Green and Red Chile Nacho Sliders

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  • Level: Easy
  • Total: 50 min
  • Prep: 15 min
  • Inactive: 10 min
  • Cook: 25 min
  • Yield: 4 servings, 2 sliders each
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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

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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. In a small skillet over medium heat, reheat the spicy refried beans with a splash of water to thin them out a bit.
  6. 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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