Jalapeño Chicken Sliders

1 1/4 pounds ground chicken
1/2 pound ground pork
2 tablespoons Trappey's jalapeños, drained, seeded and chopped
    (or 1 fresh jalapeño, stemmed, seeded and chopped)
1/4 cup chopped fresh cilantro, loosely packed
2 garlic cloves, minced
1 tablespoon soy sauce
Olive oil
Salt and pepper
16 small slider-style rolls
3 tablespoons butter
Lettuce leaves
Sliced small tomatoes
Avocado slices or guacamole
Spicy Ranch Dressing (recipe follows)

In a large bowl combine the chicken, pork, jalapeño, cilantro, garlic and soy sauce. Mix well and form into 16 small patties. Place on a platter and drizzle with olive oil. Cover and refrigerate until ready to grill.

Rub the grids of an outdoor grill with an oil-soaked cloth and preheat to High. Season patties with salt and pepper.

Place chicken patties on the center portion of the grill and cook, covered, for about 3 minutes or until marked. Turn and grill on the opposite side, uncovered, for about 3-4 additional minutes. Do not press down or the juices will escape. Remove to a platter, cover and let rest while toasting the rolls. Turn the grill off.

Butter one side of each roll and toast for a few minutes to warm. Place the burgers in the rolls and serve with a choice of accompaniments.

Spicy Ranch Dressing: Stir 2 tablespoons hot Pace picante sauce into 1/2 cup refrigerated Marie's ranch dressing and 1/2 cup mayonnaise.