With spicy jalapeños and cheddar cheese mixed right in, these chicken sliders will not disappoint and are are perfect for your next party or potluck.
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One of my favorite things is slightly burnt cheese. You know what I’m talking about — those little browned edges on a grilled cheese sandwich. I know I’m not the only one. Recipes for “inside out” grilled cheese are all over the Internet. Seriously. All over.
But I wanted to try something a little different, and in a more party-friendly size. After a little experimentation, I developed these Jalapeño and Cheddar Chicken Sliders. The cheese is mixed right in, so some of the cheese gets that wonderful “burnt cheese” flavor on the outside, while the rest stays melty on the inside. We are trying to avoid red meat in my house, so I used ground chicken, but ground beef or turkey would work very will in this recipe as well.
A few notes if you make this at home:
First, if you like spicy food, leave the ribs and seeds in your jalapeños when chopping them. For more those who like more mile spice, cut them out. If you’re true spice fiend, try this recipe with a hotter pepper of your choice. In any case, be careful not to touch your eyes or face after chopping the peppers — I have made this mistake more than once!
Second, if you are using ground chicken or turkey for the recipe, do yourself a favor and do NOT use the 99% fat free version. The chicken I used had a 92% lean to 8% fat ratio, and it was perfect. Not greasy at all, but not dried out either.
Third, if you can’t find these cute little slider buns (If you’re in NYC, head to a Greenmarket to get some from Hot Bread Kitchen!), some dinner rolls would be an excellent substitution. Or, if you’re trying to limit your carb intake, some butter lettuce leaves would be great as well.
And last but not least, try not to move the sliders around too much once they are in the pan. If you have it, cast-iron is best for this job. Getting that great “burnt cheese” flavor requires them to sit still for a bit. The color will appear darker than your average chicken burger (because of the cheese), but don’t fret. Keep an eye on them so they don’t turn black, but rather a deep brown color. Use an instant read thermometer to ensure they are cooked all the way through.
Jalapeño Cheddar Chicken Sliders
With spicy jalapeños and cheddar cheese mixed right in, these chicken sliders will not disappoint and are are perfect for your next party or potluck. Makes 8-10, depending on the size of your slider buns.
What You'll Need
- 1 lb ground chicken
- 2 jalapeños small diced
- 1 shallot small diced (or ¼ of a red onion)
- 1 cup cheddar cheese shredded
- 1 tsp chili powder
- ¼ cup Panko breadcrumbs
- 1 egg
- 1 lime cut into wedges
- Salt and pepper to taste
- Olive oil
- Slider buns
- Avocado slices
- Sliced red onion or shallot
- Pickled jalapeños
What to Do
In a skillet, heat 2 tsp of olive oil over medium heat. Add the jalapeños and shallot, and saute for 2-3 minutes, until slightly softened. Place in a small bowl, and set aside to cool slightly. (Note: You can skip this step if you’d like, but I prefer the texture this way!) Wipe out the pan.
In a large bowl, mix together the ground chicken, pepper and shallot, shredded cheddar, breadcrumbs, chili powder, egg, and about ½ tsp each salt and pepper. Using your hands, mix together until it is all evenly mixed.
Form the mixture into 8-10 golf ball sized patties. (Note: this is approximate and will depend on the size of your slider buns!)
Add enough olive oil to a large, non-stick skillet to cover the bottom of the pan, and heat over medium heat. The exact amount will depend on your pan, but I used about a tablespoon.
When the oil is hot, add the chicken patties to the pan, being careful not to overcrowd. There should be about an inch of space around each patty. Work in batches if necessary.
Cook each patty 4-5 minutes per side, until they are a deep brown color and cooked through. (Use an instant read thermometer to ensure they reach 165 degrees). Cover the cooked patties with aluminum foil to keep them warm.
Serve on a toasted slider bun. Just before serving, squeeze a lime wedge over the patties. Top with whatever you like! I liked the texture of sliced avocado on these.