If you’ve ever wished you could turn your favorite loaded chicken salad into a handheld, crunchy, utterly irresistible snack, these Loaded Ranch Chicken Bacon Cheese Stuffed Waffle Cones are about to become your new obsession. Imagine crispy waffle cones—yes, the ice cream kind—filled to the brim with tender, ranch-seasoned shredded chicken, crispy bacon bits, melty cheese, and just enough creamy goodness to hold it all together. It’s part comfort food, part party trick, and entirely delicious.
This recipe is perfect for game day gatherings, casual dinners with friends, or those nights when you want something fun and different without spending hours in the kitchen. The combination of savory, smoky, and tangy flavors packed into a cone you can eat with your hands makes every bite an adventure. Plus, they’re surprisingly easy to pull together in about 45 minutes, making them as practical as they are playful.
Why I Love These
These stuffed waffle cones turn an everyday chicken filling into something unexpectedly fun and Instagram-worthy without any fussy techniques.
The crispy cone contrasts beautifully with the creamy, savory filling, and every bite delivers that addictive ranch-bacon-cheese combo we all crave.
I make these whenever I need a crowd-pleaser that’s easy to eat standing up, whether it’s for a party, picnic, or just a weeknight dinner that feels like a celebration.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup cheddar cheese, shredded
- 6 slices bacon, cooked and crumbled
- 1/2 cup ranch dressing
- 1/4 cup cream cheese, softened
- 1/4 cup green onions, finely chopped
- Salt, to taste
- Black pepper, to taste
- 8 waffle cones
How To Make
- Preheat the oven to 190°C. Line a baking sheet with parchment paper to prevent sticking.
- In a medium mixing bowl, combine shredded chicken, cheddar cheese, crumbled bacon, ranch dressing, softened cream cheese, and chopped green onions. Season with salt and black pepper. Mix thoroughly until the filling is homogenous.
- Carefully spoon the chicken mixture into each waffle cone, gently pressing to pack and fill each cone to the rim.
- Arrange the filled waffle cones upright on the prepared baking sheet. Bake in the preheated oven for 15 to 20 minutes, or until the cheese melts and the cones turn golden brown.
- Remove from the oven and allow to cool for five minutes before serving to ensure the cones hold their shape.
Nutrition
These loaded waffle cones deliver a satisfying balance of protein from the chicken and bacon, along with calcium and healthy fats from the cheese and dairy. Each cone is hearty and filling, making them ideal for active eaters or anyone looking for a fun, protein-packed meal or snack that doesn’t skimp on flavor.
To lighten the recipe, swap the cream cheese and sour cream for Greek yogurt or reduced-fat versions, and use turkey bacon instead of regular bacon. For a richer, more indulgent version, add extra cheese or a drizzle of ranch dressing on top before serving. You can also mix in diced jalapeños or hot sauce for a spicy kick without adding many calories.
This recipe contains dairy, gluten (from the waffle cones), and eggs (if present in the cones). For a gluten-free option, look for gluten-free waffle cones or use lettuce cups or bell pepper halves as edible vessels. Dairy-free cream cheese and vegan cheese shreds work well for those avoiding dairy, though the texture will be slightly different.
Tips & Variations
- Use rotisserie chicken to save time—just shred it and skip the baking step entirely, cutting your prep time nearly in half.
- Try a buffalo ranch version by mixing in buffalo sauce and topping with crumbled blue cheese for a tangy, spicy twist.
- For a low-carb option, skip the waffle cones and serve the filling in hollowed-out mini bell peppers, cucumber boats, or crispy lettuce cups.
- Add diced tomatoes, corn, or black beans to the filling for extra texture and a Southwestern flair.
- Make the filling up to a day ahead and store it in the fridge, then fill and bake the cones just before serving to keep them crispy.
Ways To Serve Them
- Pair with a fresh green salad dressed in a light vinaigrette to balance the richness of the cones.
- Serve alongside sweet potato fries or crispy veggie sticks with extra ranch dip for dipping.
- Offer them as a fun appetizer at parties with a variety of hot sauces and toppings on the side for guests to customize.
- Enjoy with a cold beer, iced tea, or lemonade for a casual backyard barbecue or game day spread.
Proper Storage
- Fridge: Store any leftover filling separately from the cones in an airtight container for up to 3 days. The cones will get soggy if stored filled, so it’s best to fill them fresh when ready to eat.
- Freezer: The chicken filling freezes well for up to 2 months in a freezer-safe container or zip-top bag. Thaw overnight in the fridge before reheating. Do not freeze the filled cones, as the waffle cones will lose their crunch.
- Reheat: Warm the filling gently in the microwave in 30-second intervals, stirring between, or on the stovetop over low heat until heated through. Fill fresh cones and bake at 375°F for 5–7 minutes to crisp them up and melt the cheese topping.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup cheddar cheese, shredded
- 6 slices bacon, cooked and crumbled
- 1/2 cup ranch dressing
- 1/4 cup cream cheese, softened
- 1/4 cup green onions, finely chopped
- Salt, to taste
- Black pepper, to taste
- 8 waffle cones
Steps
- Preheat the oven to 190°C. Line a baking sheet with parchment paper to prevent sticking.
- In a medium mixing bowl, combine shredded chicken, cheddar cheese, crumbled bacon, ranch dressing, softened cream cheese, and chopped green onions. Season with salt and black pepper. Mix thoroughly until the filling is homogenous.
- Carefully spoon the chicken mixture into each waffle cone, gently pressing to pack and fill each cone to the rim.
- Arrange the filled waffle cones upright on the prepared baking sheet. Bake in the preheated oven for 15 to 20 minutes, or until the cheese melts and the cones turn golden brown.
- Remove from the oven and allow to cool for five minutes before serving to ensure the cones hold their shape.
Nutrition (per serving)
- Calories: 345 kcal
Notes
- Use rotisserie chicken to save time—just shred it and skip the baking step entirely, cutting your prep time nearly in half.
- Try a buffalo ranch version by mixing in buffalo sauce and topping with crumbled blue cheese for a tangy, spicy twist.
- For a low-carb option, skip the waffle cones and serve the filling in hollowed-out mini bell peppers, cucumber boats, or crispy lettuce cups.
- Add diced tomatoes, corn, or black beans to the filling for extra texture and a Southwestern flair.
- Make the filling up to a day ahead and store it in the fridge, then fill and bake the cones just before serving to keep them crispy.