Cheesy Jalapeño Ranch Chicken Poppers
A delicious blend of shredded chicken, melty cheese, and fresh jalapeños, these poppers are baked for a crispy finish and served with a creamy dip.
Ingredients
For the Base
- 2 cups shredded chicken (cooked) Use leftover rotisserie chicken or boiled/roasted breast.
- 1 cup sharp cheddar cheese (shredded) Can substitute with Monterey Jack or Colby.
- 2 medium jalapeños (diced) Remove seeds for less heat; use canned diced green chilies for a milder flavor.
- 1 packet ranch seasoning Use a store packet or homemade mix.
For the Crust
- 1 cup breadcrumbs Panko breadcrumbs add extra crunch; use cornflakes for a different texture.
For the Creamy Dip
- 1 cup cream Use heavy cream, sour cream, or Greek yogurt per preference.
- 1 teaspoon additional spices Optional garlic powder, onion powder to taste.
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil it.
- In a bowl, combine shredded chicken, sharp cheddar, diced jalapeños, and ranch seasoning. Mix until evenly distributed.
- Form the mixture into small balls, using about 1–1.5 tablespoons per popper, and coat them in breadcrumbs.
Baking
- Place poppers on the prepared baking sheet and bake for 20–25 minutes until golden and crispy.
Making the Dip
- While poppers bake, mix cream with optional spices to taste. Adjust thickness as desired.
Serving
- Serve poppers warm with the creamy dip on the side.
Notes
Make ahead by preparing the filling up to 24 hours in advance; store in the fridge. Poppers can be frozen for future use.