Tuesday, March 10, 2015

Pesto Chicken Bacon Ranch Taquitos

Man oh man, when I first started making taquitos, my kids could not get enough of them!  Especially my oldest daughter.  I make the same ones every time (these Chili-Lime Taquitos) because they don't like to branch out much.  Much to my chagrin, but kids will be kids right!  So, I thought it was high time to switch it out.

Adding bacon and ranch was a no-brainer, where the kids are concerned, and hey, us adults too.  I mean really, who doesn't love THAT? These are super simple, with just a few ingredients, to throw together and they whip up real quick. I can even make them on a busy weeknight!  I prefer to use the uncooked tortillas because you don't have to cook them beforehand and they taste MUCH better!

Pesto Chicken Bacon Ranch Taquitos
4 chicken breasts
1 ranch seasoning packet
4 Tbsp. basil pesto, divided
1/4-1/2 cup chicken broth
1 cup mozzarella cheese, shredded
1/2 lb. bacon, cooked and crumbled
uncooked flour tortillas 

Place chicken, contents of the ranch seasoning packet, 2 tablespoons of the pesto and chicken broth into a crockpot. Cook on low for 4-6 hours or until chicken easily shreds.  Remove chicken to a large tray or cookie sheet and cool enough to be able to handle it.  Shred chicken and return it to the crock pot.  Add the remaining pesto, mozzarella and bacon and stir until combined. 

*Note: Don't discard juices when initially taking chicken out of the crockpot.  Once chicken is shredded and added back in, it will soak up most of the juice.  If there is a lot of excess, remove some, leaving enough remaining to keep the chicken moist. 

Preheat oven to 425 degrees F. Line a cookie sheet with a silicone baking mat.

Depending on size of tortilla, scoop a scant 1/4 cup of the chicken mixture onto the tortilla and spread it out close to one end of the tortilla.  Roll it up and place it seam side down on prepared baking sheet.  Repeat until all the filling is gone.

If you have an olive oil spritzer, spritz the tops of each of the tortillas with olive oil.  Otherwise you can use a pastry brush to brush with olive oil. Sprinkle a pinch of coarse salt over the top of each one.  Bake for about 15 minutes, or until tops are lightly golden. Serve warm with ranch dip or sour cream.

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