Cheesy Poblano Sliders Recipes

CHEESY ROASTED POBLANO PEPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C)
• Roast clean and dry poblano peppers directly on top of cooktop electric, gas or BBQ grill. Turn once charred on each side. They will look black. Don't worry this is perfect.
• Now placed your charred roasted poblano peppers in a bowl and cover with plastic wrap so that it can cool and do its magic steam process to make the peppers easier to peel.
• Gently peel the charred roasted poblano peppers. Do not run them under water. Instead, use your hands or please use a paper towel to remove the skin. Cut a slice diagonally on the side being careful not to cut all the way through. Just enough to make a peek hole to place your delicious stuffing inside and then remove the seeds.
• In a large frying pan or wok, add your olive oil, onion and stir fry just until translucent and then add your diced sweet potatoes. Add 2-3 tablespoons of water and place a lid on your pan for about 2 minutes and then remove lid and finish to cook until your sweet potatoes are just cooked and can piece with a fork. The water in the pan should be by evaporated now.
• Add your cooked brown rice, black beans, corn, taco seasoning and salt and pepper to taste and toss well until well incorporated. Add the cream cheese and mix well. Take the rice mixture off the heat and set aside.
• Spray a baking dish with a little cooking spray and then place the salsa on the bottom on the dish.
• Stuff the cooked rice mixture into each of the prepared Poblano Peppers and place the stuffed poblano peppers on top of the salsa lined baking dish. Sprinkle grated cheese on top of the stuffed poblano peppers and bake for 15- 20 minutes or just until the cheese is melted (you can also broil for 2 minutes to save on time. Remove from oven.
• Garnish with fresh cilantro if desired and enjoy!

CHEESY PORTABELLA SLIDERS

Steps:

• In large skillet, heat oil over medium-high heat. Cook mushrooms in oil 3 to 5 minutes, stirring occasionally, until they begin to brown. Add onion; cook 2 to 3 minutes longer. Stir in grill seasoning.
• Set oven control to broil. Line cookie sheet with foil or cooking parchment paper.
• Place bun bottoms on cookie sheet; top each with mushroom mixture and half slice of cheese. Broil 30 to 60 seconds or until cheese is melted. Sprinkle with chives. Cover with bun tops.

CUBANO SLIDERS RECIPE BY TASTY

Steps:

• In a blender, combine the garlic cloves, cumin, black pepper, salt, oregano, orange juice, and lime juice. Blend on high speed until smooth.
• Pour the marinade into a large zip top plastic bag and add the pork tenderloin, massaging to coat well. Seal the bag and marinate in the refrigerator for at least 2 hours, up to overnight.
• Preheat the oven to 500°F (260°C).
• Transfer the pork to a roasting pan and roast until a crust begins to form and the internal temperature reaches 145°F (63°C) , about 20 minutes. Remove from the oven and let the pork rest for at least 10 minutes before carving (if you have time, you can refrigerate the pork overnight so it's easier to slice).
• Cut 15 slices from the pork tenderloin, reserving any leftovers for another use.
• Make the sliders: Reduce the oven temperature to 350°F (180°C). Line a baking sheet with parchment.
• Place the bottom halves of the slider rolls on the baking sheet and layer with the ham, pork, salami, Swiss cheese, and pickles.
• Slather the inside of the top halves of the rolls with the mustard, then place on top of the sliders. Brush the tops with melted butter.
• Bake the sliders until the top turns golden brown and the cheese is completely melted, about 10 minutes.
• Pull the sandwiches apart and serve.
• Enjoy!

CHEESY STUFFED POBLANO PEPPERS

Steps:

• For the black bean sauce: saute onion with garlic, add black beans, chipotle and heavy cream; blend until smooth.
• For the mango pico de gallo: cut mangoes and all ingredients into small cubes, dress with lemon juice, olive oil, salt and pepper.
• Roast and peel the poblanos. Shred cheeses and stuff chiles; warm up in the oven until cheeses start to melt.
• Serve with black bean sauce and mango pico de gallo.

ROASTED POBLANO CHEESY RICE

Steps:

• Roast the poblano peppers. Like the author of this recipe, I hold them over the flame on the stove using tongs (or just a fork!) and keep turning them until they're blackened. I put them into a paper bag and fold it over and wait for them to cool. Then I peel the skin off which is usually not too difficult if they're fully cooled.
• Dice the poblanos.
• Preheat oven to 350. In the meantime, melt butter in a large pan. When hot, saute onions until caramelized. Add poblanos and saute 2 minutes more, until peppers and onions are well mixed.
• In a large bowl, mix the cooked rice with the onion/poblano mix. Add cottage cheese, sour cream, and 1 1/2 c shredded cheese.
• Put seasoned rice in a buttered, oven safe casserole dish. Top with remaining 1/2 c shredded cheese. Bake until rice is warmed through and the cheese on top has melted and turned light brown.