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Chipotle Chi-Town Pita Chicken Sliders with Blue Slaw
YIELD: 12 servings
Tara Fitzpatrick
March 1, 2012
1 Min Read
Edited by Tara Fitzpatrick
2 lbs. ground chicken
½ cup red onions, small dice
½ cup chipotle pepper sauce
3 Tbsps. basil, finely chopped
1 tsp. thyme, chopped
⅔ cup blue cheese crumbles, divided into 1 Tbsp. portions
1 cup mayonnaise
⅓ cup sour cream
½ cup heavy cream
½ cup chipotle pepper sauce
½ cup blue cheese crumbles
20 oz. cabbage, shredded
1 head lettuce, shredded
for garnish, diced tomatoes
Mix chicken, onion, chipotle pepper sauce, basil and thyme.
Form ⅕ oz. portions of chicken mix into 2x4-inch sliders.
For each slider: Place 1 Tbsp. blue cheese crumbles into the middle of one slider. Place another slider on top, and gently bind the sides together forming an enclosed slider so the cheese doesn't escape during cooking.
Cook on griddle on medium-high heat 3-5 minutes on the first side and 2-4 minutes on the second side, or bake at 425°F for 15 minutes.
For the dressing: mix mayonnaise, sour cream, heavy cream and chipotle pepper sauce; fold in blue cheese crumbles.
For the slaw: toss together the cabbage, lettuce and ½ cup of the dressing.
Place ⅓ cup prepared slaw into pita half, followed by 1 slider.
Garnish with 1 Tbsp. to 3 Tbsps. dressing and 2 Tbsps. tomatoes. Wrap in aluminum foil and serve.
Photo and recipe: McIlhenny Co. Tabasco Brand
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