Green and Red Chile Nacho Sliders

Total Time:
50 min
15 min
10 min
25 min

4 servings, 2 sliders each

  • Red Chile Paste:
  • 2 red Fresno chilies, sliced
  • 2 large cloves garlic
  • 1 small red onion, coarsely chopped
  • 2 fresh bay leaves
  • Generous handful fresh cilantro leaves
  • Green Chile Sauce:
  • 2 large poblanos
  • Vegetable oil, for drizzling
  • 5 to 6 tomatillos, papery skins removed, coarsely chopped
  • 1 small onion, chopped
  • 2 cloves garlic, chopped or sliced
  • Small handful fresh cilantro leaves, chopped
  • 1 teaspoon cumin, 1/3 palmful
  • 2 teaspoons honey or agave
  • 1 lime, juiced
  • Kosher salt
  • 3/4 pound ground beef sirloin
  • 3/4 pound ground pork
  • Kosher salt and freshly ground black pepper
  • Vegetable oil, for drizzling
  • 1 can spicy vegetarian refried beans, for topping
  • Good quality tortilla chips, for topping
  • Mild Mexican melting cheeses, Monterey Jack, or Cheddar cheese, shredded, for topping
  • Pickled, sliced jalapenos, drained, for topping
  • 8 hamburger slider rolls or brioche rolls, split
  • For the red chile paste: Place the Fresno chilies, garlic, red onion, bay leaves, and cilantro leaves into a food processor and process into a fine paste. Scrape into a mixing bowl and reserve. Return the food processor bowl to its base. Do not rinse.

  • For the green chile sauce: Char and blacken the poblanos over the burner of gas stovetop or under the broiler with the oven door ajar to allow steam to escape. Place the peppers in a bowl to cool, covered with plastic wrap, then peel and seed.

  • Meanwhile, in a saute pan over medium-high heat, add a good drizzle of vegetable oil. Cook the tomatillos, onion, and garlic until the onions are tender, about 8 to10 minutes. Place the onions and tomatillos in the food processor with the charred poblanos, cilantro, cumin, honey, lime juice, and salt. Puree sauce and adjust seasoning.

  • Combine the ground beef and ground pork with the red chile paste and season with salt and pepper. Form 8 (3-inch) patties that are thinner at the center and thicker at the edges. Heat a griddle pan or large cast iron skillet to medium-high heat. Add a drizzle of vegetable oil to the pan and cook the burgers, about 3 minutes on each side. Leave in the skillet.

  • In a small skillet over medium heat, reheat the spicy refried beans with a splash of water to thin them out a bit.

  • Top the burgers with green chile sauce and a few chips. Top the chips with refried beans, shredded cheese, and pickled jalapenos. Tent the pan with foil to melt the cheese, 1 minute. Serve nacho sliders on slider or brioche rolls.

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