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Crispy Bacon Ranch Chicken Queso Pockets Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 39 reviews
  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Baking and Frying
  • Cuisine: American

Description

These Crispy Bacon Ranch Chicken Queso Pockets are a delicious and satisfying meal featuring tender baked chicken seasoned with classic spices, combined with crispy bacon, creamy queso cheese blend, and ranch dressing, all wrapped in a golden, crispy flour tortilla pocket. Perfect for a hearty lunch or dinner, they deliver a delightful mix of flavors and textures with an easy stovetop cooking method.

Ingredients

Scale

Chicken and Seasonings

  • 1 lb boneless, skinless chicken breasts
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Filling

  • 4 slices crispy bacon, crumbled
  • 1 cup shredded queso cheese blend
  • 1/2 cup ranch dressing

Assembly

  • 1 package of large flour tortillas
  • Cooking spray or olive oil

Instructions

  1. Preheat and Season Chicken: Preheat your oven to 375°F. Season the chicken breasts evenly with garlic powder, onion powder, paprika, salt, and black pepper.
  2. Bake Chicken: Place the seasoned chicken breasts in a baking dish and bake for 25-30 minutes, or until fully cooked through. Allow the chicken to cool slightly before shredding with two forks into bite-sized pieces.
  3. Prepare Filling: In a large bowl, combine the shredded chicken, crumbled crispy bacon, shredded queso cheese blend, and ranch dressing. Stir well until all ingredients are thoroughly mixed and evenly distributed.
  4. Assemble Queso Pockets: Lay a large flour tortilla flat and spoon a generous amount of the chicken-bacon-queso filling onto the center. Fold the sides of the tortilla inward, then roll it up tightly to form a secure pocket.
  5. Cook Queso Pockets: Heat a skillet over medium heat and spray lightly with cooking spray or brush with olive oil. Place the assembled pockets seam side down in the skillet and cook for 3-4 minutes on each side, or until the tortillas are golden brown and crispy.
  6. Serve: Remove the crispy pockets from the skillet, slice them in half if desired, and serve warm with extra ranch dressing on the side for dipping.

Notes

  • Ensure the chicken is fully cooked before shredding for the best texture and safety.
  • Use large flour tortillas to easily fold and contain the filling without breaking.
  • Cooking spray or olive oil helps achieve the perfect crispy exterior without sticking.
  • Feel free to add additional veggies like diced bell peppers or onions to the filling for extra flavor and nutrition.
  • Leftover pockets can be refrigerated and reheated in a skillet or oven to retain crispiness.

Find it online: https://yumrecipesfood.com/crispy-bacon-ranch-chicken-queso-pockets-recipe/