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Pepper Sliders

Skill: Intermediate Prep Time: 30 Bake Time: 15 Servings: 8



Ingredients:

8 Rhodes Dinner Rolls, baked according to package instructions
1 1/2 pounds lean ground beef
2 poblano or green bell peppers
olive oil
1 Tbsp taco seasoning
1 1/2 teaspoons cumin
salt and black pepper to taste
1 cup shredded Monterey-Jack or sharp cheddar cheese
Tomatillo Sauce:
4 tomatillos, remove husks and chop
1 jalapeno pepper, chopped
1/2 white onion, chopped
1/2 cup cilantro leaves, chopped
zested peel and juice of 1 lime
2 tablespoons honey
2 clove garlic
salt and black pepper to taste
8 red onion slices


Instructions:

 Bake the rolls per the package instructions then set aside. Move the oven rack to the highest position and set on broil.  Brush the peppers with olive oil.  Broil in the oven until slightly black, using tongs to carefully turn as needed.  Remove the seeds and charred skin. Chop the peppers into small pieces. 

Combine the chopped peppers, taco seasoning, cumin, salt and black pepper with the ground beef. Make 8 rounded, 3-inch patties out of the ground beef mixture.  Fry the patties in a skillet or grill for 3-4 minutes per side or until your desired doneness.  Top with shredded cheese during the last minute of cooking to melt.

Combine tomatillos, jalapeno, onion, cilantro, lime peel and juice, honey and garlic cloves in a stand blender until smooth.  Season with salt and black pepper to taste. 

Slice the baked rolls, then assemble the sliders beginning with a slice of red onion using as much of the green sauce as desired on top or under the meat.