Dill Pickle Ranch Chicken Taquitos
Dive into a uniquely delicious fusion with these Dill Pickle Ranch Chicken Taquitos! Crispy flour tortillas encase a creamy, savory filling of shredded chicken, tangy dill pickles, rich cream cheese, and zesty ranch, all baked to golden perfection. This appetizer or light meal offers an irresistible crunch and a burst of unexpected flavor that will delight your taste buds.
Prep Time
20 minutes
Cook Time
22 to 25 minutes
Total Time
Approximately 45 minutes
Servings
Makes 12 taquitos, serving 4-6
Keywords
Why This Recipe Delivers
- Uniquely flavorful combination of tangy dill, creamy ranch, and savory chicken.
- Baked, not fried, for a lighter yet still incredibly crispy texture.
- Perfect for appetizers, snacks, or a fun, easy weeknight meal.
- Customizable with your favorite cheeses and dipping sauces.
- A crowd-pleaser that appeals to both adults and children.
Ingredients
- 400 grams (2 cups) cooked chicken breast, shredded
- 80 grams (1/2 cup) dill pickles, finely chopped
- 113 grams (4 ounces) cream cheese, softened
- 80 milliliters (1/3 cup) ranch dressing
- 50 grams (1/2 cup) shredded cheddar cheese
- 50 grams (1/2 cup) shredded mozzarella cheese
- 30 milliliters (2 tablespoons) fresh dill, chopped
- 2.5 milliliters (1/2 teaspoon) garlic powder
- 2.5 milliliters (1/2 teaspoon) onion powder
- Salt, to taste
- Black pepper, to taste
- 12 small flour tortillas, 15 cm (6-inch) diameter
- Olive oil spray
- Extra ranch dressing, for dipping (optional garnish)
- Chopped fresh dill (optional garnish)
- Sliced pickles (optional garnish)
Instructions
- Preheat your oven to 220°C (425°F) to ensure it reaches the ideal temperature for crispy taquitos. Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking, or lightly grease it with cooking spray.
- 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, and onion powder. Season generously with salt and black pepper to taste. Mix thoroughly with a spatula or your hands until all ingredients are well incorporated and the filling is uniform.
- Lay out the small flour tortillas on a clean work surface. Distribute approximately 45 milliliters (3 tablespoons) of the chicken mixture evenly along the bottom third of each tortilla, leaving a small border on the sides for easy rolling.
- Carefully roll each tortilla tightly from the filled edge to form a compact taquito shape. Ensure they are rolled snugly to prevent the filling from escaping during baking and to achieve a crisp texture. Place them seam-side down on the prepared baking sheet, leaving a small space between each one.
- Lightly spray the tops and sides of the assembled taquitos with olive oil spray. This step is crucial for achieving that desirable golden-brown color and crispy exterior, mimicking the effect of frying without the extra oil.
- Bake for 22 to 25 minutes, or until the taquitos are beautifully golden brown and have developed a satisfyingly crispy texture. Keep an eye on them towards the end of the baking time to prevent over-browning.
- Carefully remove the taquitos from the oven and allow them to cool on the baking sheet for a few minutes before serving. This brief cooling period helps them firm up and become even crisper. Serve hot with optional accompaniments such as extra ranch dressing for dipping, a sprinkle of fresh chopped dill, or thin slices of dill pickles for an extra tangy kick.
- Enjoy your homemade Dill Pickle Ranch Chicken Taquitos while they are warm and at their peak crispiness.
- Store any leftovers properly as advised in the notes section.
Tools You’ll Need
- Large mixing bowl
- Baking sheet
- Parchment paper (optional)
- Measuring cups and spoons
- Spatula or mixing spoon
- Sharp knife and cutting board (for pickles and dill)
- Cheese grater (if not using pre-shredded cheese)
Essential Success Tips
- Ensure your cream cheese is truly softened to room temperature for a smooth, lump-free filling.
- Don't overfill the tortillas; about 3 tablespoons (45 ml) per taquito is ideal to prevent bursting.
- Roll the tortillas as tightly as possible to ensure they hold their shape and become uniformly crispy.
- Spraying with olive oil is key for crispiness; be sure to coat all sides lightly.
- Allow the taquitos to cool for a few minutes after baking. This helps them crisp up further and makes them easier to handle.
Professional Cooking Secrets
- For an extra layer of flavor, consider using rotisserie chicken for its seasoned taste and tender texture.
- To prevent tortillas from cracking during rolling, slightly warm them in the microwave for 15-20 seconds before filling. This makes them more pliable.
- Experiment with different types of shredded cheese, such as Monterey Jack or a spicy pepper jack, to customize the flavor profile.
Notes
- Storage: Leftover taquitos can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 180°C (350°F) for 10-15 minutes until crispy again.
- Freezing: Assemble the taquitos and place them on a baking sheet to freeze individually. Once solid, transfer to a freezer-safe bag for up to 1 month. Bake from frozen at 200°C (400°F) for 30-35 minutes.
- Variations: Add a pinch of cayenne pepper or a dash of hot sauce to the filling for a spicy kick. You can also mix in finely diced jalapeños for more heat.
Frequently Asked Questions
Can I fry these taquitos instead of baking them?
Yes, for an extra crispy and traditional texture, you can shallow fry the taquitos in about 2-3 cm (1 inch) of hot oil at 175°C (350°F) for 2-3 minutes per side until golden brown. Drain on paper towels.
What kind of chicken works best for this dish?
Any cooked chicken breast works well. You can boil, bake, or pan-fry chicken breasts and then shred them. Rotisserie chicken is an excellent time-saver and adds great flavor.
Can I make this recipe ahead of time?
Absolutely! You can prepare the chicken filling up to 24 hours in advance and store it in an airtight container in the refrigerator. Assemble and bake the taquitos just before serving for the best crispy results.
Nutrition Facts (Per Serving)
Calories: Approximately 280-320 per taquito, Protein: 18-22g, Fat: 15-18g, Carbs: 18-22g. (Estimates based on average ingredient values.)
Allergy Information
Contains dairy (cream cheese, cheddar, mozzarella, ranch dressing) and gluten (flour tortillas). For a gluten-free version, use gluten-free corn or flour tortillas. Always check ingredient labels for hidden allergens.
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