Chorizo Chicken Sliders With Street Corn Queso Sauce And Lime Radish Slaw

Ingredients

• For chorizo chicken burger:
• 1 Poundground chicken blend (light and dark meat)
• 1/2 Cup mayonaise
• 1 Tablespoon chipotle chili powder
• 1 Teaspoon sweet paprika
• 1 Teaspoon cumin
• 1/2 Teaspoon garlic powder
• 1/4 Teaspoon ground coriander
• 1/2 Teaspoon dried crushed oregano
• 1/4 Teaspoon allspice
• 1/2 Teaspoon kosher salt
• 1/8 Teaspoon ground black pepper
• 1 Tablespoon tequila
• 5 crispy corn tostada shells (found where you buy tortillas) ground to very small crumb
• 1 egg
• For Corn Queso sauce:
• 1 1/2 Cups frozen defrosted sweet corn
• 1 Teaspoon canola oil
• 1/2 Cup/heaping grated monterey jack cheese
• 1/2 Cup/heaping grated white cheddar cheese
• 1 Tablespoon cornstarch
• 1/2 Tablespoon unsalted butter
• 1 large garlic clove
• 2 Tablespoon finely chopped yellow onion
• 1 Cup full fat evaporated milk
• 1/4 Teaspoon onion powder
• 1/4 Teaspoon garlic powder
• 1/4 Teaspoon cumin
• 1 Tablespoon hot sauce
• 4-5 tablespoons milk as needed to thin out the sauce and for the corn step
• 1 4oz or small can chopped green chilies (preferably roasted variety), drained
• Lime radish slaw:
• 1 Cup/heaping shredded green cabbage slaw
• 4 radishes halved and thinly sliced
• 1 Teaspoon lime juice
• 2 Tablespoon cilantro chopped
• salt to taste
• 12 small french rolls, any type of roll that isn’t too soft. Slice rolls in half
• 1/3 Cup crumbled queso cotija cheese
• 3 tablespoons of vegetable oil for the grill

Instructions

• Prepare sliders:
• In a medium mixing bowl add the ground chicken, egg and ground corn tostada shells; set aside.
• In a small bowl add the mayonnaise, all the spices and tequila, mix well to blend.
• Add the spicy mayo to the ground chicken and mix well but gently. Make sure all the chicken, spicy mayo and ingredients are well blended.
• Divide the chicken mixture evenly into 12 balls and place on a cookie sheet or plate, chill until ready to grill.
• Prepare street corn queso sauce:
• Pour canola oil in a medium skillet set on med-high heat, when pan is hot add all the sweet corn and saute until corn is a toasted color 3-4 minutes.
• Pull corn off heat and with a potato masher lightly smash some of the corn adding a few Tablespoon of milk; set aside.
• Place all grated cheese in a medium bowl and toss well with the corn starch; set aside.
• Place a medium size sauce pan over medium heat and melt the butter, add the garlic and onion and saute until translucent.
• Add cumin, onion powder and garlic powder, mix for a few minutes.
• Add the evaporated milk, grated cheeses and hot sauce.
• Stir until mixture is heated/hot, cheese is melted and sauce is smooth. Stir in green chilis and corn mixture. Add milk if needed to thin sauce out.
• Add salt to taste.
• Keep cheese sauce covered on low to stay warm.
• **At this point turn on your gas grill to medium-high heat to heat up in preparation to grill the chicken sliders.
• Prepare lime radish slaw:
• Place all ingredients in a small bowl with a dash of salt, mix well.
• Set aside to develop the flavors
• Grill chorizo chicken sliders:
• When grill is heated take the platter of chicken meat balls and lightly press with a spatula or hands each to flatten. Do not make them thin they should be thick.
• With a brush or towel rub the vegetable oil on the hot grill to prevent the sliders from sticking.
• Place the sliders on the grill and grill for 3-5 minutes on each side, flipping half way. Making sure the sliders are firm in the middle to indicate cooked through.
• Remove sliders from grill.
• Put sliders together:
• Place 12
• bottom roll half’s on a platter or individual plates.
• Place 1 chicken slider on each roll half, spoon the warm street corn queso sauce on top of each chicken slider, top with a sprinkle of queso cotija cheese and some of the lime radish slaw.
• Top chorizo chicken sliders with roll tops and serve!