- In a bowl, mix cream cheese, shredded cheddar, crumbled bacon, green onions (if using), and ranch seasoning
until thick and spreadable.
2) Stuff the chicken
- Preheat: Oven to 400°F (205°C). Line a baking sheet with parchment.
- Carefully cut a pocket into the side of each chicken breast (don’t cut all the way through).
- Season chicken with salt, pepper, garlic powder, and paprika.
- Spoon filling into each pocket (about 2–3 tbsp each). Secure with toothpicks if needed.
3) Coat with Doritos
- Set up 3 bowls: flour, beaten eggs + milk, and crushed Doritos.
- Dip stuffed chicken in flour (shake off excess), then egg, then press into Doritos until fully coated.
- Place on baking sheet. Lightly spray with cooking spray for extra crispness.
4) Bake
- Bake 25–30 minutes, until chicken is cooked through and coating is crisp.
(For accuracy, aim for 165°F / 74°C internal temperature.) - Rest 5 minutes before slicing (keeps filling from spilling out).
Air Fryer Option
- Air fry at 375°F (190°C) for 16–20 minutes, flipping halfway (cook time depends on thickness).
- Check internal temperature reaches 165°F / 74°C.
Serving & Storage
Serve With
- Ranch, chipotle mayo, or honey mustard
- Mexican street corn, rice, or roasted potatoes
- Simple salad or steamed broccoli (nice balance)
- Mac and cheese (go big!)
Storage
- Refrigerate: Store in an airtight container up to 3 days.
- Freeze: Freeze cooked chicken up to 2 months. (Coating may soften a bit after thawing.)
Reheat
- Oven: 375°F (190°C) for 10–12 minutes (best for crisping).
- Air fryer: 350°F (175°C) for 6–8 minutes.
- Microwave: Works, but coating softens—finish in air fryer if possible.
Tips
- Crush Doritos medium-fine: Too big won’t stick; too powdery can get gummy.
- Don’t overstuff: Overfilling causes leakage. Keep filling snug, not bursting.
- Seal the pocket: Toothpicks help—remove before serving.
- Use a rack: Baking on a rack over a sheet helps crisp all around.
- Rest before slicing: Gives juices time to settle and helps filling stay inside.
- Spice control: Doritos are salty—go easy on extra salt at first.
Variations
- Cool Ranch Doritos: Use Ranch Doritos and skip ranch seasoning in filling.
- Spicy: Use Flamin’ Hot Doritos + pepper jack + jalapeños.
- Jalapeño Popper Style: Add diced jalapeños and a little smoked paprika to filling.
- BBQ: Mix 1–2 tbsp BBQ sauce into filling; use BBQ Doritos if available.
- Low-Carb-ish: Skip flour, use egg + crushed pork rinds (not Doritos) for coating.
- Chicken Tenders: Make it non-stuffed: coat tenders in Doritos and bake for a kid-friendly version.
FAQ
Can I use chicken thighs instead of breasts?
Yes, but stuffing is easier with thicker pieces. If using thighs, flatten slightly, add filling, roll, and secure with toothpicks.
How do I stop the filling from leaking out?
Don’t overstuff, cut a deep pocket (not a wide opening), and secure with toothpicks if needed. Rest before slicing.
Can I prep this ahead?
Yes. Stuff and coat the chicken, then refrigerate (covered) up to 8 hours. Bake when ready.
Why isn’t my coating crispy?
Coating crisps best with a light spray of oil and enough heat. Bake at 400°F (205°C), use a rack if possible,
and avoid overcrowding the pan.
What Doritos flavor works best?
Nacho Cheese is the classic. Cool Ranch is milder and creamy-tasting. Spicy flavors (like Flamin’ Hot) are great if you like heat.
