Cheesy Jalapeño Ranch Chicken Poppers
Delicious and crispy chicken poppers stuffed with cheese and jalapeños, paired with a creamy dip.
Ingredients
For the Chicken Poppers
- 2 cups Shredded Chicken Use rotisserie chicken for convenience.
- 1 cup Cheddar Cheese Pepper jack can be used for extra kick.
- 2 tablespoons Jalapeños Diced, remove seeds for less spice.
- 1 packet Ranch Seasoning
- 4 ounces Cream Cheese Greek yogurt can be used for a lighter option.
- 1 teaspoon Garlic Powder Adjust to taste.
- 1 teaspoon Smoked Paprika
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 cup Flour Gluten-free flour works too.
- 1 large Egg Beaten.
- 2 cups Breadcrumbs Gluten-free breadcrumbs if needed.
For the Dip
- 1 cup Mayonnaise
- 1 cup Sour Cream Greek yogurt can be used for a healthier twist.
- 1 cup Ranch Dressing
- 1 teaspoon Garlic Powder Adjust according to taste.
- 1 tablespoon Lemon Juice For freshness.
- 2 tablespoons Fresh Parsley Chopped.
- 1 teaspoon Red Pepper Flakes For added spice.
Instructions
Preparation
- Mix shredded chicken, cream cheese, cheddar, diced jalapeños, ranch seasoning, garlic powder, smoked paprika, salt, and pepper until cohesive.
- Form into bite-sized balls (about 1 inch to 1.5 inches).
- Dredge each ball in flour, dip in beaten egg, then coat in breadcrumbs. Press gently so they hold.
- Place on a baking sheet lined with parchment and chill for 15 minutes.
Cooking
- Bake at 400°F for 12–15 minutes until golden and slightly puffed, or fry for 2–3 minutes per side.
Make the Dip
- Whisk together mayonnaise, sour cream, ranch dressing, garlic powder, lemon juice, parsley, and red pepper flakes. Adjust seasoning as necessary.
Serving
- Serve hot with the dip.
Notes
For a crunchier texture, blitz the breadcrumbs with a bit of cornflakes. Consider using Greek yogurt instead of mayo for a healthier option. They can be made ahead of time and refrigerated before baking.