Baked Chicken Bacon Ranch Taquitos with Avocado Ranch

After the quesadillas I posted earlier this week, I had to make something else with the avocado ranch. Judging from your responses I don’t think you’ll have any complaints about it’s reappearance today. This time you get to dip taquitos in it! I made these for my friend’s house-warming party and they were a huge hit. Guess it shouldn’t come as a surprise since they contain cream cheese, bacon, and ranch. They can do no wrong!

In case another recipe featuring this avocado ranch wasn’t exciting enough, I am also off to NYC for some serious food blogger action tomorrow! I’ll be teaming up with Tara (Chip Chip Hooray), Tracey (Tracey’s Culinary Adventures), Joanne (Eats Well With Others), Lauren (Keep It Sweet Desserts), Kayle (The Cooking Actress), and Jennifer (Bake or Break) starting with brunch and then we are following our bellies from there!

P.S. Kita (Pass the Sushi), Carolyn (All Day I Dream About Food), Audra (The Baker Chick), Miriam (Overtime Cook), Samara (Deconstruct the Girl) – you will be missed!

Baked Chicken Bacon Ranch Taquitos

One year ago: Funfetti-Peanut Butter Layer Pie

Two years ago: Apple Maple Turkey Burgers with Maple-Dijon Sauce


Makes 20 taquitos



8 oz. reduced fat cream cheese, softened

4 cups cooked, shredded chicken

12 slices bacon, cooked and crumbled

2 cups shredded pepperjack cheese

3 to 4 Tbsp chopped green onion

1 (1 oz.) package dry ranch dressing mix

20 (6-inch) flour tortillas

Sea salt


1 ripe medium avocado

1/2 cup plain Greek yogurt (I used 0% Chobani)

2 Tbsp freshly chopped parsley

2 Tbsp freshly chopped dill

1 garlic clove, minced

1 tsp worcestershire sauce

1/2 tsp white vinegar

1/2 tsp smoked paprika

1/4 tsp onion powder

1/4 tsp salt

1/4 tsp pepper


  1. Preheat oven to 425 degrees. Cover a large baking sheet with aluminum foil and spray lightly with cooking spray.
  2. Mix together cream cheese, chicken, bacon, cheese, and green onions. Add in about 1/2 of the dry ranch dressing mix and taste. Add more for stronger ranch taste. Mix well.
  3. Spoon 2-3 tablespoons of the chicken mixture into a flour tortilla and roll it up. Place taquito seam-side down on the baking sheet. Repeat about 20 times. Once finished, spray the tops of the taquitos with non-stick cooking spray and sprinkle with salt.
  4. Place pan in oven and bake for 10-15 minutes or until edges and tops are golden. Let cool for a couple of minutes.
  5. While the taquitos are baking, make the avocado ranch. Combine all ingredients in a food processor and blend until creamy, scraping down the sides occasionally when needed. Taste and season additionally if desired.

Source: Taquitos adapted slightly from Taste and Tell originally from Six Sisters’ Stuff. Avocado Ranch adapted from How Sweet It Is.


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