Buffalo Chicken Potato Skins

Ingredients

• 4 medium baking potatoes such as russet, scrubbed clean
• oil for brushing
• 2 cups cooked chicken, shredded or diced and warm
• 1/2 cup hot sauce (such as Frank's Red Hot)
• 2 tablespoons butter, melted
• salt and pepper to taste
• 1/2 cup cheddar cheese
• 1/2 cup blue cheese, crumbled
• 2 green onions, sliced
• 1/4 cup blue cheese dressing

Directions

Prick the potatoes a few times with a fork and bake in a preheated 400F oven until tender, about an hour.
Let the potatoes cool, cut in half and scoop out the middle leaving about 1/8 inch of potato on the skin. Reserve the scooped out potato for another use like mashed potatoes.
Brush the potato skins all over with the oil and bake in a preheated 450F over for 10 minutes on each side.
Mix the hot sauce and the melted butter and then mix in the chicken.
Season the inside of the potato skins with salt and pepper, fill with the chicken and sprinkle on the cheeses.
Broil until the cheese has melted, just a few minutes.
Serve while still warm, garnished with green onions and with a side celery and carrot sticks and some blue cheese sauce for dipping.

Buffalo Chicken Quesadillas

Ingredients

• 1 pound chicken tenders
• 1 cup Frank’s buffalo wing sauce, divided
• 2 cups shredded Monterey jack cheese
• 1/2 cup blue cheese crumbles
• 2 large tortillas
• 1/4 cup cilantro, for garnish

Directions

Fork the chicken tenders all over with a fork. Toss them with 1/2 cup Frank’s buffalo sauce, cover and marinate in fridge for at least an hour.

Preheat grill over medium high. Arrange the tenders on the grates and grill until nicely charred and cooked through, about 10 minutes total. Remove from grill, cover and let rest 5 minutes.

Roughly slice the chicken and toss with the remaining Buffalo sauce.

Layer some cheese along half of your tortilla, followed by half the chicken, more cheese (blue and jack) and topped with cilantro.

Place back on the grill and using a heavy object (like a cast iron) flatten the quesadilla because there’s a lot of filling inside. Flip and continue to cook until the cheese melts, you get good grill marks and everything is heated through.

Remove from grill, slice and inhale.