Ingredients:

  • 1 lb lean ground chicken
  • 1 tbsp neutral oil (avocado or grapeseed)
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper
  • 8 oz full-fat cream cheese, softened
  • 1/2 cup buffalo wing sauce
  • 1/2 cup Hidden Valley Ranch dressing
  • 1 tsp garlic powder
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded monterey jack cheese
  • 2 green onions, thinly sliced

Instructions:

  1. Heat oil in a large skillet over medium-high heat. Add ground chicken, salt, and pepper. Sauté for 7 minutes, breaking into small crumbles, until golden and cooked through. Drain excess moisture.
  2. Reduce heat to medium-low. Whisk in softened cream cheese, buffalo sauce, ranch dressing, and garlic powder until the mixture is smooth, orange, and fully emulsified.
  3. Fold the cooked chicken and half of the shredded cheeses into the sauce. Transfer to a 2 quart (2 liter) baking dish.
  4. Top with remaining shredded cheese and bake at 190°C for 20 minutes until the edges are bubbling and the top is melted. Garnish with sliced green onions.
  5. Let rest for 5 minutes.