Air Fryer Chicken Bacon Ranch Bombs

Ingredients Breakdown

Filling

• 2 slices thick-cut bacon
• ¼ cup onion, finely diced
• 1 cup (140g) rotisserie chicken, shredded and diced
• 4 oz cream cheese, room temperature
• ½ medium jalapeno, seeded and diced
• 1 ½ cups (169.5g) sharp cheddar cheese, shredded, divided
• 1 tbsp dry ranch seasoning mix (or half of a 1 oz packet)

Puff Pastry

• 2 sheets puff pastry, cut into 12 squares each sheet (24 total squares)

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Step-by-Step Instructions

1. Cook the Bacon:
   In a medium-sized skillet over medium heat, cook the bacon until crispy (about 4-6 minutes per side). Remove bacon and place on a towel-lined plate to drain. Set aside to cool slightly.

2. Cook the Onion:
   In the same pan, add the diced onion to the bacon grease and cook until softened, about 3-5 minutes. Remove from heat and set aside.

3. Prepare the Filling:
   Once the bacon has cooled, dice it into fine bits. In a large bowl, combine the bacon, onion, shredded chicken, cream cheese, jalapeno, ½ cup of cheese, and ranch seasoning. Mix until everything is well combined.

4. Prepare Puff Pastry:
   Roll out each sheet of puff pastry to a 12×16-inch rectangle. Cut each sheet into 12 squares, giving you a total of 24 squares.

5. Assemble the Bombs:
   Place a heaping tablespoon of the filling mixture onto each square of puff pastry. Evenly divide ½ cup of shredded cheese onto each square, placing it on top of the filling.

6. Fold the Pastry:
   Fold the corners of the puff pastry squares together and pinch tightly to seal, ensuring there are no holes or gaps.

7. Prepare for Air Frying:
   Place the bombs seam-side down on a tray. Optionally, you can brush the tops with egg wash for a golden finish, though this is not necessary.

8. Air Fry the Bombs:
   Preheat your air fryer to 400°F. Working in batches, place the bombs in the air fryer, ensuring there’s a 2-3 inch gap between each. Sprinkle the remaining 1 cup of cheese on top of the bombs, pressing gently to ensure it sticks.

9. Cook:
   Air fry at 400°F for 8-10 minutes, or until the bombs are crispy and golden brown.

10. Serve:
    Serve the bombs hot for the ultimate cheesy, crispy treat.

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Pro Tips

• Bacon: Use thick-cut bacon for extra crispiness. If you're in a rush, pre-cooked bacon can also be used.
• Air Fryer Tip: Make sure to air fry in batches to avoid overcrowding, which ensures that each bomb gets perfectly crispy.
• Customize the Filling: Add extras like sautéed mushrooms, spinach, or bell peppers for more flavor.

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Perfect Pairings

• Dipping Sauces: Serve with ranch, marinara, or a spicy sriracha mayo for dipping.
• Sides: Pair with a simple salad or roasted veggies for a well-rounded meal.

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Common Mistakes to Avoid

• Not Sealing the Pastry Properly: Make sure to pinch the edges tightly to prevent the filling from leaking out during cooking.
• Overcrowding the Air Fryer: Giving each bomb enough space allows them to cook evenly and get crispy.

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FAQs

Can I make these ahead of time?
Yes! You can assemble the bombs in advance and store them in the fridge. When ready to serve, simply air fry as directed.

Can I bake these in the oven instead of using an air fryer?
Absolutely! Preheat your oven to 375°F and bake the bombs on a parchment-lined baking sheet for 12-15 minutes, or until golden brown.

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Final Thoughts

These Cheesy Bacon Ranch Chicken Bombs are the perfect bite-sized snack for any occasion. With crispy pastry, creamy filling, and a cheesy finish, they’re sure to be a hit at your next party or casual meal!