Spicy Chicken Bacon Ranch Bake with Jalapeños
65% authentic · Tex-Mex Inspired American
A flavorful twist on the classic, incorporating spicy jalapeños and a hint of Tex-Mex seasoning for a kick. This version adds a bit more complexity and heat.
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Ingredients
- Chicken thighs, boneless, skinless1.5 lbs
- Bacon, chopped8 oz
- Ranch seasoning packet1 packet
- Cream cheese, softened8 oz
- Milk1/2 cup
- Monterey Jack cheese, shredded2 cups
- Fresh jalapeños, sliced2-3
- Cooked rice or pasta (optional, for serving)for serving
- Saltto taste
- Black pepperto taste
Steps
- 1
Preheat oven to 375°F (190°C).
- 2
Cook chicken thighs until done, then shred. Season with salt and pepper.
- 3
Cook bacon until crispy. Drain most of the fat, leaving about 1 tablespoon in the skillet.
- 4
In the same skillet (or a bowl), combine shredded chicken, crispy bacon, ranch seasoning packet, softened cream cheese, and milk. Stir until well combined and creamy.
- 5
Stir in 1 cup of the Monterey Jack cheese.
- 6
Transfer the mixture to a greased 8x8 inch baking dish.
- 7
Top with the remaining Monterey Jack cheese and sliced jalapeños.
- 8
Bake for 20-25 minutes, or until bubbly and cheese is melted.
- 9
Let stand for 5 minutes before serving. Serve as is or over rice/pasta if desired.
