Ingredients
4
slices thick-sliced bacon
3
large boneless skinless chicken breasts, cut into 1-inch cubes
2
tablespoons ranch seasoning & salad dressing mix
1
to 2 teaspoons chipotle chili powder
1
package Old El Paso™ Tortilla Bowls Mini Soft Flour Tortillas
3/4
cup shredded Monterey Jack cheese (3 oz)
Chopped tomatoes, red onion, cilantro, as desired
1/4
cup ranch dressing
1/2
to 1 teaspoon chipotle chili powder
Preparation
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 bowls on cookie sheet. Divide chicken mixture evenly among boats. Top with shredded cheese.
Bake about 10 minutes or until cheese is melted and bowls 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.
