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The taquitos sitting on the serving plate.
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5 from 2 votes

Chicken Bacon Ranch Taquitos

Chicken Bacon Ranch Taquitos for a fun dinnertime delight or shareable starter.
Prep Time30 minutes
Cook Time3 hours
Course: Appetizer, Main Course
Cuisine: American, Mexican
Servings: 4 People
Author: Derek Wolf



  • 6-8 Chicken Thighs
  • 3 tbsp Jalapeño Lime Pilsner
  • Canola Oil as needed

Jalapeño Lime Ranch:

  • 2.5 tbsp Chopped Cilantro
  • 2.5 tbsp Sour Cream
  • 2 tbsp Mayonnaise
  • 1 tbsp Puréed Jalapeños with juice
  • 2 medium Limes juiced
  • Buttermilk to desired consistency
  • Salt to taste


  • 1 cup Cooked Bacon Bits
  • 2 cups Shredded Jack Cheese
  • 8-10 6 ” Corn Tortillas
  • Toothpicks
  • Frying Oil


  • Guacamole
  • Salsa Fresca
  • Cotija Cheese
  • Chopped Cilantro
  • Diced Red Onions


  • Begin by building a low heat fire (about 225F) in your grill/smoker for indirect cooking. Add some wood chips or wood chunks if you desire.
  • In a bowl, mix together all the ingredients for the Jalapeno Lime Ranch and set in the fridge until ready to use.
  • Lather the chicken thighs with oil and generously season with my Jalapeno Lime Pilsner seasoning (or your favorite chicken seasoning). Place them on the smoker and cook until they reach 175F internal (about 2.5-3 hours). Once the chicken is done, add to a tray and cover in foil. Let rest for 15 minutes, then pull the chicken apart.
  • Build a high heat fire in your grill (about 400F) adding a cast iron skillet/dutch oven with frying oil to preheat to 350F. Make sure you have at least 2” of separation from the lip on the cast iron to prevent flare ups or grease fires.
  • Using warm tortillas, add some pulled chicken, bacon bits and shredded cheese then roll up tightly. Secure the tortilla with a toothpick and set to the side. If the tortilla rips, make sure to keep them warm as the coldness will cause them to bread. Repeat the wrapping process for all your tortillas or until you have created enough taquitos as desired.
  • Add your taquitos to the frying oil and cook for about 4-4.5 minutes in total or 2 minutes per side. Do this in batches so as to not overcrowd the cast iron. Once the tortilla is crispy golden brown, pull the taquitos out and let cool for 5 minutes.
  • When all the taquitos are done, remove the toothpick and serve them on a bed of guacamole topped with the Jalapeno Lime Ranch, salsa fresca, cotija cheese, chopped cilantro and diced red onions. Enjoy!



Calories: 1134kcal | Carbohydrates: 61g | Protein: 66g | Fat: 70g | Saturated Fat: 23g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 22g | Trans Fat: 0.2g | Cholesterol: 224mg | Sodium: 1605mg | Potassium: 690mg | Fiber: 12g | Sugar: 2g | Vitamin A: 685IU | Vitamin C: 10mg | Calcium: 580mg | Iron: 3mg