them hold their shape while baking.
- Apply Oil Spray: Lightly spray the tops of the assembled taquitos with olive oil spray. This step is crucial for achieving a golden brown, crispy exterior during baking.
- Bake to Perfection: Bake the taquitos in the preheated oven for 22 to 25 minutes, or until they are golden brown and the exterior is crisp. Watch carefully during the last minutes to avoid burning.
- Serve and Garnish: Remove the taquitos from the oven and let them cool slightly to firm up. Serve them hot with optional garnishes such as extra ranch dressing for dipping, chopped fresh dill, and sliced pickles for added flavor and presentation.
Notes
- Use cooked chicken breast – rotisserie or leftover chicken works perfectly.
- Softened cream cheese ensures easier mixing and a smoother filling.
- Spraying the taquitos with olive oil helps them crisp up nicely in the oven.
- You can substitute flour tortillas with corn tortillas if you prefer, but flour tortillas yield a softer interior with a crispy outside.
- For an extra kick, add a pinch of cayenne pepper or hot sauce to the chicken mixture.
- Serve immediately for best texture, but leftovers can be reheated in the oven to restore crispiness.
Keywords: Dill Pickle Ranch Chicken Taquitos, Baked Taquitos, Chicken Appetizer, Crispy Taquitos, Ranch Dressing, Dill Pickle Recipes
