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Cilantro Chicken Sliders

  • Yield: servings

Ingredients

Cilantro Pesto:
2tablespoons roasted almonds
2-- garlic cloves
1/2cup fresh cilantro leaves
1/2cup fresh basil leaves
1teaspoon seeded, minced chipotle pepper in adobo sauce
1/4cup olive oil
1/4teaspoon salt
1/4teaspoon ground black pepper
Burgers:
1pound skinless boneless chicken thighs, ground
1/4cup chopped oil packed sun dried tomatoes
1teaspoon ground cumin
1teaspoon dried Mexican oregano
3/4teaspoon salt
1/2teaspoon ground black pepper
1tablespoon olive oil
1/3cup grated Cotija cheese
1/3cup mayonnaise
1tablespoon Dijon mustard
8small dinner rolls, split, lightly toasted
1/2cup thinly sliced red onion
8-- thin diagonally cut slices English cucumber, 2 1/2 inches long
Avocado and Seared Corn Salad:
2tablespoons sherry vinegar
2tablespoons olive oil, divided
2tablespoons chopped fresh basil leaves, plus sprigs for garnish
1/2teaspoon ground cumin
1/2teaspoon salt
1/4teaspoon ground black pepper
1cup fresh or frozen corn kernels, thawed
1cup halved cherry tomatoes or diced plum tomatoes
1-- avocado, peeled, pitted, diced

Instructions

  1. For pesto, place almonds and garlic in small food processor. Cover; process until finely chopped. Add remaining pesto ingredients; process until finely chopped.
  2. For burgers, in large bowl combine tomatoes, cumin, oregano, salt, pepper and 3 tablespoons of cilantro pesto; mix well. Add ground chicken; mix gently but thoroughly. Shape into 8 patties, 1/2-inch thick. Heat oil in large skillet over medium heat. Add patties and cook until done, about 5 minutes per side; sprinkle with Cotija cheese. In small bowl, combine mayonnaise and mustard; spread on cut sides of rolls. Place patties on rolls bottoms. Top with onion, cucumber and remaining cilantro pesto. Add roll tops. Serve with avocado and seared corn salad. Garnish with basil sprigs. Makes 4 servings.
  3. For salad, in large bowl whisk together vinegar, 1 tablespoon oil, basil, cumin, salt and pepper. Heat 1 tablespoon olive oil in skillet over medium-high heat. Add corn and cook 2 minutes or until golden, stirring frequently. Add to dressing in bowl the corn, tomatoes and avocado; gently toss until evenly coated.
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