Buffalo Chicken Scalloped Potato Rollup

I decided to make another scalloped potato rollup like my Bacon Cheeseburger Rollup.....We were really wanting buffalo chicken so I decided to make that work!

Crust:

16 oz cheese , shredded (I used Carolina Reaper cheese and mozzarella, you can use pepper jack, monterrey jack, cheddar, or whatever combo you like!

2-3 medium potatoes, scrubbed and sliced thin (thin enough that you can slightly see through them, about 1/16 inch)

salt, pepper and garlic powder to taste

Instant Pot Buffalo Chicken:

1.5 lbs chicken breast

1 cup Frank's Redhot

1/2 tsp garlic powder

1/4 tsp onion powder

dash of salt

4 TB butter cut into 4 pieces

8 oz cream cheese

2 tsp parsley

2 tsp chives

1 tsp dill

2 cloves garlic minced

Other Toppings:

(To taste, but don't overload!)

Mozzarella, shredded

Jalapenos

Tomatoes

Red Onion

What else sounds good!?

2 TB butter, melted

2 TB Frank's Red Hot (I used the one with Dill and it was FANTASTIC!)

Sprinkle for the top

McCormack's Dried Jalapeno

 Kinder's Red Jalapeno and Garlic

Potato Sheet:

Line a large baking sheet(12x16) with parchment paper and spray it with cooking spray (don't skip the parchment paper, it wont roll properly with out this)

Spread about half of your mixed cheese on the parchment paper, make sure it isn't spread 'too thin, the cheese will help hold the potatoes together.

Evenly layer the potato slices, overlapping slightly, over the cheese.

Lightly press down with a paper towel to absorb excess moisture, sprinkle with pepper and a little garlic powder

Spread remaining cheese over the top

Bake at 350 for 30 minutes, until potatoes are soft and everything is bubbly and just starting to brown

Remove from the oven. Press gently with the back of a flat spatula to get them mushed together a little bit.




Allow to cool for 15 minutes.



While you are making the Potato Sheet start the

Instant Pot Buffalo Chicken (sorry no process pics on this part)


Place you chicken in the bottom or yout instant pot

Mix the Frank's Red Hot, garlic and onion powders and salt together

Pour all if the sauce over the chicken.
Top with the slices of butter

Set to high and cook for 13 minutes (18 if your chicken breasts are frozen)

Natural release for 7 minutes

Release the rest of the the pressure.

Remove chicken and shred

Return the shredded chicken to the pot and set to saute, bring it to a boil and allow to cook, stirring often until the sauce is reduced by half
Add in cream cheese and remaining seasonings.
Stir until the cream cheese is fully melted and the sauce is nice and thick

Allow to cool.

To assemble:

When the potatoes are cool, spread the shredded chicken over the tops, spreading to about 1/2 inch of the edges.
Top with mozzarella cheese, jalapeños, tomatoes and whatever else you like! ( I really wanted to add red onion, but I was out)

Starting at the short end, gently pick up the parchment paper and begin to roll it up with firm but gentle pressure, taking care to not let toppings spill out the sides, peel away the parchment paper as you roll it.

Place seam side down back on the parchment paper.

 

Mix melted butter with the franks red hot, brush over the top and sprinkle with the McCormacks and the Kinder seasonings

Bake at 350 for 20-30 minutes until it is bubbly and heated through.

Allow to set for 10-15 minutes and slice with a sharp knife. Top with ranch or bleu cheese and serve!

"Instant Pot" Buffalo Soldier Air Fried Eggrolls

 Yes I am back with yet another eggroll recipe!!!  Today I am taking my copycat recipe of Zeek's
Pizza Buffalo Soldier Pizza and making it into a crispy eggroll!

16-20 Egg Roll wrappers (depends on size)

1.5 lbs chicken thighs*

1/2 cup +/-  Frank's Red Hot Sauce, divided

salt and pepper

1 TB butter

1/2 cup ranch dressing

1/3 cup Mama Lils Peppers, chopped**

1/4 cup crumbled gorgonzola***

1 sm/med jalapeno, seeded and diced

1/4 cup cilantro, chopped fine

* you can use chicken breast but thighs are so much more flavorful and shred easier

** if you can't find Mama Lils, cherry peppers are great as well.

***gorgonzola can be very overpowering, don't over do it, of if you don't care for gorgonzola you could try blue cheese, or I think even goat cheese would be very good. Or just good old shredded mozzarella if you want.

In your electric pressure cooker pour about 1/3 cup Franks Red Hot sauce, place chicken over the top and sprinkle liberally with salt and pepper.

Close pot and seal, set to high pressure for 15 minutes, natural release for 10 then vent the rest of the pressure.

Shred chicken in the pot with 2 forks 

Turn the pot on to simmer and stir until the liquid has reduced by about 3/4. Add butter and remaining hot sauce to taste and allow to reduce a little more while the butter melts

Allow to cool.

In a bowl mix the chicken and the remaining ingredients. Stir until combined.

Egg Roll Assembly:

Place eggroll wrapper in a diamond shape, scoop about a few TB of chicken mixture onto it and gently fashion it into a log.  ( I measure my final product of mixture in oz and try to evenly distribute ounces between how many wrappers I have)

Dampen the edges with a little water.

Pull the bottom corner up and give it a slight tuck

Pull the edge corners over.

Then firmly roll it up to the top. You want it a little tight, but not too tight to prevent bursting.

Set aside and repeat with remaining wrappers and mixture

Preheat air fryer for 5 minutes to 400 degrees. Brush or spray the bottom of your air fryer basket with oil of your choice, I use avocado oil.

Depending on the size of your fryer place several rolls in (not touching) and brush/spray each lightly with oil.


Cook for 5 minute, gently turn over with tongs and cook 5 minutes more until nice and crisp.

Place cooked rolls on a plate and cover with foil. Repeat with remaining rolls.

Serve with your favorite sauce! Blue Cheese, more ranch, buffalo dip...... ( I did honey wasabi ranch with mine!)