Home Run Chicken Sliders

Cooking Time

20 minutes

Difficulty

Easy

Serves Up To

18

Nutrition Information

Total Fat8 g
Cholesterol45 mg
Sodium220 mg
Potassium
Total Carbohydrate18 g
Dietary Fiber1 g
Sugars2 g
Protein9 g

Directions

  1. Mix together chicken, breadcrumbs, 1/4 cup of the Almond Breeze, onion, cheese, peppers, seasoning and egg in a large bowl. Cover and refrigerate for 30 minutes. (May be prepared 1 day ahead and stored tightly covered in the refrigerator.)

  2. While meat mixture chills, make Creamy Breeze Guacamole: Combine the remaining ¼ cup of Almond Breeze, cilantro, pickled jalapeno peppers, pickle brine, garlic salt, avocado and green onion in a small blender or food processor and blend. Set aside.

  3. Using wet hands, shape meat into 12 flat patties. Coat liberally on both sides with olive oil spray and cook over medium heat in a very large nonstick skillet for 3 to 5 minutes on each side or until nicely browned and cooked through.

  4. Spread roll bottoms with guacamole, then sprinkle with pico de gallo. Place a slider and roll top on each.

Notes

Guacamole Nutritional Information Servings: 8 Serving size: 2 tablespoons Calories: 30 Total Fat: 2.5g Saturated Fat: 0g Trans Fat: 0g Cholesterol: 0mg Sodium: 70mg Total Carbohydrate: 2g Dietary Fiber: 1g Sugars: 0g Protein: 0g Calcium: 0% Iron: 0%

Featured In: Food Festival

Ingredients

  • 1 lb. ground chicken
  • 1/2 cup panko breadcrumbs
  • 1/2 cup Blue Diamond Original Unsweetened Almond Breeze (divided) (or for extra creaminess use Almond Breeze Unsweetened Almondmilk Cashewmilk Blend Original)
  • 1/4 cup finely minced red onion
  • 1/4 cup shredded 4-cheese Mexican blend
  • 2 tablespoons minced pickled jalapeno peppers
  • 1 tablespoon Mexican seasoning blend
  • 1 egg
  • Olive oil cooking spray
  • 16 small rolls (2-inches in diameter)
  • Fresh pico de gallo
  • 2 tablespoons lightly packed fresh cilantro leaves
  • 1 tablespoon sliced pickled jalapeno peppers plus 1 tablespoon brine from jar
  • 1/4 teaspoon garlic salt
  • 1 large ripe avocado (peeled and pitted)
  • 1 medium green onion (sliced)