Green and Red Chile Nacho Sliders

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Rated 5 stars out of 5
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  • Read 8 Reviews
Total Time:
50 min
Prep
15 min
Inactive
10 min
Cook
25 min
Yield:
4 servings, 2 sliders each
Level:
Easy
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Ingredients

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

Directions

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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Newest Ratings and Reviews

Read all 8 reviews

  • on December 28, 2012

    Flag

    I made this last night for my husband and our friend, both 30 year old men and they were filled up!

    Modifications for the red chile paste, I used 3 red chiles.

    Modifications for the green chile salsa:
    I used 4 tomatillos, honey, small red onion and 1/2 juiced lime.

    For the burgers I cooked them 3 minutes on each side in the same pan I cooked the green chilie salsa fixings. I then put the slider burgers into a 350 degree oven for 15 minutes to finish them off.

    Overall this was an amazing recipe!! We throughly enjoyed it.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on June 14, 2011

    Flag

    Love the salsa verde. Put it on my regualar burgers the first time and have made it many times since. Tonight it is going to be with steak, good on chicken too

    people found this review Helpful.
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  • on May 04, 2011

    Flag

    Saw Rachael making this and was intrigued with the tomatillos as I have never cooked with them before. Usually don't care much for salsa verde but this recipe was totally yummy!! I did not actually make the rest of this recipe but the salsa verde gets 5 stars!

    people found this review Helpful.
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