Garlic naan stuffed with ranch-seasoned shredded chicken, cheddar, and bacon, grilled to golden perfection.
# What Goes In:
→ Ranch Crack Chicken Base
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
→ Cheese and Protein Filling
07 - 1 cup sharp cheddar cheese, shredded
08 - 6 slices cooked bacon, crumbled
09 - 2 tablespoons chopped fresh chives
→ Assembly and Grilling
10 - 4 large garlic naan breads
11 - 2 tablespoons unsalted butter, melted
12 - 2 cloves garlic, finely minced
13 - 1/4 teaspoon salt
# How to Make It:
01 - In a mixing bowl, combine shredded chicken, ranch dressing, garlic powder, onion powder, dried dill, and black pepper. Mix thoroughly until all chicken is evenly coated with seasoning.
02 - Lay out naan breads. In a small bowl, whisk melted butter with minced garlic and salt. Brush the garlic butter mixture on one side of each naan bread.
03 - On the unbuttered side of two naan, evenly spread the ranch chicken mixture. Layer with shredded cheddar cheese, crumbled bacon bits, and fresh chives.
04 - Top each filled naan with a remaining naan bread, positioning the buttered side facing outward 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 to 4 minutes per side, applying gentle pressure, until the exterior is golden brown and the cheese is melted. Repeat with the second sandwich.
06 - Allow sandwiches to cool slightly, then cut each into wedges. Serve immediately while warm.
