Keto Chicken Bacon Ranch Taquitos: Pressure Cooker Style
These keto chicken bacon ranch taquitos use mozzarella slices as crispy shells, filled with shredded chicken, bacon, ranch dressing, and green onions, all made fast with pressure cooker magic and oven finishing.
Equipment
- 1 Baking sheet
- 1 Parchment paper or silicone baking mat
Ingredients
Main Ingredients
- 6 slices mozzarella cheese
- 1 ½ cups cooked shredded or grilled chicken
- ¼ cup cooked bacon 2-3 slices, chopped
- 1 tablespoon low carb ranch dressing
- 1 teaspoon green onion chopped
Instructions
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Place mozzarella slices on the baking sheet with space between them.
- Bake for 5-7 minutes until cheese melts and edges begin to brown.
- Remove and let cool for 1-2 minutes until pliable.
- Spoon shredded chicken into the center of each cheese slice.
- Top with chopped bacon, drizzle ranch, and add green onions.
- Carefully roll into taquitos and place seam side down on the sheet.
- Bake again for 3-5 minutes to set shape and crisp the edges.
- Allow to cool slightly before serving.
Notes
Use pre-cooked chicken or bacon to cut down on prep. Store leftovers in the fridge for up to 4 days or freeze for later.