Chicken, Cheddar & Green Chile Sliders
Recipe and photos by La Terra Fina
Ingredients
- 2 cups cooked chicken, diced
- 1 cup Artichoke & Jalapeño Dip & Spread or La Terra Fina Sriracha Three Cheese Dip & Spread
- 1/2 cup celery, diced
- 2 tablespoons fresh flat-leaf parsley, coarsely chopped
- 1-1/2 teaspoons fresh lemon juice
- Salt and pepper to taste
- 6 slices cheddar cheese
- 1-1/2 cups green cabbage or iceberg lettuce, thinly shredded
- 2 Jalapeño peppers, thinly sliced
- 6 soft dinner rolls, split
Instructions
- In a medium bowl mix chicken, dip, celery, parsley, lemon juice, salt and pepper to taste.
- Arrange bottom halves of rolls on a plate or platter. Cut or fold the cheese to fit and arrange on the rolls. Top with cabbage, jalapeños, chicken mixture and top halves of rolls and serve.
Chef’s Notes: For the chicken use either last night’s leftovers, rotisserie chicken, or roast or poach one very large or two small chicken breasts.