Keto Chicken Bacon Ranch Taquitos in Your Pressure Cooker
These crispy, cheesy, keto chicken bacon ranch taquitos pack bold flavor with a low-carb twist. Quick to prep, fast to bake, and loaded with rich, savory goodness—ideal for snack time or dinner.
Equipment
- 1 Baking sheet lined with parchment or silicone mat
Ingredients
Main ingredients
- 6 slices mozzarella cheese
- 1 ½ cups cooked shredded or grilled chicken
- ¼ cup cooked bacon about 2-3 slices
- 1 tablespoon low carb ranch dressing
- 1 teaspoon chopped green onion
Instructions
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Lay out each slice of mozzarella cheese on the baking sheet, leaving space between them.
- Bake the cheese for 6-8 minutes, or until the edges brown and it bubbles.
- Remove from oven and let cool for 1-2 minutes until touchable but still pliable.
- In a bowl, mix the shredded chicken, cooked bacon, ranch dressing, and green onions.
- Spoon the chicken mixture onto one edge of each cheese slice.
- Roll up tightly, seam side down, to form taquitos.
- Return taquitos to baking sheet and bake 5 more minutes. Cool slightly before serving.
Notes
Use pre-cooked chicken and pre-made bacon to save time. For best results, reheat in oven or air fryer to keep shells crispy.