Oh man are these sliders delicious!!!! Everyone devoured them, and asked for more! I love finding new recipes that everyone enjoys. Yay!!
We’ve made these with the pineapple mango salsa (recipe below), with the pineapple salsa (recipe below minus the mango), and with just the mango salsa (recipe below minus the pineapple). Use what you have on hand or what you like best. It’s all good!
Recipe adapted from Chef in Training.
- 2 large boneless skinless chicken breasts
- 4 dinner rolls (I used the King’s Hawaiian Sweet Rolls and you can use the leftover rolls for the Cinnamon Pull-Apart Rolls!)
Jamaican Jerk Sauce
- ½ bunch green onions, chopped
- ½ c. peanut oil
- ½ c. vinegar
- 3 TBSP ground allspice
- 5 cloves garlic, peeled
- 2 limes, juiced
- 1/4 c. dark brown sugar
- 2 TBSP soy sauce
- 2 TBSP Ketchup
- 1 TBSP ground cinnamon
- ¼ pineapple, peel and diced
- ¾ mango, diced
- ½ red onion, finely diced
- Fresh cilantro, chopped
- juice from 1 lime
- salt to taste
- Mix the Jamaican Jerk Sauce ingredients until smooth. Place the sauce in a large Ziploc bag and then add the chicken. Marinate for at least 30 minutes or overnight.
- Prepare the Pineapple Salsa.
- Grill the chicken; then cut each breast in half (or smaller, if necessary).
- Slice each roll in half, place chicken on roll then top with Pineapple Salsa.
Jerk Chicken Sliders:
We had some friends over the other night for taco/nacho bar, and TT (9 yo) wanted to make a salsa, so he researched online and printed out a recipe. We adapted the recipe to what we had on hand, and it was so good, and we’ll definitely make this one again. This recipe makes a lot of salsa, so you might want to halve the recipe.
Recipe adapted from Food Network.
- 2 (14.5 oz.) cans of fire roasted tomatoes
- 2 (14.5 oz.) cans of Mexican stewed tomatoes
- 1/2 c. cilantro
- 1/2 onion
- 1 garlic clove
- 1 jalapeno, seeds and membranes removed
- 1/4 tsp. cumin
- 1/4 tsp salt
- 1/4 tsp. sugar
- 1 lime, juiced
- Place all ingredients in a food processor and pulse until all ingredients are combined and the salsa is at a consistency you like.
- Taste and adjust seasoning as necessary.
- Refrigerate at least an hour before serving.
Tila’s in Houston has the most delicious tomatillo sauce. Luckily we found a recipe that tastes pretty much identical to Tila’s, and we’ve been making this sauce ever since we lived in Houston…almost 9 years ago!
This recipe is from Rick Bayless’s Mexican Kitchen (the photo on my cookbook is different, but I assume it’s all the same recipes).
This sacue is excellent for just about anything: with chips, enchillada sauce, tamale sauce etc.
- 1 lb. tomatillos, husked and rinsed
- 1 to 3 serranos
- 1 1/2 TBSP olive oil
- 1 medium white onion, roughly chopped
- 2 large garlic cloves, peeled and roughly chopped
- 2 c. chicken stock
- 1/3 c. roughly chopped cilantro
- salt, 1/2 to 3/4 tsp., depending on the saltiness of the broth
- The tomatillos and chiles: lay the tomatillos and chiles on a baking sheet and place about 4 inches below a very hot broiler. when tomatillos and chiles blister, blacken and soften on one side, about 5 minutes, turn them over and roast the other side. When all sides are roasted, transfer tomatillos, chiles and any accumulated juices to a food processor or blender.
- The puree: heat 1 TBSP oil in a deep skillet. Add the onion and cook, stirring often until deep and golden, about 8 minutes. Stir in garlic and cook a minute longer; then scrape the browned mixture into the processor or blender. Pulse to a rough looking puree–smooth enough to hold together but rough enough to keep it from being too smooth.
- Finishing the sauce: Heat the remaining oil over medium high heat. Add the Puree and stir constantly for 4 or 5 minutes. The sauce base sears and sizzles into a darker and thicker mass. Stir in the broth, return to a boil, reduce heat to medium and simmer briskly until thick enough to coat a spoon, about 10 minutes. Stir in cilantro, then taste and season with salt.
I so love salsa fresca, and I thought it would taste really good with some chicken tacos. And not just as a condiment, but as part of the flavor of the chicken.
I was right. It was delicious!
- 1 TBSP olive oil
- 3 1/2 c. cooked shredded chicken
- 3/4 c. salsa fresca
- Tortillas and guacamole
- Heat olive oil in nonstick skillet over medium high heat. Add chicken and salsa and simmer until chicken is nicely coated and heated through.
