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BBQ Chicken Bacon Taquitos

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These BBQ Chicken Bacon Taquitos make a great party appetizer! Corn tortillas filled with BBQ Chicken, chopped bacon, and Mexican cheeses then rolled up and baked in the oven for a healthier alternative to frying.


I hear there’s about to be a big ol’ game of Football! I’ve had countless requests to get the recipe for these BBQ Chicken Bacon Taquitos on the blog as soon as possible. Here we go! They’re here, they’re delicious, and they’re even pretty darn healthy…ish. I hope you all love them so much.

After working on my recipe for Crockpot BBQ Pulled Chicken for so many weeks in a row I found myself needing to get creative with the leftover chicken. While your girl LOVES a good BBQ sandwich. Mama needed a lil variety…. and so did the rest of the family. One afternoon I decided to make taquitos! And, I’ll never look back. I’m almost positive these will be made with leftovers of every single future batch of BBQ chicken I make from now on. This recipe makes 18 taquitos and they were gone in the matter of maybe 2 hours… between two adults and one kiddo. SO GOOD, Y’ALL! You may even wanna think about doublin’ the recipe! You also probably want to think about making a batch of Skinny Ranch to go with’m because those two things go together like shoo-bop sha wadda wadda yippity boom de boom.

I hope you get the last sentence reference otherwise you’ll probably think i’m actually off my rocker.

Let’s get in the kitchen and make BBQ Chicken Bacon Taquitos!

Preheat the oven to 425 degrees.

In a bowl add 2-1/2 cups pulled bbq chicken, 3/4 cup reduced fat Mexican blend shredded cheese, and 8 slices cooked and chopped center cut bacon.

Grab 18 tortillas (okay grab 19 because you never know), wrap them in a damp paper towel, and microwave for 1 minutes and 30 seconds. Make sure they are super soft and steamy when you take them out, if not add 25 seconds and see how they are.

Scoop about 2 heaping tablespoons onto each tortilla and roll it up tightly. Place seam side down on a cooking sheet that’s been sprayed with some cooking spray. I really recommend avocado oil spray or coconut oil spray it does best in the oven at a high temp.

When the taquitos are all rolled up generously spray them each with a bit more avocado or coconut oil spray.

Bake at 425 for about 20 minutes or until lightly browned and crispy.

And that’s it, folks! Isn’t that easy? I mean I know you’ve gotta make the BBQ Pulled Chicken before you can do any of this, but that’s also ridiculously easy!

Can I just mention that taking photos of taquitos is not easy? At this point in my “photo taking journey” I just gave up and started eating. Haha!

And after I started eating, we all started eating, and we couldn’t stop and Eric was like you have to get these on the website like yesterday.

If you’ve got the time make Skinny Ranch to go with’m! You won’t regret it.

I hope you love them! Cheers to Football food. I may not know anything about football, but I know a lot about yummy food so I think I can totally hang at any Super Bowl party.

The End.

With love from my kitchen to yours -Star

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5 from 17 votes

BBQ Chicken Bacon Taquitos

These BBQ Chicken Bacon Taquitos make a great party appetizer! Corn tortillas filled BBQ Chicken, chopped bacon, and mexican cheese then rolled and baked in the oven for a healthier alternative to frying.
Prep Time8 minutes
Active Time20 minutes
Course: Appetizer, Main Course
Cuisine: American
Keyword: bbq chicken taquitos, bbq chicken, bbq pulled chicken, crockpot pulled chicken, bbq chicken sandwiches, taquitos
Yield: 9
Author: Star @ the skinny-ish dish

Materials

  • 2-½ cups Pulled BBQ Chicken recipe link here!
  • 8 slices center cut bacon, cooked & chopped
  • 3/4 cup Reduced Fat Shredded Mexican Cheese
  • 18 yellow corn tortillas
  • cooking spray preferably avocado oil or coconut oil spray

Instructions

  • Preheat oven to 425 degrees
  • In a bowl add chicken, bacon, and cheese. Stir together really well.
  • Grab your tortillas and wrap in a damp paper towel and microwave for one minute and thirty seconds or until the tortillas are really soft and pliable. Check them and if they need it, add about 25 seconds.
  • Scoop about 2 heaping tablespoonfuls onto each tortilla and roll it up tightly. Place seam side down on a cooking sheet that's been sprayed with some cooking spray. I really recommend avocado oil spray or coconut oil spray it does best in the oven at a high temp. When the taquitos are all rolled up generously spray them each with a bit more avocado or coconut oil spray.
  • Bake for about 20 minutes or until lightly browned and crispy.
    Serve with ranch or guacamole. Enjoy!

Notes

Serving size: 2 Taquitos 
240 calories. 7g fat, 2.5g saturated fat, 22g carbohydrates, 2g sugar, 400g sodium, 0g added sugar, 20g protein, 3g fiber. 
WeightWatchers Points: 4 Points

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16 Comments

  1. 5 stars
    This is another Winner Star! Knew I had to make theses and everyone gave it two thumbs up. Cooked in the oven (followed instructions exactly – wouldn’t change a thing) and probably will reheat leftovers in air fryer to crisp them back up — Thank Goodness we have some leftovers. Thanks for another great recipe. So so good.

    1. Yep! I freeze leftovers. I let them thaw overnight before reheating and have had great results

  2. 5 stars
    These look so good! Wonder how they would taste in the air fryer? @mrshoneybadger1

  3. 5 stars
    I used egg rolls wrappers instead since I had it on hand and cooked in the air fryer, delicious! Seriously, so good!

    1. That sounds so awesome! Now I want to try it with eggroll wrappers. Thanks for lettin’ me know, Courtney!

  4. 5 stars
    Loved this idea! I just used GHughes SF sauce, but they crisped up so nicely in the air fryer!

  5. 5 stars
    These were AMAZING! And so easy! I kept getting asked if I make them myself or if it was something I bought because they were THAT good!

    1. Hi Jill! I’m sooo happy everyone enjoyed!! Thanks for taking a minute to stop back let me know and rate it! You’re the best.

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