Air Fryer Chicken Bacon Ranch Stuffed Pickles
Delicious and crispy stuffed pickles filled with creamy chicken bacon ranch filling, perfect for an appetizer or snack.
Ingredients
Pickles
- 3-4 whole whole dill pickles (approximately 4 inches long)
Filling
- 4 ounces cream cheese (room temperature)
- 1/2 cup finely shredded or chopped cooked chicken (about 4 ounces) Rotisserie chicken works well.
- 1 tablespoon ranch seasoning powder Adjust based on taste preference.
- 1/2 cup chopped bacon (divided) Divide into two portions.
- 1/2 cup shredded cheddar cheese (divided) Divide into two portions.
Instructions
Preparation
- Cut each pickle in half lengthwise and scoop out the seeds and flesh to create a cavity for stuffing.
- Wrap the pickles in paper towels to absorb any excess juices.
Filling
- In a mixing bowl, combine the cream cheese, chicken, ranch seasoning, half of the chopped bacon, and half of the shredded cheddar cheese. Mix well with a fork until fully combined.
- Spoon the cream cheese filling into each hollowed pickle half and sprinkle the remaining bacon and cheese on top, pressing it down lightly.
Cooking
- Air Fryer: Place the stuffed pickles in the air fryer basket and cook at 350°F (175°C) for about 5-7 minutes, until the cheese is melted and bubbly.
- Oven: Preheat the oven to 375°F (190°C). Place the stuffed pickles on a baking sheet and bake for about 15 minutes, or until the cheese is melted and slightly golden.
Notes
Serve warm as an appetizer or snack, great for parties. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer or oven.