Stuffed Jalapeno Sliders Recipe

Prep Time:

30 mins

Cook Time:

1 hr 16 mins

Additional Time:

2 hrs 35 mins

Total Time:

4 hrs 21 mins

Servings:

40

Yield:

40 mini sliders

Jump to Nutrition Facts

Ingredients

Stuffed Jalapenos:

1 tablespoon olive oil
½ small onion, diced
¼ pound extra-lean ground beef
2 tablespoons water
1 ½ teaspoons taco seasoning
½ cup grated Chihuahua cheese
5 large jalapeno peppers

Tiny Burger Buns:

¼ cup lukewarm water
2 tablespoons white sugar
2 teaspoons active dry yeast
1 ½ cups all-purpose flour
2 small eggs, beaten, divided
2 tablespoons milk
1 tablespoon unsalted butter, melted
40 toothpicks

Directions

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.
Let beef mixture cool completely, about 10 minutes. Stir in Chihuahua cheese.
Preheat oven to 350 degrees F (175 degrees C).
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.
Bake in the preheated oven until jalapeno peppers are soft, about 45 minutes.
Refrigerate jalapeno peppers until stuffing firms up, 1 to 2 hours.
Combine 1/4 cup water, sugar, and yeast in a small bowl. Let stand until foamy, about 5 minutes.
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.
Form dough into a ball and place in a lightly greased bowl. Cover with a towel and let rise, about 20 minutes.
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.
Preheat oven to 375 degrees F (190 degrees C). Brush tops of buns with beaten egg.
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.
Reduce oven temperature to 200 degrees F (95 degrees C).
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.
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.

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