Ranch Crack Chicken Stuffed Naan (Printable)

Crispy grilled naan stuffed with ranch-seasoned chicken, bacon, and melted cheddar cheese.

# Components:

→ Chicken Filling

01 - 2 cups cooked chicken breast, shredded
02 - 3 tablespoons ranch dressing
03 - 1/2 teaspoon garlic powder
04 - 1/4 teaspoon black pepper
05 - 1/4 teaspoon smoked paprika
06 - 1/2 cup cooked bacon bits (approximately 6 slices)

→ Cheese

07 - 1 1/2 cups shredded cheddar cheese

→ Naan

08 - 4 large garlic naan breads

→ For Grilling

09 - 2 tablespoons unsalted butter, softened

# Method:

01 - Combine shredded chicken, ranch dressing, garlic powder, black pepper, smoked paprika, and bacon bits in a mixing bowl. Toss until evenly coated.
02 - Lay out naan breads and spread chicken mixture evenly on one half of each bread. Top with shredded cheddar cheese.
03 - Fold each naan over to create a half-moon shape, pressing gently to seal the edges.
04 - Brush the outside of each stuffed naan with softened butter.
05 - Heat a large skillet or grill pan over medium heat. Cook each stuffed naan 2 to 3 minutes per side, pressing gently, until golden brown and cheese is melted.
06 - Remove from heat and allow to cool slightly. Cut into wedges and serve warm.

# Expert Advice:

01 -
  • Combines the aromatic flavor of garlic naan with the classic taste of ranch and bacon.
  • A satisfying main dish that takes only 40 minutes from start to finish.
  • Perfectly crispy on the outside with a gooey, cheesy center.
02 -
  • Let the naan cool for a minute or two before slicing to allow the cheese to set slightly.
  • Use a pastry brush to apply the butter evenly for a perfectly uniform golden crust.
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