coquilles farcies poulet firebarns sauce buffalo ranch plancha
35 minutes • 4 servings (20 shells)

Buffalo & Ranch Chicken Stuffed Shells on the Griddle

Savor our Buffalo & Ranch Stuffed Shells on the Plancha, with crispy bacon, melted cheese and our Firebarns Buffalo Sauce for a perfect kick. A generous recipe that marries the spice of Buffalo with the sweetness of ranch for a meal to share.

Ingredients

  • 20-24 jumbo pasta shells
  • 6 boneless, skinless chicken thighs, cut into small pieces
  • 8 slices bacon, cut into pieces
  • 1 (250g) block cream cheese, softened
  • ¾ cup Firebarns Buffalo sauce, divided
  • 2 cups shredded cheddar and mozzarella cheese blend
  • 3 green onions, sliced
  • ½ cup ranch dressing
  • 1 tbsp oil
  • 1 tsp paprika
  • 1 tsp garlic powder
  • Salt and pepper

Preparation

  1. Cook the pasta shells in salted water according to package directions. Keep them slightly firm, as they will finish cooking on the griddle. Drain and set aside.
  2. Preheat the griddle to medium-high heat. Cook the bacon until very crispy. Remove the bacon and leave a little fat on the griddle.
  3. Add the chicken pieces. Season with paprika, garlic powder, salt, and pepper. Cook until golden brown and thoroughly cooked.
  4. In a large bowl, mix the chicken, half of the bacon, cream cheese, ½ cup Buffalo sauce, half of the green onions, and ½ cup shredded cheese.
  5. Place a large cast-iron skillet on the griddle. Cover the bottom with a little shredded cheese and a few drizzles of Buffalo sauce.
  6. Generously stuff each shell with the chicken mixture and place them in the skillet.
  7. Add the remaining shredded cheese over the shells, then drizzle with the rest of the Buffalo sauce.
  8. Close the griddle lid and cook over medium heat for about 10 to 15 minutes, until the cheese is completely melted and the shells are hot.
  9. Finish with ranch dressing, the remaining crispy bacon, and green onions.

Featured Products

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Buffalo Sauce 350 ml
$6.99 CAD