Jalapeño Popper Sliders... YES PLEASE!

For christmas my dear mother gave me a subscription to Rachel Ray magazine. I don’t care very much for her shows, but I love her recipes; simple, reasonably priced ingredients, and 30 minute prep. I can get down with that. The most recent issue came in the mail and this delicious looking slider recipe caught my eye.

Jalapeño Popper Sliders... YES PLEASE! I decided to make it for Josh, Danny, and myself and oh my god did they deliver. These sliders were BANANAS! Sooooo good. You must try this recipe!!! Here it is:

Jalapeño Popper Sliders

Ingredients

• 3 large jalapeño peppers
• 1 Fresno chili pepper, sliced into 1/8-1/4-inch slices
• 1 tablespoon extra virgin olive oil (EVOO) or vegetable oil, plus more for drizzling
• 8 ounces cream cheese, softened
• 2 tablespoons yellow onion, grated
• 1 large clove garlic, grated or minced
• Salt and pepper
• 1/2 teaspoon cumin
• 1/4 cup fresh cilantro leaves (a small handful), finely chopped
• 2 pounds coarse ground beef sirloin or chuck
• 12 2-inch x 2-inch slices of sharp yellow cheddar or smoked yellow cheddar cheese
• 12 slider rolls, such as 3-inch brioche rolls or cornmeal-topped dinner rolls, split

Yields: Makes 12 sliders

Preparation

Pre-heat a griddle or grill to medium-high heat.

Cut the tops off the jalapeño peppers and, using an apple corer or fork handle, scoop out the seeds and slice into 1/8-1/4-inch rings.

Place a small skillet over medium-high heat with one turn of the pan of EVOO. Add the jalapeño peppers and Fresno chili pepper to the pan and toss for a couple minutes to char the edges of the peppers. The peppers should remain tender-crisp.

While the peppers are cooking, in a small mixing bowl, combine the softened cream cheese with the onion, garlic, salt and pepper, cumin and cilantro. Set aside.

Season the meat with salt and pepper and form twelve, 2-3-inch slider-size patties, thinner at the center and thicker at edges for even cooking. Drizzle the patties with EVOO, then cook on a hot griddle or grill for 2-3 minutes. Flip the patties and top with a spoonful of the cream cheese mixture, setting the mixture in place with a slice of cheese. Cook for 2-3 minutes more with the grill top down or tent the patties with foil to melt the cheddar over the small mound of cream cheese.

Serve the sliders on rolls topped with the charred hot pepper slices.

Here are my little beauties! Sliders are so fun right! I know they taste the same as regular sized burgers, but they are easier to hold and adorable, maybe thats why they speak to me. I used Hawaiian sweet rolls for the buns, a nice touch I think. To accompany the sliders I made a black bean, green chili and corn side salad. YUM!