I just got back from an amazing trip to Hawaii. My body is a little confused as to why it’s awake when Hawaii time says it should be sleeping. I’m floating on fumes and memories of surfing and eating in a lush tropical paradise. I decided that I’m going to spend all of my time and energy moving forward to figure out how I can move my whole family there to live. Even if it’s in a cardboard box. Ahh….
The Super Bowl is only a couple days of way and I’ve been trying to think of some “Dude Food” for the big game.
These Jalapeno Popper Chicken Sliders are so simple and easy. The idea came to me as I was running which is ironically when most of my food ideas pop in my head. I used rotisserie chicken because I love the texture but you could also use regular cooked and shredded chicken too.
I thought that coating the buns with Panko crumbs and toasting them until golden brown would give them a jalapeno popper flare. I loved the way it tasted with a slight crunch. I will say that some of it came off on top of the chicken when I assembled the sandwiches. Flawed concept…or genius idea. You decide.
A little sprinkle of bacon crumbles completes the sandwich by giving it that little salty pop.
- 2 teaspoons vegetable oil
- 1 large jalapeno pepper, seeded and diced finely
- 1 garlic clove, minced
- 4 ounces cream cheese, room temperature
- ¼ cup sour cream
- 2 cups shredded rotisserie chicken
- 1 cup shredded Monterey Jack cheese
- 8 slider rolls, split in half
- 1 cup Panko breadcrumbs
- 3 Tablespoons butter, melted
- ¼ cup cooked and crumbled bacon
- In a saucepan, heat oil over medium heat. Add the jalapeno and sautee for 1-2 minutes. Add the garlic and cook for 30 seconds.
- Reduce the heat to low and add the cream cheese. Stir until cream cheese has melted. Stir in the sour cream. Add the chicken and stir to coat. Quickly stir in the cheese and remove from the heat.
- For the rolls: Place the Panko breadcrumbs on a plate. Brush the cut side of the rolls with melted butter and press each roll onto the crumbs and then place the roll crumb side up on a cooking sheet. Broil for 1-2 minutes or until crumbs turn golden brown.
- Use about ⅓ cup of the chicken mixture for each roll. Top with crumbled bacon and serve.