Wednesday, June 11, 2014

Jalapeño Cheddar Sliders with Candied Jalapenos

I have had an obsession with candied jalapenos for quite some time now. But for whatever reason, it never really dawned on me that I could make them myself. Duh. That's what the Internet is for, right? I made the burgers both with fresh jalapenos and candied on top, and let me tell you. Candied wins. Hands down. Plus, there is fresh jalapenos in the burger patty, so it was nice to have both the fresh and the candied flavors together. Warning: these are incredibly delicious, and spicy to boot. Secondary warning: Do NOT. I repeat. Do NOT stick your finger in the boiling jalapeno sugar mixture to see if it's still "hot". Because, yes it is still hot. And yes you will give yourself 2nd degree burn and run around like a little child trying to stick in cold water, cold milk, and anything else cold that will make the throbbing stop. Not that I know from experience or anything. Nope. Definitely not. This is quite a simple recipe because the candied jalapenos just add such a great sweet and spicy flavor to the burgers that I kept the burger itself quite basic. 

Jalapeño Cheddar Sliders with Candied Jalapeños

Makes 10 sliders
  • 2 lb. ground chicken
  • 1 egg, beaten
  • 1/3 cup panko bread crumbs
  • 1 jalapeño, minced
  • 4 oz. shredded sharp cheddar cheese
  • salt and pepper to taste
  • 5 slices sharp cheddar cheese, halved
  • 10 pretzel buns, halved
  • candied jalapeños for garnish (recipe at the bottom)
Preheat grill over medium-high or a skillet, sprayed with non-stick cooking spray. 

In a medium bowl mix together the ground chicken, egg, panko, minced jalapeño, shredded cheese, salt & pepper. Form into 10 slider sized patties.  Grill the sliders for 3 minutes on each side, or until cooked through. As the burgers near done, place a half slice of cheese on each patty and place halved pretzel buns on grill to toast. 

Put a cheesy grilled chicken slider patty on the bottom of each pretzel bun slider and top with a couple of candied jalapenos and the top of the slider bun. Serve hot.

To make candied jalapeños:

  • 4 jalapeños, sliced
  • 1/2 cup apple cider vinegar
  • 1/2 tsp. garlic powder
  • 1 3/4 cup sugar
In a small saucepan, heat the vinegar, garlic powder, and sugar over medium-high heat. Whisk until the sugar dissolves and then bring the heat up to a a boil. Boil for 2-3 minuted before adding in the sliced jalapeños. 

Make sure the jalapeños are completely submerged in the sugar mixture and cook for another 4-5 minutes. Remove the jalapeños with a slotted spoon and add to a mason jar or sealable container.

Continue to cook the sugar mixture on low for another 5 minutes, until is reduces in half. Add into the jar of jalapeños and allow to cool until ready to use.

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