Ranch Poppers
CHICKEN BACON
Preheat oven to 425 degrees and line baking sheet with foil and baking rack. In an even layer, lay bacon strips atop baking rack.
Bake bacon in oven until crispy, about 15-20 minutes, depending on thickness of the bacon.
Alternatively, bacon can be cooked on stovetop over medium heat and drained of excess grease on a paper towel-lined plate.
Crumble cooked bacon into small pieces. Dispose of foil from baking sheet or use a second baking sheet. Decrease oven heat to 375 degrees and line baking sheet with parchment paper.
To a large mixing bowl, add ground chicken, crumbled bacon, shredded cheddar, egg, and spices.
Using hands, mix together until thoroughly combined.
Form mixture into equal-sized balls, about 1 1/2 tbsp of mixture per ball, place on prepared baking sheet, and lightly press down to slightly flatten.
Transfer baking sheet to oven and bake poppers until golden brown and cooked until internal temperature reaches 165 degrees, about 30 minutes.
Meanwhile, to a mixing bowl, add all ranch ingredients. (Add 2 tbsp heavy cream for a thicker ranch or, for a thinner consistency, add 3 tbsp.)
Stir until well combined. Cover and refrigerate until ready to serve.
Remove poppers from oven and allow to cool slightly before poking individual poppers with a toothpick. Serve with ranch dressing drizzled atop poppers or on the side.
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