1 lb. chicken tenderloins
6 oz. wedge blue cheese
2 (8 oz. ea.) pkgs. cream cheese
1 (12 oz.) bottle Franks buffalo wing sauce
1 (16 oz.) bag Monterey jack shredded cheese
1 fresh jalapeno, sliced up (or 12 slices canned jalapeno) (optional)
olive oil
sea salt
freshly cracked pepper

Preheat oven to 375°F.

Season chicken with sea salt and cracked pepper. Use 1/4 cup olive oil to sauté in a non-stick pan, medium heat in extra virgin olive oil; flip after 6 to 8 minutes, cook another 6 minutes. Remove to bowl, add bottle of Franks Buffalo Wing sauce; set aside, cover loosely with aluminum foil.

Spread cream cheese evenly on bottom of a 9x12-inch baking dish. Shred the chicken using two forks (or your fingers if it's not too hot), cover cream cheese with the chicken/hot sauce mixture. Break up blue cheese wedge and sprinkle over top of chicken. Sprinkle evenly with jalapenos (if desired). Spread evenly over the top with shredded Monterey Jack cheese. Cover with foil.

Bake at 375°F for 25 minutes, remove foil, set oven to broil on low, broil for 3 minutes until cheese is browned and bubbly.

Remove from oven and let sit for 10 minutes. Serve with corn chips or crackers.

Submitted by: Michelle Gilliss