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

  • 2 tablespoons hot Pace picante sauce
  • 1/2 cup refrigerated Marie's ranch dressing
  • 1/2 cup mayonnaise


  1. Sliders: 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.
  2. Rub the grids of an outdoor grill with an oil-soaked cloth and preheat to High. Season patties with salt and pepper.
  3. 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.
  4. Butter one side of each roll and toast for a few minutes to warm.
  5. Place the burgers in the rolls and serve with a choice of accompaniments.
  6. Spicy Ranch Dressing: Stir 2 tablespoons hot Pace picante sauce into 1/2 cup refrigerated Marie's ranch dressing and 1/2 cup mayonnaise.

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