Pepper Popper Sliders Food

ROASTED POBLANO PEPPER SLIDERS

Steps:

• Preheat the oven to 350 degrees F.
• For the roasted garlic sauce: Put a sheet of aluminum foil in a roasting pan and add the garlic. Toss with the oil, fold up the foil around the garlic and roast until soft, about 45 minutes.
• For the beef patties: Toss the poblano peppers and onions with the vegetable oil and a pinch of kosher salt in a roasting pan. Cook for 30 to 35 minutes. Peel and seed the roasted peppers, then chop the peppers and onions into small dice.
• When the garlic is done roasting, transfer to a blender, add the sour cream, mayonnaise and vinegar and blend until smooth. Season with salt and pepper. Set the sauce aside until serving.
• Put the ground beef, Worcestershire, black pepper, ancho chile and 1 tablespoon kosher salt in a medium bowl. Fold in the diced peppers and onions. Divide the mixture into 3-ounce portions and form these portions into 8 patties.
• Heat a griddle to medium or medium high; cook the patties to medium, about 5 minutes on each side.
• For the corn and chorizo relish: Saute the chorizo in a skillet until lightly browned. Add the corn and cook for 5 minutes. Add the vinegar, then cook for another minute. Set aside.
• For the griddled queso fresco and rolls: Heat a griddle to medium low. Grease the griddle with 1/2 teaspoon of the oil, then cook the cheese until golden brown, about 2 minutes on each side.
• Grease the griddle with the remaining 1/4 teaspoon vegetable oil, then place the rolls on the griddle cut-side down until golden brown, about 2 minutes.
• Place a burger on each roll, then spoon some of the corn and chorizo relish on top. Place a piece of griddled cheese over the relish, and top with some of the roasted garlic sauce.

HAM AND CHEESE JALAPENO POPPERS

Steps:

• Combine the cream cheese, ham, Swiss, mozzarella, pickles, mustard, cayenne and paprika in a medium bowl.
• Stuff the jalapeno halves with the filling and place on a baking sheet lined with parchment.
• Set up 3 bowls. In the first, mix together the flour with a pinch of salt and a few cracks of pepper. In the second, beat the eggs with the milk, a pinch of salt and a few cracks of pepper. In the third, place the cracker crumbs.
• Coat the stuffed peppers first in the flour mixture, then in the egg mixture and then in the cracker crumbs.
• Heat 2 inches of oil in a heavy-bottomed pot until a deep-frying thermometer registers 365 degrees F.
• Fry the stuffed jalapenos in batches until golden brown on all sides, about 2 minutes per batch. Alternatively, you can bake the poppers in the oven at 350 degrees F for 30 minutes.

SAUSAGE AND PEPPER SLIDERS

Steps:

• Form the sausage into eight 1/2-inch-thick patties.
• Heat 1 tablespoon of the oil in a medium skillet over medium heat. Add the peppers, shallots and garlic and cook, stirring occasionally, until soft, about 8 minutes. Add the tomato sauce and simmer until slightly thickened, about 3 minutes.
• Meanwhile, heat a large nonstick skillet over medium-high heat. Add the sausage patties and cook, turning once, until golden brown on both sides and cooked through, about 4 minutes per side.
• Place the patties onto the bottom buns and top with some of the pepper mixture and a sprinkling of parsley. Top with the top buns and serve immediately.

MINI BELL PEPPER POPPERS WITH BACON

Steps:

• Preheat the oven to 400 degrees F. Line a large rimmed baking pan with foil and spray lightly with cooking spray.
• Cut the peppers in half lengthwise and remove the ribs and seeds. Arrange the peppers on the prepared baking pan cut-side up.
• Mix the cream cheese, Cheddar, bacon, Fresno pepper and milk together in a bowl until very well mixed and soft.
• Put the mixture into a resealable plastic bag (or a disposable pastry bag) and snip a corner to make an opening a little less than 1/2-inch across. Pipe a line of the cream cheese mixture into each of the peppers (the filling should not fill the whole pepper; it will spread as it cooks).
• Bake until the peppers are tender and the filling is melted, about 15 minutes. Serve hot.

PEPPER POPPER SLIDERS

Steps:

• Bake rolls following directions on package.
• In a small bowl, combine peppers, bacon and cream cheese.
• Mix well. In a large bowl, combine garlic, salt and pepper.
• Crumble beef over garlic mixture and mix well.
• Shape into twelve 3 to 4-inch patties.
• Spoon pepper mixture onto center of six patties.
• Top with remaining patties and press edges firmly to seal.
• Grill burgers and top with cheese.
• Split rolls and fill with burgers, tomato, lettuce and guacamole.

GRILLED SWEET PEPPER POPPERS

Steps:

• Spoon sour cream into a 1-quart zip-loc freezer bag; seal and chill.
• Preheat grill to medium-high heat.
• Rinse peppers; cut in half length-wise. Remove seeds and veins.
• Mix together in small bowl cheese, tomato, onion, cilantro and salt.
• Fill pepper halves evenly with cheese mixture; pressing it into hollows.
• Lay filled peppers, cheese side up on grill (I use a grill pan for ease, but it's not necessary).
• Cook until blistered and slightly charred on the bottoms, approximately 3-5 minutes.
• With a wide spatula, move peppers to serving platter.
• Snip 3/4-inch corner off the sour cream bag and pipe evenly over the hot peppers.
• Serve immediately.