Bacon Chipotle Ranch Cheesy Football Recipes

THE ULTIMATE BACON RANCH CHEESE BALL

Steps:

• To a large mixing bowl, add cream cheese, sour cream (if using), ranch seasoning, garlic powder, minced onion, salt and pepper. Stir until well combined with a rubber spatula.
• Add 1 cup of the cheddar cheese, all of the pepper jack cheese, half of the bacon, and half the green onions. Stir until mixed.
• Lay out a large sheet of plastic wrap and drop cream cheese mixture onto it. Cover tightly on all sides, and shape into a ball shape. Refrigerate for several hours or overnight, until firm.
• Add remaining 1/4 cup cheddar cheese, remaining bacon and green onions to a small mixing bowl. Add in poppy seeds and refrigerate alongside the cheese ball.
• Before rolling the cheese ball, add pecans and stir well.
• Line a rimmed baking sheet with aluminum foil and spread out the outer coating in an even layer.
• Remove plastic wrap and roll cheese ball in coating, making sure all sides are coated. You may have to pick up some of the coating and press it so it sticks.
• Serve immediately, or cover loosely with plastic wrap and refrigerate until ready to serve.

CHEESY BACON CHIPOTLE RANCH DIP

Steps:

• using the whisk attachment of a stand mixer whip the cream cheese until light and fluffy
• add in the chipotle ranch dressing
• stir in the shredded cheese, bacon, bell pepper, and onions
• move to a serving bowl, cover and place into the refrigerator
• allow to cool for at least one hour and then serve with crackers or chips
• enjoy!

BACON-CHIPOTLE-RANCH CHEESY FOOTBALL

Steps:

• Mix cream cheese and dressing in medium bowl until blended. Stir in peppers. Refrigerate 30 min.
• Spread bacon bits onto bottom of pie plate. Shape cream cheese mixture into football shape; place, upside down, over bacon in pie plate. Turn to evenly coat top and sides of football with bacon.
• Cover serving plate with parsley. Top with cheese ball. Press any remaining bacon from pie plate into cream cheese mixture until completely coated.
• Cut pepper Jack cheese into thin strips; use to make laces on football and lines on parsley to resemble football field as shown in photo.

OVEN-BAKED BACON-CHICKEN-CHIPOTLE RANCH MINI TACO BOWLS

Steps:

• Heat oven to 350°F. Line cookie sheet with foil.
• In 10-inch nonstick skillet, cook bacon over medium heat about 10 minutes or until crisp. Transfer to paper towel-lined plate to cool; crumble into small pieces.
• Drain most of drippings from skillet (don't wipe out skillet); return skillet to stovetop over medium heat. In large bowl, toss chicken with ranch seasoning and 1 to 2 teaspoons chipotle chili powder. Transfer chicken to skillet; chicken 10 to 12 minutes or until no longer pink in center.
• Place boats on cookie sheet. Divide chicken mixture evenly among boats. Top with shredded cheese.
• Bake about 10 minutes or until cheese is melted and boats are lightly toasted. Top with crumbled bacon, chopped tomatoes, red onion and cilantro.
• In small bowl, mix Chipotle Ranch Dressing ingredients. Drizzle over tacos just before serving.