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Ingredients
Stuffed Jalapenos:
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1 tablespoon olive oil
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½ small onion, diced
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¼ pound extra-lean ground beef
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2 tablespoons water
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1 ½ teaspoons taco seasoning
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½ cup grated Chihuahua cheese
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5 large jalapeno peppers
Tiny Burger Buns:
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¼ cup lukewarm water
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2 tablespoons white sugar
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2 teaspoons active dry yeast
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1 ½ cups all-purpose flour
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2 small eggs, beaten, divided
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2 tablespoons milk
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1 tablespoon unsalted butter, melted
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40 toothpicks
Directions
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Heat oil in a skillet over medium heat. Add onion; cook and stir until soft, about 5 minutes. Add beef; cook, stirring to break into very small pieces, until browned, about 5 minutes. Drain any excess grease. Stir in 2 tablespoons water and taco seasoning; cook until water evaporates, about 5 minutes.
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Let beef mixture cool completely, about 10 minutes. Stir in Chihuahua cheese.
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Preheat oven to 350 degrees F (175 degrees C).
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Cut tops off jalapeno peppers and scoop out seeds and ribs. Stuff with beef mixture, using the thick end of a chopstick to pack in mixture. Stack upright against the edge of a casserole dish.
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Bake in the preheated oven until jalapeno peppers are soft, about 45 minutes.
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Refrigerate jalapeno peppers until stuffing firms up, 1 to 2 hours.
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Combine 1/4 cup water, sugar, and yeast in a small bowl. Let stand until foamy, about 5 minutes.
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Combine flour, 1 egg, milk, and butter in a large bowl. Pour in yeast mixture; mix until well combined. Turn dough onto a lightly floured surface and knead until mostly smooth but slightly sticky, about 5 minutes.
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Form dough into a ball and place in a lightly greased bowl. Cover with a towel and let rise, about 20 minutes.
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Line a baking sheet with parchment paper. Turn dough out onto a floured surface; push down to knock out air. Form into 1-inch buns and arrange 1 inch apart on the baking sheet. Cover with the towel and let rise until puffy, about 1 hour.
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Preheat oven to 375 degrees F (190 degrees C). Brush tops of buns with beaten egg.
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Bake buns in the preheated oven until tops are golden brown, 6 to 7 minutes. Transfer to a cooling rack and let cool, about 10 minutes.
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Reduce oven temperature to 200 degrees F (95 degrees C).
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Slice cold jalapeno peppers into 1/4-inch thick rings. Cut buns in half. Sandwich jalapeno pepper rings in the buns and secure with a toothpick. Arrange sliders in a casserole dish. Cover with aluminum foil.
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Bake sliders in the preheated oven until warmed through, about 10 minutes.
Cook's Notes:
I use a homemade taco seasoning mix from this site, but you can use a packaged mix.
Top buns with poppy or sesame seeds before baking if desired.
Nutrition Facts (per serving)
41 | Calories |
2g | Fat |
5g | Carbs |
2g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 40 | |
Calories 41 | |
% Daily Value * | |
Total Fat 2g | 2% |
Saturated Fat 1g | 4% |
Cholesterol 11mg | 4% |
Sodium 22mg | 1% |
Total Carbohydrate 5g | 2% |
Dietary Fiber 0g | 1% |
Total Sugars 1g | |
Protein 2g | 4% |
Vitamin C 1mg | 1% |
Calcium 13mg | 1% |
Iron 0mg | 2% |
Potassium 27mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.