Garlic naan stuffed with creamy ranch chicken, cheddar, and bacon, grilled until crispy and golden.
# Components:
→ Ranch Crack Chicken
01 - 2 cups cooked chicken breast, shredded
02 - 1/3 cup ranch dressing
03 - 1 teaspoon garlic powder
04 - 1/2 teaspoon onion powder
05 - 1/2 teaspoon dried dill
06 - 1/4 teaspoon black pepper
→ Filling
07 - 1 cup sharp cheddar cheese, shredded
08 - 6 slices cooked bacon, crumbled
09 - 2 tablespoons chopped fresh chives (optional)
→ Assembly
10 - 4 large garlic naan
11 - 2 tablespoons unsalted butter, melted
12 - 2 cloves garlic, finely minced
13 - 1/4 teaspoon salt
# Directions:
01 - In a mixing bowl, combine the shredded chicken, ranch dressing, garlic powder, onion powder, dried dill, and black pepper. Mix until evenly coated.
02 - Lay out the naan breads. In a small bowl, mix the melted butter with minced garlic and salt. Brush one side of each naan with the garlic butter.
03 - On the unbuttered side of two naan, evenly spread the ranch chicken mixture. Sprinkle with cheddar cheese, bacon bits, and chives if using.
04 - Top each with the remaining naan, buttered side out, to create two large stuffed sandwiches.
05 - Heat a large nonstick skillet or grill pan over medium heat. Place one stuffed naan in the pan and cook for 3-4 minutes per side, pressing gently, until golden brown and cheese is melted. Repeat with the second stuffed naan.
06 - Let cool slightly, then cut each into wedges. Serve warm.
