Spicy Jalapeno Sliders Recipes

SPICY JALAPENO CHICKEN SLIDERS

Steps:

• Combine chicken, pork, jalapeno peppers, cilantro, garlic, and soy sauce in a bowl. Mix well and form into 12 small patties. Place on a platter and brush with olive oil. Sprinkle with salt and pepper.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Place patties on the grill and cook, covered, until browned, 3 to 4 minutes per side. Do not press down. Place patties inside slider buns.
• Mix ranch dressing, mayonnaise, and salsa together to make spicy ranch dressing. Serve alongside sliders.

SPICY JALAPEñO PHILLY CHEESE STEAK SLIDERS RECIPE - (4.4/5)

Steps:

• Heat oven to broil. Slice pretzels rolls in half and lightly butter each side. Arrange on a baking sheet and set aside. Melt 1 tablespoon butter in a large saucepan over medium heat. Add bell pepper, onion, and garlic and sauté until golden and soft. Remove from pan and set aside. Melt another tablespoon or 2 of butter in the pan and add sliced beef separating slices. Season with salt and pepper to taste and cook until meat is browned and cooked through, about 5 minutes. Stir in jalapeño cream cheese. You can always add more or less depending on how cheesy you want it. Remove from heat. Place about 1/4 a cup of meat on the bottom half of each roll. Top with a spoonful of pepper and onion mix. Top with a slice of provolone cheese. Broil in the oven until the provolone is melted and buns are toasted. COOK'S NOTE: If you can't find the Spicy Jalapeño Cream Cheese, make your own mixing 12-ounces cream cheese with 1 to 2 tablespoons diced jalapeño, making as mild or as spicy as you'd like. Using finely sliced beef chuck roast makes the meat really tender and perfect for cheese steak sandwiches. Most grocery store butchers will slice it for you, just tell them you're making cheese steak sandwiches with it!

SPICY ROAST BEEF SLIDERS

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Roughly chop roast beef until crumbly.
• Combine consomme, jalapeno, Worcestershire sauce, salt, and pepper in a saucepan over medium heat; bring to a simmer. Add roast beef, lower heat to medium-low, and simmer until heated through, 1 to 2 minutes. Add flour and stir constantly until thickened into a gravy, 3 to 5 minutes. Remove from the heat.
• Slice rolls in half without separating rolls from each other. Put bottom halves on a baking sheet and layer with provolone cheese slices. Spoon meat mixture on the provolone and cover with Cheddar cheese slices. Add a thin smear of horseradish and place top rolls on top.
• Bake in the preheated oven until cheese is melted, about 5 minutes. Cut sliders apart to serve.

SPICY SLIDERS

Steps:

• Heat an outdoor grill to medium-high heat (375 to 450 degrees F (190 to 230 degrees C).
• Mix together ground beef, chili powder, garlic powder, salt, and cumin in a large bowl. Form into 8 patties. Lightly oil grill grate, then grill patties until browned, about 3 minutes per side. Top with cheese during last minute of grilling.
• Puree cilantro, mayonnaise, jalapeno, and lemon juice in a food processor or blender. Spread mixture on bottom half of buns. Top with cabbage, patties, and bun tops.

HONEY JALAPEñO CHICKEN SLIDERS RECIPE BY TASTY

Steps:

• Make the chicken burger: Preheat the oven to 400°F (200°C).
• In a large bowl, combine the ground chicken, salt, pepper, paprika, Worcestershire sauce, garlic, and onion. Mix well until evenly distributed.
• Lightly grease a baking sheet with nonstick spray.
• Press half of the chicken mixture into an 11 x 10-inch (23 x 21 cm) rectangle in the center of the prepared baking sheet. Evenly sprinkle the cheese over the chicken patty and layer the jalapeños on top. Top with the remaining chicken mixture, spreading evenly.
• Bake the chicken burger for 30-40 minutes, or until the internal temperature reaches 165°F (75°C). Remove from the oven and let cool for 5 minutes.
• While the burger cooks, make the sauce and slaw. For the sauce, mix together the mayonnaise, Dijon, and honey in a small bowl.
• For the slaw, toss together the green and red cabbage and carrots in a medium bowl. Add the salt and rice vinegar and toss well.
• Using a serrated knife, gently cut the slider buns in half to create a large top and bottom bun for the burger. Spread the bottom bun with the some of the sauce.
• Using a spatula, transfer the burger patty to the bottom bun. Top with the slaw, drizzle with the remaining sauce, and cover with the top bun.
• Make the glaze: In a small bowl, mix together the melted butter, honey, and sesame seeds. Brush the glaze over the top bun.
• Slice between each row of buns, creating 12 sliders.
• Serve warm.
• Enjoy!