Yield: 8 taquitos
Prep Time: 15 minutes
Cook Time: 15–18 minutes
Ingredients
Cheese Shells
4 cups (16 oz/450 g) shredded part-skim mozzarella cheese
¼ cup grated Parmesan cheese
High-Protein Filling
3 cups cooked shredded chicken breast
¾ cup plain non-fat Greek yogurt
½ cup low-fat cottage cheese, blended until smooth
½ cup reduced-fat shredded cheddar cheese
4 slices turkey bacon or center-cut bacon, cooked and crumbled
2 green onions, thinly sliced
1½ tbsp ranch seasoning mix
½ tsp garlic powder
¼ tsp onion powder
¼ tsp black pepper
Instructions
- Prepare the Filling
In a large bowl, combine:
Shredded chicken
Greek yogurt
Blended cottage cheese
Cheddar cheese
Crumbled bacon
Green onions
Ranch seasoning
Garlic powder
Onion powder
Black pepper
Mix until the filling is creamy and evenly combined.
- Make the Cheese Shells
Preheat oven to 375°F (190°C).
Line two baking sheets with parchment paper.
Divide the mozzarella into 8 equal piles (about ½ cup each), spacing them apart.
Flatten each pile into a 5–6 inch circle.
Sprinkle a little Parmesan over each circle.
Bake for 7–9 minutes, until melted and lightly golden around the edges. - Roll the Taquitos
Allow the cheese circles to cool for 1 minute, just until they’re flexible.
Spoon about ⅓ cup of filling across one edge of each cheese circle.
Roll tightly into a taquito shape.
Place seam-side down on the baking sheet. - Bake Again
Return the taquitos to the oven and bake for 5–7 minutes, until crisp and deeply golden.
Air Fryer Method
Prepare the cheese shells as directed.
Fill and roll the taquitos.
Air fry at 375°F (190°C) for 4–6 minutes, until crispy and lightly browned.
High-Protein Ranch Dip
Mix together:
½ cup plain non-fat Greek yogurt
1 tablespoon light mayonnaise
1 teaspoon ranch seasoning
1 teaspoon lemon juice
1 tablespoon chopped fresh chives (optional)
Serve alongside the taquitos for dipping.
Approximate Nutrition (Per Taquito)
Calories: 220
Protein: 25g
Carbohydrates: 3g
Fat: 11g
Fiber: 0g
Tips for the Best Taquitos
Use freshly shredded mozzarella for the smoothest, most flexible cheese shells.
Blend the cottage cheese until silky smooth so the filling is creamy without visible curds.
Roll the cheese while it’s still warm—if it cools too much, it can crack. If needed, return it to the oven for 20–30 seconds to soften.
Bake the rolled taquitos a second time to create the crisp, golden finish shown in the picture.
Serve immediately while the cheese is hot and stretchy for the best texture and presentation.