Chicken Chipotle Sliders Recipes

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CHIPOTLE SLIDERS



Chipotle Sliders image

This recipe has to be the ultimate in a fast-fix mini burger with simply fabulous flavor! Creamy mayo, cheese and sweet Hawaiian rolls help tame the heat of the chipotle peppers. -Shawn Singleton, Vidor, Texas

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 10 sliders.

Number Of Ingredients 7

1 package (12 ounces) Hawaiian sweet rolls, divided
1 teaspoon salt
1/2 teaspoon pepper
8 teaspoons minced chipotle peppers in adobo sauce, divided
1-1/2 pounds ground beef
10 slices pepper jack cheese
1/2 cup mayonnaise

Steps:

  • Place 2 rolls in a food processor; process until crumbly. Transfer to a large bowl; add the salt, pepper and 6 teaspoons chipotle peppers. Crumble beef over mixture and mix well. Shape into 10 patties., Grill burgers, covered, over medium heat for 3-4 minutes on each side or until a thermometer reads 160° and juices run clear. Top with cheese. Grill 1 minute longer or until cheese is melted., Split remaining rolls and grill, cut side down, over medium heat for 30-60 seconds or until toasted. Combine mayonnaise and remaining chipotle peppers; spread over roll bottoms. Top each with a burger. Replace roll tops.

Nutrition Facts : Calories 377 calories, Fat 25g fat (8g saturated fat), Cholesterol 67mg cholesterol, Sodium 710mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 20g protein.

HONEY-CHIPOTLE CHICKEN SLIDERS



Honey-Chipotle Chicken Sliders image

Sweet and tangy chipotle chicken sliders.

Provided by CAL

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 30m

Yield 8

Number Of Ingredients 19

⅔ cup honey
¼ cup water
¼ cup ketchup
1 tablespoon cider vinegar
2 teaspoons ground chipotle powder, or to taste
½ teaspoon kosher salt
½ teaspoon hot pepper sauce
¾ cup all-purpose flour
2 teaspoons garlic powder, or to taste
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
2 large eggs, beaten
1 ½ cups garlic and herb seasoned dry bread crumbs
1 teaspoon paprika
1 ½ pounds skinless, boneless chicken breasts, cut into strips
½ cup canola oil, or as needed
8 potato rolls, or as needed
½ cup dill pickle slices, or to taste
½ cup shredded lettuce, or to taste

Steps:

  • Combine honey, water, ketchup, vinegar, chili powder, salt, and hot sauce for honey-chipotle sauce in a small saucepan. Bring to a simmer and cook, stirring frequently, 2 to 3 minutes. When reduced to desired consistency, remove from heat.
  • Combine flour, garlic powder, salt, and pepper for chicken in a shallow bowl. Place beaten eggs in a separate bowl. Combine bread crumbs and paprika in a third bowl. Coat chicken tenders in the flour mixture, then into the egg mixture, and then in the bread crumb mixture.
  • Heat oil in a large skillet over medium heat. Place chicken in the hot oil and cook until the breading is golden brown and the chicken is fully white and no longer pink or translucent in the center, 3 to 6 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
  • Toss tenders in honey-chipotle sauced until coated and place on the bottom half of potato rolls. Top chicken with a dill pickle round and lettuce. Serve.

Nutrition Facts : Calories 525 calories, Carbohydrate 76.8 g, Cholesterol 94.9 mg, Fat 14.8 g, Fiber 2.3 g, Protein 23.7 g, SaturatedFat 2.9 g, Sodium 1184.1 mg, Sugar 26.6 g

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