Chili Queso Sliders
By Mateo's
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Prep Time:
10m -
Cook Time:
25m -
Total Time:
35m
The cheesiest, most delicious slider tray starts here.
From game nights to backyard gatherings, these yummy sliders bring chili-queso vibes in a fun, bite-sized form.
Ingredients
For The Chili Queso
1 lb. Ground Beef (80/20)
1/2 Yellow Onion, minced
1 Mateo’s Mild Southwest Ranch Taco Seasoning
1/2 cup Kidney Beans, drained and rinsed
1/3 cup Mateo’s Medium Salsa Con Queso
For The Sliders
12-Pack King’s Hawaiian Slider Rolls
1 cup Marbled Cheddar, shredded
1/4 cup Pickled Jalapeños, chopped
1/2 cup Crumbled Tortilla Chips
3 tbsp. Melted Butter
1 tbsp. Sesame Seeds and/or Poppy Seeds
12 Pickle Chips
Serve with remaining Queso for dipping
Instructions
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Brown the ground beef in a large skillet with yellow onion. Once fully cooked, drain if necessary, and sprinkle with Mateo’s Mild Southwest Ranch Taco Seasoning. Add the kidney beans, Salsa Con Queso, and mix well to combine.
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Preheat the oven to 350F. Cut slider rolls in half, lengthwise, and set on a baking sheet.
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Remove the top and cover the bottom half of the slider rolls in half of the cheddar. Then evenly distribute with the chili-queso meat, pickled jalapeños, crumbled tortilla chips, and remaining cheddar. Add the tops back to the bottom halves.
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Spread melted butter over the tops of the sliders then sprinkle with sesame and poppy seeds.
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Bake at 350F for 12 - 15 minutes, or until the cheese is melted and the tops are starting to get golden brown. Serve with remaining queso for dipping.
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Note: if the tops are browning too quickly you can lightly cover the tops with a piece of foil. Do not seal otherwise they will steam.
