Dill Pickle Ranch Smash Chicken Tacos with Crispy Cheese (Print Version)
Dill Pickle Ranch Smash Chicken Tacos with crispy cheese. Flavorful chicken, tangy ranch, and a satisfying crunch in every bite. Quick and easy weeknight meal!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 30 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
# Ingredients:
→ The Smashed Chicken Core
01 -
1 lb ground chicken (93% lean)
02 -
1 tsp garlic powder
03 -
1 tsp onion powder
04 -
1/2 tsp smoked paprika
05 -
Salt and black pepper to taste
→ Dill Pickle Ranch Infusion
06 -
1/2 cup mayonnaise
07 -
1/4 cup buttermilk
08 -
1/4 cup dill pickle juice
09 -
2 tbsp fresh dill, finely chopped
10 -
1 clove garlic, minced
11 -
1/2 tsp onion powder
12 -
1 tbsp dried chives
13 -
Salt and black pepper to taste
→ Crispy Taco Embrace
14 -
8 small flour tortillas (6-inch)
15 -
1 1/2 cups Monterey Jack cheese, shredded
→ Tangy Freshness & Garnish
16 -
1/2 cup dill pickles, thinly sliced or chopped
17 -
1/4 cup red onion, thinly sliced
# Instructions:
01 -
Combine 1/2 cup mayonnaise, 1/4 cup buttermilk, 1/4 cup dill pickle juice, 2 tbsp fresh dill, 1 clove minced garlic, 1/2 tsp onion powder, and 1 tbsp dried chives. Season with salt and black pepper to taste. Whisk well until smooth and set aside. This vibrant sauce is essential for your Dill Pickle Ranch Smash Chicken Tacos with Crispy Cheese.
02 -
In a medium bowl, combine 1 lb ground chicken, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp smoked paprika, salt, and black pepper to taste. Use your hands to gently mix the seasonings into the ground chicken until just combined, being careful not to overwork it.
03 -
Heat a large non-stick skillet over medium-high heat. Divide the seasoned ground chicken into 8 equal portions. Place two portions in the hot skillet, then use a sturdy spatula or burger press to smash each portion flat into a thin patty. Cook for 2-3 minutes per side until browned and cooked through. Repeat with remaining chicken.
04 -
Wipe the skillet clean. Reduce heat to medium. Lay 2 small flour tortillas flat. Sprinkle 1/4 cup Monterey Jack cheese evenly over each tortilla. Cook for 1-2 minutes until the cheese is melted and crispy on the bottom. Remove and repeat with remaining tortillas and 1 1/2 cups Monterey Jack cheese.
05 -
Immediately place a cooked smashed chicken patty on one half of each crispy, cheesy tortilla. Fold the other half of the tortilla over the chicken to create a taco shape. Remove from skillet and repeat with remaining tortillas, cheese, and chicken. This forms the delicious core of your Dill Pickle Ranch Smash Chicken Tacos with Crispy Cheese.
06 -
Open each crispy taco. Spoon a generous amount of the prepared Dill Pickle Ranch sauce inside. Top with 1/2 cup thinly sliced dill pickles and 1/4 cup thinly sliced red onion. Serve your Dill Pickle Ranch Smash Chicken Tacos with Crispy Cheese immediately for the best flavor and texture.
# Notes:
01 -
For the best "smash," ensure your skillet is very hot. Use a sturdy, flat spatula or a burger press, pressing down firmly and quickly to get thin, crispy edges on your chicken patties.
02 -
The Dill Pickle Ranch sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator. This helps streamline your prep time.
03 -
Feel free to experiment with other good melting cheeses like sharp cheddar, Colby Jack, or a Mexican blend instead of Monterey Jack cheese for a slightly different flavor profile.
04 -
Add some shredded lettuce or a slice of fresh tomato inside your tacos for extra crunch and freshness, complementing the rich flavors of the Dill Pickle Ranch Smash Chicken Tacos.
# Tools You'll Need:
01 -
Large non-stick skillet
02 -
Mixing bowls
03 -
Whisk
04 -
Spatula
05 -
Measuring cups and spoons
06 -
Cutting board
07 -
Chef's knife
# Nutrition Facts (Per Serving):
Calories: 703 kcal
Total Fat: 48 g
Total Carbohydrate: 29 g
Protein: 38 g