- Serve with desired taco condiments.
Spicy Chicken Tacos:
We love salsa…all salsas. I think the hardest salsa to make is red salsa–I’m not sure why, but most of the time when we make red salsa at home it’s good but just not memorable good. Green salsas
on the other hand almost always turns out great…go figure! Anyway, I got this recipe from my friend Mary, who got the recipe from a lady in El Paso, and it really is excellent—yes it’s that good….FINALLY!!!!
Start slowly with the jalapenos as all jalapenos vary in heat. You may also want to add more lime juice and/or salt. The flavors definitely meld after the salsa has been refrigerated for hours, so try to make this one in advance—it’s worth it!
- 1 package of grape tomatoes (about 1 pound)
- 1-2 jalapenos (more or less to taste)
- Handful of cilantro, chopped
- 1 14.5 can of tomatoes, diced, whole or stewed (I used diced with mild green chiles)
- Juice from 1 lime (add more if necessary)
- 1 tsp. minced garlic
- salt to taste
- Blend all ingredients. Taste and adjust seasoning, if necessary.
- Refrigerate….tastes better with “age.”
I’m always will to try a great new salsa to top chicken tacos or fish tacos. This salsa is so summery and refreshing, and it went great as a topper for fish tacos.
I saw a recipe for jicama salad in the March 2009 issue of Cooking Light, which was the initial inspiration of my mango jicama salsa.
- 1/2 c. jicama, julienne-cut
- 2-3 mangos, sliced or cubed
- 1/2 of a small red onion, sliced
- 1/2 of a red, orange, or yellow bell pepper, sliced
- 1 to 2 jalapenos, chopped
- 1 lime, juiced
- 1 tsp. sugar (more or less depending on how ripe the mangos are)
- 1/4 tsp. salt
- 1/4 c. cilantro, chopped
- Combine all ingredients in a bowl. Taste and adjust seasoning if necessary.
- Top your tacos, and enjoy.
Mango Jicama Salsa:
Here’s a tasty menu for a quick weeknight dinner. Top tacos with Mango Salsa and serve with Los Tios Mexican Rice.
- 1 flank steak
- lime juice to marinate
- garlic powder
- onion powder
- ground ginger
- Combine all ingredients in a dish or zip top bag and marinate for 30 minutes. Grill until desired doneness.
Quick Steak Taco Dinner:
Our plan was to grill the fish and the corn. Then part way through grilling the corn, we ran out of gas…change of plans. We ended up baking the salmon and finishing the corn in a skillet. Regardless, this is a winner dish…so tasty and summery–especially if you use your grill.
You could easily use this relish on grilled chicken too.
Recipe from Bobby Flay’s Grill It!
- 4 ears of corn, grilled and slightly cooled
- 1 pint of cherry or grape tomatoes, halved
- 3 TBSP olive oil
- 2 TBSP balsamic vinegar
- 3 TBSP thinly sliced basil leaves
- After corn is grilled and cooled, cut corn off the cob.
- Combine corn, tomatoes, olive oil, balsamic vinegar, and basil in a bowl.
- Serve over grilled salmon or chicken
Grilled Corn, Tomato, and Basil Relish:
Chuy’s is one of the most fantabulous tex-mex restaurants on the planet. Their sauces define d’lish. One of their tasty sauces is a creamy jalapeno sauce. Oh, it’s so good. Here’s a copycat recipe that’s pretty close. It’s tastes awesome on taco salads, fish tacos…really anything.
- 1 c. mayo
- 1/4 c. buttermilk
- 1/4 c. chopped jalapeno
- 1/4 c. tomatillo salsa
- 1/4 c. cilantro
- 1 1/2 packets (total 1 1/4 oz.) dry ranch dressing mix
- Combine mayo through cilantro in a blender untill smoth.
- Pour in a bowl, and whisk in rand dressing mix.
- Chill and serve.
Creamy Jalapeno Sauce:
I just love huevos rancheros. I’ll eat them for any meal, and this recipe is so easy to make!
- 1 small can (10 oz) of red enchilada sauce
- 1 small can (10 oz) of diced tomatoes with chiles (such as Rotel)
- Juice of 1 lime
- 1/2 c. chopped cilantro, divided
- Refried beans
- Sauce: combine enchilada sauce, diced tomatoes with chiles, and lime juice in a saucepan. Simmer until ready to serve. Just before serving add 1/4 c. cilantro and mix to combine.
- Meanwhile, heat a nonstick skillet over medium heat, add some butter and cook your eggs. I prefer over easy, but you could certainly use scrambled eggs or any type of eggs you like.
- Heat refried beans.
- Assembly: take a tortilla, spread some refried beans on top, add your eggs, ladle sauce over eggs, and sprinkle with cilantro.