Air Fryer Chicken Bacon Ranch Bombs
Air Fryer Chicken Bacon Ranch Bombs are squares of puff pastry filled with a cheesy, ranch-flavored chicken and bacon filling.
Servings: 24 bombs
Calories: 140kcal
Ingredients
- 2 slices thick-cut bacon
- ¼ cup onion, finely diced
- 1 cup (140g) rotisserie chicken, shredded and diced
- 4 ounces cream cheese, room temperature
- ½ medium jalapeno, seeded and diced
- 1½ cups (169.5g) sharp cheddar cheese, shredded, divided
- 1 tablespoon dry ranch seasoning mix (or half of a 1 ounce packet)
- 2 sheets puff pastry, cut into 12 squares each sheet (24 total squares)
Instructions
- In a medium-sized skillet over medium heat, add bacon and cook until crispy (4-6 minutes per side).
- Remove bacon to a towel-lined plate; set aside to cool slightly.
- Add onion to the same pan and cook in the bacon grease until softened (3-5 minutes). Remove from heat. Set aside.
- Once the bacon has cooled, dice (or tear) it into very fine bits.
- To a large bowl, add bacon, onion, chicken, cream cheese, jalapeno, ½ cup of cheese, and ranch seasoning. Mix well.
- Roll each puff pastry out to a 12x16-inch rectangle. Cut each sheet into 12 squares for a total of 24 squares.
- Top each square of puff pastry with a heaping tablespoon of the filling mixture.
- Evenly divide 1/2 cup of cheese onto each of the puff pastry squares on top of the filling mixture.
- Fold the corners of the pastry squares together, pinching them tightly so there are no holes or gaps.
- Place the bombs seam-side down. (You may brush the tops of the bombs with egg wash if preferred. We did not use egg wash.) Working in batches, place the bombs in the air fryer, leaving 2-3 inches between each.
- Use the rest of the cheese (1 cup) to sprinkle on top of the bombs. (You may have to slightly press the cheese into the tops.)
- Air Fry at 400°F for 8-10 minutes, or until crispy golden brown. Serve hot.
Nutrition
Calories: 140kcal