3/4 cup crushed corn tortilla chips or homemade tortilla strips
1 1/2 cups coleslaw mix
1 red pepper, seeds and stem removed, cut into small dice
1/2 cup green onions, cut in thin, 1-inch strips
1/3 cup coleslaw dressing
2 tablespoons chopped fresh cilantro
Salt and pepper
Combine barbecue sauce and chipotle peppers; reserve 3/4 cup sauce mixture.
Brush some of remaining sauce mixture onto all sides of roast.
Place roast on grid over medium, ash-covered coals or over medium heat on
preheated gas grill.
Grill, covered for 25 to 35 minutes for medium rare (135 degrees
F) to medium (150 degrees F) doneness, basting roast with remaining sauce while
grilling and turning occasionally.
To prepare Slaw, combine coleslaw mix, bell pepper, green onions, dressing
and cilantro in medium bowl; toss to combine.
Season with salt and pepper to taste.
Refrigerate until ready to serve.
Remove roast when instant-read thermometer registers 135 degrees F for medium
rare; 150 degrees F for medium.
Transfer roast to carving board; tent loosely with aluminum foil.
Let stand for 20-25 minutes. (Temperature will continue to rise about 10 degrees F to reach
145 degrees F for medium rare; 160 degrees F for medium.)
Carve roast across the grain into thin slices. Toss with reserved 3/4 cup
Evenly divide beef slices, coleslaw and tortillas among biscuits.
Makes 18 sliders.
Nutrition information per serving (1/18 of recipe): 171 calories; 6 g fat
(1 g saturated fat; 2 g monounsaturated fat); 21 mg cholesterol; 507 mg sodium;
20 g carbohydrate; 1.2 g fiber; 10 g protein; 3.1 mg niacin; 0.2 mg vitamin B6;
0.4 mcg vitamin B12; 1.3 mg iron; 13.7 mcg selenium; 1.6 mg zinc