Chicken Shell BLT Tacos
Crispy baked mozzarella and chicken shells filled with classic BLT toppings and ranch dressing.
- 2 cups shredded mozzarella cheese
- 1 cup cooked chicken, diced
- 1 tsp dried Italian herbs
- 1/2 tsp red pepper flakes
- 4 slices cooked bacon, crumbled
- 1 cup romaine lettuce, chopped
- 1/2 cup cherry tomatoes, halved
- 2 tbsp ranch dressing
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1
Preheat oven
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
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2
Form cheese base
Divide half of the shredded mozzarella into two circular piles on the parchment paper, spreading each into a flat round shape about 5-6 inches in diameter.
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3
Add chicken and toppings
Place diced cooked chicken on top of each cheese round. Cover with the remaining mozzarella cheese and sprinkle with dried Italian herbs and red pepper flakes.
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4
Bake the shells
Bake for 10 minutes until the cheese is golden brown and crispy around the edges.
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5
Shape into taco shells
Remove from oven and let cool for 1-2 minutes. While still pliable, carefully fold each cheese round in half to form a taco shell shape. Hold or prop until set.
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6
Fill the tacos
Fill each crispy chicken shell with crumbled bacon, chopped romaine lettuce, and cherry tomato halves. Drizzle with ranch dressing and serve immediately.
Work quickly when shaping the shells as they become crispy fast. You can drape them over a wooden spoon handle balanced between two objects to hold the taco shape while cooling.