These Monster Jalapeño Ranch Chicken Bombs are the perfect blend of creamy, cheesy, spicy goodness wrapped in a golden tortilla. Made with ground chicken, two types of cheese, jalapeños, and ranch dressing, they’re packed with flavor and make a bold appetizer or hearty snack.
Why You’ll Love This Recipe
I love how these chicken bombs bring together heat and creaminess in every bite. The jalapeños give a fiery kick, mellowed by ranch and cream cheese, while the mozzarella adds melty texture. They’re easy to make, bake up golden and crispy, and are totally customizable. Whether I’m hosting or just craving something indulgent, these always hit the spot.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 lb ground chicken
1 cup shredded mozzarella cheese
½ cup cream cheese, softened
1 cup jalapeños, finely chopped (seeds removed for less heat)
½ cup ranch dressing
1 tsp garlic powder
1 tsp onion powder
½ tsp salt
½ tsp black pepper
8 large flour tortillas
Cooking spray
Directions
Preheat the oven to 375°F (190°C).
Mix the filling: In a large bowl, I combine ground chicken, mozzarella cheese, cream cheese, jalapeños, ranch dressing, garlic powder, onion powder, salt, and black pepper until it’s fully blended.
Assemble the bombs: I scoop a generous portion of the filling into the center of each tortilla, fold the sides, and roll it up tightly into a bomb shape.
Get ready to bake: I place the bombs seam-side down on a baking sheet lined with parchment paper and give them a light spray of cooking spray on top.
Bake for 25-30 minutes, or until they’re golden brown and cooked through.
Serve: After a short cool-down, I slice them in half and serve with extra ranch for dipping.
Servings and timing
This recipe makes 8 hearty chicken bombs. Prep time takes about 15 minutes, and they bake for 25-30 minutes. In total, I have these ready in about 40-45 minutes.
Variations
Make it spicier by leaving in some jalapeño seeds or adding hot sauce to the filling.
Swap the protein: I’ve used ground turkey or even plant-based meat with great results.
Cheese options: Pepper jack or cheddar give it a twist, especially if I want more heat or a sharper flavor.
Grill instead of bake: On warm days, I grill these wrapped in foil for a smoky version.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the oven at 350°F for about 10 minutes or until heated through. The microwave works too, but I prefer the oven for that crispy tortilla finish.
FAQs
How spicy are these chicken bombs?
They have a medium kick, but I can easily adjust the heat by adding or removing jalapeño seeds.
Can I freeze them?
Yes, I freeze them after baking. I wrap them individually and reheat in the oven from frozen at 375°F for 20–25 minutes.
Can I make these ahead of time?
Definitely. I assemble them earlier in the day and refrigerate until I’m ready to bake.
What dipping sauces go well with them?
I usually go with extra ranch, but chipotle mayo, sour cream, or queso dip work really well too.
Do I need to cook the chicken before mixing it?
Nope. The ground chicken cooks fully while baking inside the tortilla, saving time and cleanup.
Conclusion
These Monster Jalapeño Ranch Chicken Bombs are bold, cheesy, and seriously satisfying. I love how simple they are to prepare and how every bite delivers a punch of flavor. Whether it’s game day, a party, or just a comfort food night, these never disappoint
