Take#2 Chorizo Chicken Sliders With Street Corn Queso And Lime Radish Slaw

Take#2 Chorizo Chicken Sliders With Street Corn Queso And Lime Radish Slaw

Wine Varietal:


  • For chorizo chicken burger:
  • 1 1/2 Pounds ground 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
  • 1/2 Teaspoon salt
  • 1/4 Teaspoon black pepper
  • 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
  • 1/4 Teaspoon salt
  • 2 Tablespoon cilantro chopped
  • 12 small rolls, any type of roll that isn’t too soft. Slice rolls in half
  • 1/2 Cup crumbled queso cotija cheese
  • 4 Tablespoon unsalted butter for buns
  • 3 tablespoons of vegetable oil for the grill


  • 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 browned a bit 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, garlic powder salt and pepper and saute for a few minutes to warm up the spices.
  • 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 to lightly flatten each slider. Do not make them thin they should be thick.
  • With a grill 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.
  • Butter both halves of the slider rolls and place on the grill for 1-2 minutes until slightly golden crispy and warm. Remove slider rolls from the grill
  • Put sliders together:
  • Place 12 bottom halves of the slider rolls on a platter or individual plate.
  • 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!
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