Chicken Bacon Ranch Loaded Cheese Fries and More Pressure Cooker Goodies
This loaded cheese fries recipe is a hearty, comforting meal perfect for satisfying your cravings. Layered with crispy bacon, tender chicken nuggets, melty cheese, and a flavorful ranch drizzle, it's sure to please the whole family. Paired with easy pressure cooker goodies like turkey noodle soup and festive fall desserts, this menu has something for everyone.
Ingredients
Main ingredients
- 10 frozen chicken nuggets
- 14 ounces frozen french fries
- 8 ounces shredded Mexican mix cheese
- ½ tablespoon diced green chili peppers canned kind
- ½ cup ranch dressing Kraft’s my fave
- 1 tablespoon diced garlic jarred garlic to save time
- 8 slices bacon cut in half
Instructions
Instructions
- Preheat your oven to 400°F (200°C) so the fries get nice and crispy.
- Spread frozen fries on your baking sheet, pop them in for 20-25 mins till they crisp up.
- While fries bake, cook the bacon pieces in a skillet over medium. Drain on paper towels.
- In the same skillet, cook chicken nuggets to package specs then chop them smaller.
- Put the fries onto a big oven-safe platter. Layer chicken, bacon, green chilies, and cheese on top.
- Back in the oven for 5-7 minutes till cheese melts gooey and perfect.
- Take out, drizzle ranch dressing over the top and serve up right away while it’s hot and melty.
- Start the soup broth in your cooker while fries are baking to multitask your time.
- Use quick release of the cooker’s steam valve to speed up moving onto plating and serving.
Notes
Store leftovers in airtight containers. Reheat fries in the oven to retain crispness. Freeze extra soup portions and reheat with slow release for best broth depth. Keep salad and hand pies sealed and eat fresh for best taste.