Preheat and prep: Heat your oven to 375°F (190°C). Line two baking sheets with parchment. Lightly mist with avocado oil spray if your cheese tends to stick.

Make the filling: In a bowl, mix shredded chicken, crumbled bacon, cream cheese, ranch seasoning, shredded cheddar, garlic powder, onion powder, and black pepper. Add herbs and a dash of hot sauce if using. Stir until well combined and creamy.

Form the cheese “tortillas”: On the lined sheets, make 8 even piles of shredded cheese (about 1/3 cup each). Spread each into a thin 5–6 inch circle. Keep space between circles so they don’t melt into each other.

Bake the shells: Bake for 6–8 minutes, until the edges are bubbling and deep golden. They should be fully melted and starting to brown at the rims—this is what makes them crisp.

Cool briefly: Let the cheese circles sit for 60–90 seconds. You want them pliable, not too hot to handle. If they cool too much and crack, pop the tray back in the oven for 30 seconds to soften.

Fill and roll: Spoon 2–3 tablespoons of filling along one edge of each cheese circle. Use a spatula to lift and roll tightly into taquitos, seam-side down.

Second bake for crispness: Return rolled taquitos to the oven for 5–7 minutes, until the seams seal and the outside turns a deeper golden brown.

Rest and set: Let them cool on the tray for 3–5 minutes. This helps the shells crisp fully and hold their shape.

Serve: Plate with ranch dressing for dipping. Add celery sticks or a simple side salad to round it out.