Jalapeno Sliders With Crispy Onions Recipes

SPICY JALAPENO SLIDERS

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, add ground beef, jalapenos, shallots, panko, heavy cream, cheese, garlic powder, 1 tablespoon salt, and 1/2 teaspoon black pepper. Mix together well. Form into small patties and place in the oven for 12 to 15 minutes.
• In a separate bowl, add creme fraiche, salsa verde, pinch of salt and pepper and mix together. Refrigerate until ready to serve with your sliders.
• Lightly spread creme fraiche on both sides of buns. Place burgers in middle and pick it with a jalapeno.

JALAPENO SLIDERS WITH CRISPY ONIONS

Steps:

• Shape beef into eight 1/2-in.-thick patties; sprinkle with salt and pepper. In a large skillet, cook sliders over medium heat 2-3 minutes. Turn and top with peppers and cheese. Continue cooking until a thermometer reads 160°, 2-3 minutes., Serve on buns. Top with french-fried onions.

CRISPY JALAPEñO & ONION PETALS

Steps:

• Cut the onion in half and then into wedges. Separate the onion layers and add them to a bowl. Slice the jalapeños (seeds and all if you like things spicy) into very thin rounds and add to the bowl. Pour over the buttermilk and stir to combine. Let sit while you get the remaining ingredients together.
• Combine the flour, salt and a generous pinch of black pepper in a separate bowl, then set aside.
• Add 1 inch of oil to a large, heavy-bottom skillet. Heat to 375 degrees F or until a pinch of the flour sizzles when added to the skillet.
• Using tongs, remove a handful of onions and jalapeños from the buttermilk and immediately dunk into the flour mixture, thoroughly coating them. Tap them on the inside of the bowl to shake off the excess.
• Carefully add the coated onions and jalapeños to the hot oil, breaking them up with a spoon, so they don't stick together. Cook until golden brown, 1 to 2 minutes.
• Remove with a slotted spoon and drain on a paper-towel lined plate. Repeat with the remaining onions and jalapeños.
• Serve immediately.

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.

STUFFED JALAPENO SLIDERS

Steps:

• Heat oil in a skillet over medium heat. Add onion; cook and stir until soft, about 5 minutes. Add beef; cook, stirring to break into very small pieces, until browned, about 5 minutes. Drain any excess grease. Stir in 2 tablespoons water and taco seasoning; cook until water evaporates, about 5 minutes.
• Let beef mixture cool completely, about 10 minutes. Stir in Chihuahua cheese.
• Preheat oven to 350 degrees F (175 degrees C).
• Cut tops off jalapeno peppers and scoop out seeds and ribs. Stuff with beef mixture, using the thick end of a chopstick to pack in mixture. Stack upright against the edge of a casserole dish.
• Bake in the preheated oven until jalapeno peppers are soft, about 45 minutes.
• Refrigerate jalapeno peppers until stuffing firms up, 1 to 2 hours.
• Combine 1/4 cup water, sugar, and yeast in a small bowl. Let stand until foamy, about 5 minutes.
• Combine flour, 1 egg, milk, and butter in a large bowl. Pour in yeast mixture; mix until well combined. Turn dough onto a lightly floured surface and knead until mostly smooth but slightly sticky, about 5 minutes.
• Form dough into a ball and place in a lightly greased bowl. Cover with a towel and let rise, about 20 minutes.
• Line a baking sheet with parchment paper. Turn dough out onto a floured surface; push down to knock out air. Form into 1-inch buns and arrange 1 inch apart on the baking sheet. Cover with the towel and let rise until puffy, about 1 hour.
• Preheat oven to 375 degrees F (190 degrees C). Brush tops of buns with beaten egg.
• Bake buns in the preheated oven until tops are golden brown, 6 to 7 minutes. Transfer to a cooling rack and let cool, about 10 minutes.
• Reduce oven temperature to 200 degrees F (95 degrees C).
• Slice cold jalapeno peppers into 1/4-inch thick rings. Cut buns in half. Sandwich jalapeno pepper rings in the buns and secure with a toothpick. Arrange sliders in a casserole dish. Cover with aluminum foil.
• Bake sliders in the preheated oven until warmed through, about 10 minutes.

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!