Chicken Sliders with Pasilla Peppers and Chipotle Ketchup

This chicken sliders recipe features juicy chicken, Pasilla peppers, havarti cheese, and chipotle ketchup for a delicious Southwestern flare.

Course Appetizer, Sandwich

Cuisine Tex-Mex

Keyword chicken sliders

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 504kcal

Melt butter and oil in a medium sauté pan over medium heat. Sauté sliced onion and pasilla pepper for 5 minutes. Reduce the heat to medium-low, and simmer for 15-20 minutes until the onion is soft, translucent, and somewhat jammy.
In a large bowl combine chicken, oregano, salt, and pepper and mix gently, the mixture will be sticky so be careful not to overwork. Divide into 8 patties and refrigerate for 30 minutes. Prepare the grill.
Meanwhile, blend one pepper and ketchup in a small food processor. Add another chili or more adobo sauce to taste for spiciness.
Grill burgers for 15-20 minutes, flipping once, or until the internal temperature is 160 degrees. Add cheese slices. Warm buns on the grill. Serve with chipotle ketchup, onions, ketchup, and arugula.

If you can't find Pasilla peppers, try Ancho chiles, as they are the closest variety.

Try ground turkey instead of chicken if you prefer (but use dark meat, or a mix, as all white meat will be on the dryer side). You might need an extra slather of chipotle ketchup but I don't see anything wrong with that.

Swap the havarti for pepper jack cheese if you want an extra kick (or just use your favorite burger cheese–just be sure to pick one with good meltability).