Chipotle Porky Joe Sliders Food

CARIBBEAN CHIPOTLE PORK SLIDERS

Steps:

• Place onion in a 5-qt. slow cooker. Cut roast in half; place over onion. In a small bowl, combine chipotle peppers, adobo sauce, barbecue sauce, water, garlic, cumin, salt and pepper; pour over meat. Cook, covered, on low 8-10 hours or until meat is tender., Remove roast; cool slightly. Skim fat from cooking juices. Shred pork with 2 forks. Return pork to slow cooker; heat through. , For coleslaw, in a large bowl, combine cabbage, mango, pineapple, cilantro, lime juice, salt and pepper. Place 1/4 cup pork mixture on each roll bottom; top with 2 tablespoons coleslaw. Replace tops.

CHIPOTLE SLIDERS

Steps:

• Place 2 rolls in a food processor; process until crumbly. Transfer to a large bowl; add the salt, pepper and 6 teaspoons chipotle peppers. Crumble beef over mixture and mix well. Shape into 10 patties., Grill burgers, covered, over medium heat for 3-4 minutes on each side or until a thermometer reads 160° and juices run clear. Top with cheese. Grill 1 minute longer or until cheese is melted., Split remaining rolls and grill, cut side down, over medium heat for 30-60 seconds or until toasted. Combine mayonnaise and remaining chipotle peppers; spread over roll bottoms. Top each with a burger. Replace roll tops.

ROAST BEEF SLIDERS WITH CHIPOTLE SAUCE

Steps:

• Whisk together water, salsa, and seasoning packets.
• Place roast in crock pot and pour seasoned mixture over roast.
• Cook on low for 8-10 hours.
• Shred beef.
• To make sliders: Cut each roll in half and place on a baking sheet.
• Place a slice of swiss cheese on each roll.
• Place baking sheet in oven and broil for 1-2 minutes until rolls are golden and cheese is melted.
• For chipotle sauce mix together sour cream, chili sauce and horseradish sauce.
• Remove rolls from oven and place a spoonful of shredded beef on bottom part of roll.
• Spread chipotle sauce on the top half of roll.
• Place top half on beef to make the slider.

CHIPOTLE SLOPPY JOES

Steps:

• Heat oil in pan over medium-high heat.
• Add onion and cook for 4 minutes until turning soft, stirring frequently.
• Remove 1 teaspoon adobo sauce from can and set aside.
• Remove 1 chipotle chile from can; chop and set aside. Reserve remaining chiles and adobo sauce for another use.
• Add hamburger to pan with onions. Cook until brown, stirring to crumble. Drain grease from pan.
• Add garlic and continue to cook another 2 minutes.
• Add reserved adobe sauce, reserved chile, tomato paste, salt, cumin and tomato sauce, stirring to mix. Cook 3 minutes, stirring occasionally.
• Serve on buns.

HONEY-CHIPOTLE CHICKEN SLIDERS

Steps:

• Combine honey, water, ketchup, vinegar, chili powder, salt, and hot sauce for honey-chipotle sauce in a small saucepan. Bring to a simmer and cook, stirring frequently, 2 to 3 minutes. When reduced to desired consistency, remove from heat.
• Combine flour, garlic powder, salt, and pepper for chicken in a shallow bowl. Place beaten eggs in a separate bowl. Combine bread crumbs and paprika in a third bowl. Coat chicken tenders in the flour mixture, then into the egg mixture, and then in the bread crumb mixture.
• Heat oil in a large skillet over medium heat. Place chicken in the hot oil and cook until the breading is golden brown and the chicken is fully white and no longer pink or translucent in the center, 3 to 6 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
• Toss tenders in honey-chipotle sauced until coated and place on the bottom half of potato rolls. Top chicken with a dill pickle round and lettuce. Serve.

CHIPOTLE SLIDERS

Steps:

• Heat grill to medium-high heat.
• Mix ground beef and chorizo; shape into 12 (3-inch) patties.
• Grill 4 min. on each side or until done (160ºF), topping with Singles for the last minute. Meanwhile, mix mayo and peppers.
• Fill rolls with burgers and mayo mixture.