Dill Pickle Ranch Chicken Taquitos
Crispy taquitos filled with a zesty ranch-dill pickle and chicken mixture, perfect for lunch or game day snacks.
Ingredients
Filling
- 2 cups shredded cooked chicken Rotisserie chicken works great.
- 1 cup dill pickle relish
- 1/2 cup ranch dressing
- 1 cup shredded cheese (like cheddar or mozzarella) Pepper jack for spiciness, if desired.
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper
For the taquitos
- 10 small flour or corn tortillas Warm them to keep pliable.
- Cooking spray or oil for frying Use oil for frying if preferred.
Instructions
Preparation
- Preheat your oven to 400°F (200°C) if baking. If frying, heat oil in a medium skillet over medium heat.
- In a large mixing bowl, combine shredded chicken, dill pickle relish, ranch dressing, shredded cheese, garlic powder, and pepper. Mix well until thoroughly combined.
- Warm the tortillas slightly in the microwave (for about 20-30 seconds) to make them more pliable.
Assembly
- Take one tortilla and place a generous spoonful of the chicken mixture in the center. Roll the tortilla tightly around the filling, tucking in the sides as you go. Repeat with the remaining tortillas.
- If baking, place rolled taquitos seam-side down on a baking sheet lined with parchment paper. Spray tops lightly with cooking spray.
Cooking
- Bake in the preheated oven for 15-20 minutes or until golden and crispy. If frying, gently place each rolled taquito in hot oil. Fry until golden brown on each side, about 2-3 minutes per side.
- Remove from the oven or skillet and let cool slightly before serving.
Notes
Serve with dipping sauces like ranch dressing, creamy avocado dip, or zesty salsa verde for an interactive dining experience. Can also be stored in an airtight container in the fridge for up to three days, or frozen before cooking.