On this edition of what to make with random freezer items I’m featuring these Mexican Turkey Sliders! I was home for 3 whole days between trips the last couple of weeks. That’s not really enough to go grocery shopping, but I still needed to eat, so I opened the freezer to see what I could create.
Frozen ground turkey. Check. Frozen roasted hatch chiles. Check. Frozen hawaiian rolls. Check. Sliders it is!
With football season upon us, sliders make great party food. For the 4th of July one year we even had a slider bar with tons of different toppings so people could make their own. My personal favorite is bacon, cheddar and BBQ sauce, but these spicy hatch chile ones topped with cool guacamole were not to shabby either.
All and all these Mexican Turkey Sliders took me about 30 minutes to make, and we even had a few leftover for lunch the next day. You can prep them in the morning before the big game, and have them ready to throw in the pan or on the grill when your guests arrive.
- 3 T. olive oil, divided
- 1 clove of garlic, minced
- ½ a leek, finely chopped
- 2 hatch chiles roasted, peeled, seeded, and diced
- 1¼ lbs of ground turkey
- 1 tsp. chile powder
- 1 tsp. cumin
- 5 oz. queso fresco
- hawaiian rolls
- guacamole, lettuce, tomato and onion for garnish
- In a medium skillet, heat one tablespoon of olive oil over medium high heat.
- Add garlic and leek, and cook, stirring occasionally for 4 minutes until leeks begin to soften. Stir in hatch chiles and remove from heat. Cool completely.
- In a large bowl combine hatch chile mixture, ground turkey, chile powder, cumin, and queso fresco. Create slider sized patties, and refrigerate for 30 minutes.
- Heat remaining 2 tablespoons of olive in the skillet over medium high heat. Cook patties for 4 minutes on each side or until cooked through.
- Serve on hawaiian rolls and garnish with guacamole, lettuce, tomato, and onion.