Loaded Ranch Chicken Bacon Cheese Stuffed Waffle Cones (Print version)
Creamy ranch chicken, bacon, and melted cheese baked inside crunchy waffle cones for a fun handheld party snack.
# Ingredients:
For the cones
01 -
8 standard waffle cones
02 -
2 1/2 cups (about 350 g) cooked shredded chicken
03 -
8 slices bacon, cooked crisp and crumbled
04 -
4 oz (115 g) cream cheese, softened
05 -
1/2 cup (120 ml) thick ranch dressing, plus more for serving
06 -
1 cup (115 g) shredded sharp cheddar cheese
07 -
1/2 cup (55 g) shredded Monterey Jack cheese
08 -
3 green onions, thinly sliced, plus more for topping
09 -
1/2 teaspoon garlic powder
10 -
1/4 teaspoon smoked paprika
11 -
1/4 teaspoon black pepper
12 -
1/4 teaspoon kosher salt, or to taste
Optional toppings
13 -
2 tablespoons extra crumbled bacon
14 -
2 tablespoons sliced green onions
15 -
2 tablespoons ranch drizzle
# Instructions:
01 -
Preheat the oven to 375°F. Line a rimmed baking sheet and set a muffin tin or foil rings nearby to hold the cones upright.
02 -
In a medium bowl, stir the softened cream cheese and ranch dressing until smooth and thick.
03 -
Add the shredded chicken, bacon, cheddar, Monterey Jack, green onions, garlic powder, smoked paprika, black pepper, and salt. Fold until evenly coated.
04 -
Spoon the chicken mixture into the waffle cones, pressing gently so each cone is filled to the top without cracking the shell.
05 -
Stand the cones in a muffin tin or foil supports. Bake for 12-15 minutes, until the filling is hot, the cheese is melted, and the cone edges are lightly toasted.
06 -
Let the cones rest for 3 minutes. Drizzle with a little ranch and top with extra bacon and green onions before serving warm.
# Good to know:
01 -
Best served warm right after baking.
02 -
Use thick ranch dressing so the filling stays scoopable.
03 -
Fill the cones just before baking for the crispest texture.