Plat
Crispy Chicken Bacon Ranch Mini Tacos
20 minPour 2Nutri-Score C€€
C
20 min
20 minCrispy Chicken Bacon Ranch Mini Tacos
recette de
The Daily Kale
@thedailykale
2 recettes
2 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
jalapeño (chopped)Fruits et légumes0,5 morceaux
whipped cream cheese (softened)Produits laitiers15 ml
cooked chicken (shredded)Viandes140 g
bacon (chopped)Viandes2 morceaux- shredded cheese (shredded)Produits laitiers40 g
garlic powder (pinch)Épices1 g
paprika (pinch)Épices1 g
salt (pinch)Épices1 g
black pepper (pinch)Épices1 g
ranch seasoning (pinch, optional)Épices1 g
mini tortillas (small, taco size)Boulangerie2 morceaux- ranch dressing (for serving)Épicerie30 ml
par portion
Nutrition
319kcal
- Glucides
- 16 g
- Protéines
- 21 g
- Lipides
- 19 g
ce que vous utiliserez
Ustensiles
Poêle
Saladier
pas à pas
Préparation
- Étape 1
Make the filling
- In a bowl, mix the whipped cream cheese with the chopped jalapeño, garlic powder, paprika, salt, pepper and ranch seasoning.
- Stir in the shredded chicken, chopped bacon and shredded cheese until evenly combined.
- Étape 2
Fill the tortillas
- Spoon the filling onto one half of each mini tortilla.
- Fold the tortilla over and press gently to seal.
- Étape 3
Cook until crispy
- Heat a lightly oiled frying pan over medium heat.
- Cook the tacos on both sides until golden and crispy.
- Étape 4
Serve
- Serve the mini tacos hot with ranch dressing on the side.
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