Description
A loaded ciabatta loaf stuffed with spicy buffalo chicken, melted cheese, and topped with a creamy pickled jalapeño ranch dressing. Perfect for game day or a hearty meal.
Ingredients
Scale
- 1 large ciabatta loaf (about 12 inches)
- 2 cups cooked shredded chicken (about 2 breasts)
- 1/2 cup buffalo wing sauce (such as Frank's RedHot)
- 2 tablespoons unsalted butter, melted
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1/2 cup cream cheese, softened
- 1/2 cup ranch dressing
- 1/4 cup pickled jalapeño slices, chopped
- 2 tablespoons chopped fresh chives
- 1 clove garlic, minced
- Salt and black pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Cut the ciabatta loaf in half lengthwise. Hollow out some of the soft bread from each half to create a cavity, leaving a 1/2-inch shell.
- In a medium bowl, mix shredded chicken with buffalo wing sauce and melted butter until evenly coated.
- In a separate bowl, combine cream cheese, 1/2 cup mozzarella, 1/2 cup cheddar, half the pickled jalapeños, minced garlic, chives, and salt and pepper. Mix well.
- Spread the cream cheese mixture on both cut sides of the ciabatta.
- Layer the buffalo chicken on the bottom half of the ciabatta. Sprinkle remaining mozzarella and cheddar over the chicken.
- Place the top half of the ciabatta over the filling. Wrap the loaf tightly with foil.
- Bake for 15 minutes. Remove foil and bake another 5–7 minutes until cheese is bubbly and bread is golden.
- Meanwhile, in a small bowl, mix ranch dressing with remaining pickled jalapeños.
- Remove stuffed ciabatta from oven and let rest 5 minutes. Slice with a serrated knife and drizzle with pickled jalapeño ranch. Serve warm.
Notes
For extra heat, add more buffalo sauce or include jalapeño brine in the ranch. Substitute Greek yogurt for ranch if preferred. Leftovers can be stored in the fridge and reheated in the oven.
Nutrition
- Calories: 520
- Sugar: 3g
- Fat: 28g
- Carbohydrates: 32g
- Protein: 35g