Sometimes a big burger is just too much. Sometimes it's fun to play with your food. Tonight we decided to use that pound of chicken in a new way and make a chicken taco slider if you will.
1 pound ground chicken
2 T. finely minced red onion
1 t. minced garlic
salt and pepper to taste
1 T. McCormick Southwest Chipotle Seasoning
1 t. ground cumin
In a large bowl, mix all the ingredients together and form into golf ball sized balls. Heat a large griddle pan or skillet over high heat and lightly coat the surface with a little olive oil.
Place 4 or 5 chicken meatballs (for lack of a better term) on the griddle and, using the back of a spoon, carefully flatten each meatball into a mini-burger. Cook 4 - 5 minutes each side until cooked through. As each batch is cooked, top with sliced pepper jack cheese. Place on a baking sheet and keep warm in the oven while the other mini-burgers are cooked.
Serve on small dinner rolls. Top with shredded lettuce, thinly sliced avocados, tomatoes, sour cream, pickled jalapenos and/or chopped cilantro.
Serve immediately.
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