Spicy Barbecue Chicken Fajita Sliders
A savory slider loaded with chicken, veggies, and cheese and topped with a spicy buttery finishing sauce.
Ingredients
- 2 12 count pkgs Hawaiian sweet rolls
- 2-3 chicken breasts, poached & shredded
- barbecue sauce, to taste
- 3 sweet bell peppers, thinly sliced
- 1 white onion, thinly sliced
- 1-2 tbsp olive oil
- 2 cups mozzarella, or monetery jack, cheese
- 1 stick butter, melted
- 2 tbsp El Yucateco® Black Label Reserve
- 1/2 tsp garlic powder
- 1/4 tsp oregano
Instructions
- Add the barbecue sauce to the chicken, stirring to completely incorporate. Add sauce, to taste/desired texture.
- Cut the Hawaiian rolls in half. Set the 'tops' aside. Add both bottoms, side by side, to a 9x13 baking dish. You may have to squish them slightly so they're both evenly in the pan.
- Spread the barbecue chicken evenly out over the bottom buns.
- In a large skillet, sautee the onions and peppers with the olive oil over medium heat. Stir them consistently, and continue cooking until soft and slightly caramelized, about 3-5 minutes.
- Spread them evenly out over the chicken. Sprinkle the cheese evenly out over the hot veggies. Then top the sliders with their respective top buns.
- To a medium sized skillet, over medium heat, add the butter, black label reserve, garlic, and oregano. Stir them to combine, and cook until the butter's completely melted. Pour the mixture evenly out over top of the buns.
- Cover the dish with aluminum foil, and bake at 325 degrees for 15 minutes. Remove the foil, and bake an additional 10 minutes- or until the tops are toasty and golden brown.
- Cut the sliders, and serve warm!