Green Chile Sliders With Tomatillo Lime Sauce |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From Rachael Ray Mag 11/08. Haven't made these yet, but can't wait to try them out at the weekend tailgate! I love smaller, bite size foods-especially at parties, potlucks & tailgates. Rachael suggests serving these with margaritas and tortilla chips-yumm. Ingredients:
2 large poblano chiles |
4 tomatillos, husks removed and coarsely chopped |
1 jalapenos or 1 serrano chili, chopped |
1/2 white onion, chopped |
1/2 cup fresh cilantro |
1 lime, juice and zest of, grated |
2 tablespoons honey |
salt |
1 1/2 lbs ground sirloin |
1 1/2 teaspoons ground cumin |
pepper |
1 tablespoon vegetable oil |
1 cup sharp cheddar cheese, shredded |
8 small rolls, split |
Directions:
1. Preheat broiler. PLace the poblanos on a baking sheet and broil, turning once, until blackened. Transfer to a bowl & cover. Let stand until cool enough to handle. Peel off the skins & remove the seeds, discard. Chop into 1/2 pieces.
2. Using a food processor, mix the tomatillos, jalapeno, onion, cilantro, lime peel, lime juice and honey until smooth-season with sdalt.
3. In a large bowl, season the sirloin with the cumin, salt & pepper, combine. Mix in the poblanos. Halve the meat mixture & form into 3 inch patties.
4. In a cast iron skillet or grill pan, heat the oil over high heat. Cook the patties, turning nce, about 5 minute for med-rare. During the last minute of cooking top with cheese and tent with foil. Dot the roll tops with tomatillo sauce and assemble the sliders. Serve with the extra sauce.
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