Monday, September 26, 2016

Jalapeno Chicken Sliders

I love Fall! The crisp air, yummy food, football, and tailgating. There's something about tailgating food. It's usually decadent and reserved for game days. But, I've created a healthier twist on one of my husband's favorite game day foods.

This is my version of jalapeño poppers. Do y'all know what jalapeno poppers are? They are jalapeños stuffed with cream cheese, cheese, and wrapped in bacon.

I turned them into mini sandwiches, which makes the portion smaller. And, I choose lighter ingredients. Are you ready for some sliders?

Jalapeño Chicken Sliders
12 potato rolls or Hawaiian rolls
1/2 teaspoon Tony Chachere's seasoning
1/2 teaspoon garlic
1/2 teaspoon salt
1/2 teaspoon pepper
2 pounds chicken breasts
3 ounces reduced fat cream cheese, softened to room temperature
1 jalapeño, seeded and minced
1/8 teaspoon chipotle Tabasco
3 Tablespoons parsley, minced
1/2 cup 2% shredded mozzarella
1 Tablespoon butter, melted
1 Tablespoon parsley, minced

Preheat oven to 300* F. Season chicken with Tony Chachere, garlic, salt, and black pepper. Bake chicken at 300*F until internal temperature reaching 170*F.

In a large bowl, mix reduced fat cream cheese, jalapeno, chipotle Tabasco,  and 3 Tablespoons of parsley. Set aside.

Split rolls in half to create a top bun and a bottom bun. Place rolls in a 9x13 pan.

Let chicken cool 15-20 minutes. Then, shred. Add chicken to cream cheese mixture. Add chicken mixture to the rolls. Top with mozzarella. Add the top 'bun'. Mix 1 Tablespoon parsley with melted butter. Drizzle butter on top of rolls. Toast sandwiches for 7-10 minutes until the filling is warm and the bread is crisp. Enjoy!

I like pairing these mini sandwiches with hummus and vegetables or soup.

Let me know if there are any nutrition-related topics you would like me to cover. You can comment below or tag me on PinterestInstagram, and Twitter

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