Bacon Chipotle Blt Sliders Food

CHIPOTLE BLT WRAPS

Steps:

• In a large bowl, combine romaine, tomatoes and bacon. Add mayonnaise; toss to coat., Spoon about 1 cup romaine mixture down center of each tortilla. Fold bottom of tortilla over filling; fold both sides to close. Serve immediately.

BLT BISCUIT SLIDERS

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Combine the flour, baking powder, sugar and 1 teaspoon salt in a food processor and pulse until combined. Add the butter; pulse until it is in pea-size pieces. Add the cheddar and scallions and pulse 2 or 3 times to incorporate. Add the buttermilk and pulse a couple of times until the dough just comes together.
• Turn out the dough onto a lightly floured surface. Pat into a 6-by-7-inch rectangle (1/2 to 3/4 inch thick). Cut out biscuits with a floured 2-inch biscuit cutter and transfer to the prepared baking sheet. Pat the scraps together and repeat to make 16 biscuits total. Brush the tops with buttermilk. Bake until lightly golden and puffed, 12 to 15 minutes. Transfer to a rack and let cool.
• Meanwhile, working in batches, cook the bacon in a large skillet over medium heat, turning, until crisp, about 5 minutes. Drain on paper towels. Break each slice into thirds.
• Mash the avocado in a small bowl with the lime juice and jalapeno brine; stir in the chopped jalapenos and season with salt. Season the tomatoes with salt.
• Split the biscuits; spread the top halves with the mashed avocado. Fill with the bacon, lettuce and tomatoes.

LADD'S CHICKEN BACON SLIDERS

Steps:

• For the marinade: Combine the honey, Dijon mustard, lemon juice, paprika, salt, pepper and crushed red pepper flakes in a large bowl.
• Add the chicken cutlets and toss to coat. You can the cook the cutlets straight away or cover and marinate in the fridge for a couple of hours or overnight.
• For the rolls: Preheat the oven to 350 degrees F. Heat a grill or grill pan over medium-high heat.
• Place the rolls on a sheet pan. Brush the tops of the rolls with the melted butter and sprinkle over the seasoning. Bake to warm through and toast slightly, 5 to 6 minutes, then set aside.
• For the filling: Meanwhile, grill the chicken pieces for 3 to 4 minutes on the first side. Flip and top each with a halved piece of bacon and a halved piece of Cheddar. Continue to cook until the cheese is melted and the chicken is cooked through, 3 to 4 more minutes. Remove.
• Separate the rolls and slice in half horizontally. Place the bottoms on a platter and top each one with a tablespoon of ranch dressing, a lettuce leaf and a chicken piece. Add a slice of tomato, some fried onions and pickled jalapeños to each. Add the tops of the rolls and place a decorative toothpick through each slider. Serve.

CHICKEN CHIPOTLE SLIDERS

Steps:

• For the chipotle aioli: Process the mayonnaise, cilantro, lime juice, honey, chipotle peppers and adobo sauce in a food processor until combined. Refrigerate for at least 1 hour.
• For the sliders: Line a baking sheet with parchment. In a large mixing bowl, combine the chicken, taco season and oil. Form 12 patties roughly 1/2-inch thick and place them on the prepared baking sheet. Refrigerate for 30 to 60 minutes.
• Prepare a grill for medium direct heat. Grill the sliders until the edges start to turn a lighter white and the juices pool at the top, about 3 minutes. Flip the sliders and place a piece of cheese on each. Remove the sliders when the cheese is melted and the internal temperature of the chicken hits 165 degrees F on an instant-read thermometer.
• Place a slider on the bottom section of a bun, top with some aioli, watercress and the top section of the bun.

SLIDERS WITH CHIPOTLE MAYONNAISE

Steps:

• For the chipotle mayonnaise:
• Add all the ingredients to a food processor and puree. Season, to taste, with salt and pepper.
• For the sliders:
• Preheat grill over medium-high heat.
• Form the meat into 2 to 3-ounce portions, packed tightly. Season with salt and pepper.
• Place the sliders on the grill. Wait until they are nice and crusty on the first side, about 4 to 5 minutes and then flip and cook another 4 minutes. When the sliders are about done, top with desired cheese and close the grill, allowing the cheese to melt.
• Place the slider on mini burger buns and top with chipotle mayonnaise and any other desired toppings.