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!