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BBQ Chicken and Bacon Taquitos Recipe for Crispy Party Bites

Now that the weather is warming up, you’ll see more barbecue-inspired recipes from me. These BBQ chicken and bacon taquitos get me excited for summer cookouts, even though they can be finished in the oven. They make a perfect weeknight dinner with a side salad or fries, and they freeze well for quick snacks or lunches. I often have leftover bacon from breakfast-for-dinner nights, which makes these especially easy to assemble.

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BBQ Chicken & Bacon Taquitos

Created by Amber Brady
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Yields5 Servings

Ingredients

  • 1-2 chicken breasts
  • ½ (18oz) bottle favorite BBQ Sauce (more or less depending on preference)
  • 5 slices bacon, cooked & diced
  • shredded cheese (cheddar or your favorite)
  • 10 taco-size flour tortillas

Instructions

 

  • Place the chicken and half the bottle of your favorite BBQ sauce in a slow cooker and cook on low for about 4 hours, until the chicken is tender. Remove the chicken and shred with two forks, then mix it with the remaining sauce from the slow cooker. (If you prefer, brush breasts with BBQ sauce and grill until cooked through, or boil for 15 minutes, then shred and combine with sauce.)
  • Stir the cooked, diced bacon into the shredded chicken until evenly combined.
  • Divide the chicken mixture among the tortillas, sprinkle with shredded cheese (colby jack, cheddar, or mozzarella all work well), and roll each tortilla tightly.
  • Lightly coat a baking sheet with cooking spray and arrange the taquitos seam-side down. Spray the tops of the taquitos lightly with cooking spray so they crisp up while baking.
  • Bake in a preheated 400°F oven for about 15 minutes, turning once halfway through, until they are golden and crispy and heated through. Serve hot.

Notes

Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.


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