Sombrero Crispy Chicken & Bacon Tacos
Ingredients
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8 small flour tortillas
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2 cups cooked, shredded chicken
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½ cup Sombrero Salsa, plus extra for dipping
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4 slices cooked bacon, crumbled
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1 cup shredded Monterey Jack cheese
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1 tablespoon oil
Lime Ranch Drizzle
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¼ cup ranch dressing
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1 teaspoon fresh lime juice
- Preheat oven to 425°F. Lightly oil a large rimmed baking sheet.
- Mix the cooked, shredded chicken with Sombrero Salsa and crumbled cooked bacon.
- Warm tortillas briefly until pliable. Divide the chicken mixture and Monterey Jack cheese evenly over one half of each tortilla. Fold closed.
- Arrange tacos in a single layer on the baking sheet. Lightly brush the tops with the remaining oil.
- Bake 10–14 minutes, carefully flipping halfway through, until tortillas are golden and crispy and the filling is hot throughout.
- Mix ranch dressing with fresh lime juice. Drizzle over the tacos just before serving, with extra Sombrero Salsa for dipping.
Makes 8 tacos, about 4 servings.
