Roasted Pesto Potatoes: 1.5 lbs small red potatoes, halved, 2 T. olive oil, salt & pepper, to taste, 1/3 c. basil pesto. Preheat oven to 400F. In a large baking dish, toss potatoes with olive oil. Season with salt & pepper. Bake for 25-30 min, until potatoes are tender & golden brown. In a large bowl, toss potatoes with pesto; serve.
Buffalo Chicken Quesadilla 1 large tortilla 1 1/2 teaspoons butter 2 ounces cream cheese, softened 2 tablespoons bleu cheese crumbles (or more if you really like bleu cheese) 1/3 cup shredded chicken 2 to 3 tablespoons Frank’s hot sauce (or your favorite hot sauce) 1/2 cup shredded jack cheese