Enjoy the flavors of bacon, chicken, ranch and chipotle all in one bite in these easy mini taco boats.
Provided by Stephanie Wise
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Line cookie sheet with foil.
- In 10-inch nonstick skillet, cook bacon over medium heat about 10 minutes or until crisp. Transfer to paper towel-lined plate to cool; crumble into small pieces.
- Drain most of drippings from skillet (don't wipe out skillet); return skillet to stovetop over medium heat. In large bowl, toss chicken with ranch seasoning and 1 to 2 teaspoons chipotle chili powder. Transfer chicken to skillet; chicken 10 to 12 minutes or until no longer pink in center.
- Place boats on cookie sheet. Divide chicken mixture evenly among boats. Top with shredded cheese.
- Bake about 10 minutes or until cheese is melted and boats are lightly toasted. Top with crumbled bacon, chopped tomatoes, red onion and cilantro.
- In small bowl, mix Chipotle Ranch Dressing ingredients. Drizzle over tacos just before serving.
Nutrition Facts : Calories 490, Carbohydrate 24 g, Cholesterol 115 mg, Fat 3, Fiber 1 g, Protein 43 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1330 mg, Sugar 3 g, TransFat 0 g
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