Hot and Tangy
Mouth-watering green chile sliders. Serve these with margaritas, guacamole and crunchy tortilla chips for extra exciting taste
Ingredients
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[title] => chili peppers, poblano, dried
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[title] => beef, sirloin, ground, extra lean, raw
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[title] => spice, cumin, seeds, ground
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[title] => oil, vegetable
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[eba7cefa-b835-28b4-29e6-b58a38ff6c77] => Array
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[title] => cheese, cheddar, fancy, shredded
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[title] => rolls, kaiser, 3 1/2"
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-
2 large poblano chiles
-
4 tomatillos, husks removed and coarsely chopped
-
1 jalapeno or serrano chile, chopped
-
1/2 white onion, coarsely chopped
-
1/3 cup cilantro or flat–leaf parsley leaves (a generous handful)
-
Grated peel plus juice of 1 lime
-
2 tablespoons honey
-
Salt
-
1 1/2 pounds ground beef sirloin
-
1 1/2 teaspoons ground cumin (about 1/2 palmful)
-
Pepper
-
1 tbsp vegetable oil
-
1 cup sharp yellow cheddar cheese shredded
-
8 small rolls, split
Recipe Method
1. Preheat the broiler. Place the poblanos on a
baking sheet and
broil, turning, until blackened. Transfer to a bowl; cover. Let stand until cool enough to handle. Peel off the skins and remove the seeds; discard. Chop into 1/2-inch pieces.
2. Using a food processor, mix the tomatillos, jalapeno, onion, cilantro, lime peel, lime juice, and honey until smooth; season with salt.
3. In a large bowl, season the beef with cumin, salt and pepper; combine. Mix in the poblanos. Halve the meat mixture and form each into four 3-inch patties.
4. In a cast iron skillet, heat the oil over high heat. Cook the patties, turning once, about 5 minutes for medium-rare. During the last minute of cooking, top with the cheese and tent with the foil. Dot the roll tops with the tomattilo sauce and assemble the sliders. Serve with the extra sauce.
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