Grilled Pollo Asado Sliders with Frijoles Spread
Every summer we go camping at Aspen Group Site. A secluded site for 25 of our friends or soon to be friends! Located between Bishop and Mammoth, California with a whole-lot-of mountain lakes, pines, trails, and fishing creeks; we freshen and release our inner wilderness-childlike spirit.
I love cooking outdoors, making fun, eye-catching, simple foods. Friends and family rave and I just smile and feel completely satisfied. This summer I think I will take along some tasty, natural, handy, timesaving Del Real products so that my inner wilderness-child can hike the mountains instead of slaving over a hot coals all day!
I’ve been invited to participate in the 2016 Del Real Recipe Challenge! Del Real was so kind to provide products to bloggers. The adventure for creating tasty food with EASE began when my BIG Del Real Foods box arrived. I’ve tried several Del Real products over the year and have always enjoyed how natural and properly seasoned they taste as if I had made them. This year’s challenge is to make outdoor dishes in 30 minutes. Bloggers can also make kid friendly dishes in 30 minutes.
It doesn’t matter where outside we eat, our back porch or camping; there is always a crowd. I thought some quick and easy Mexican Sliders would be fun and TasTy and would feed a crowd!
Here is my entry into the Best Outdoor Recipe category!
Pack your Ingredients! Let's go cooking outside!
Sauté onions + spread & layer other ingredients = EASY!
Only 15 minutes on the grill and you are done!
Grilled Pollo Asado Sliders with Frijoles Spread
Servings: 12 (You will have enough chicken and beans to double this recipe.)
Ingredients:
1 pkg (32 oz) Del Real Pollo Asado Grilled Chicken Leg Meat (16 oz makes 12 sliders)
1 pkg (24 oz) Del Real Frijoles Refritos refried Beans (12 oz makes 12 slicers)
1 large red onion, chopped
1 tablespoon cooking oil (I use canola)
1/2 tablespoon balsamic vinegar
1-2 teaspoons brown sugar, to taste (depending on sweetness of onions)
12 savory Hawaiian Rolls
1/2 cup Chiptole Mustard
6 slices of sharp or mild cheddar cheese
1 cup hot pickled pepper rings or pepperoncini slices, drained
6 slices of pepper jack cheese
1/2 cup grated Cojita cheese
Instructions:
Heat your grill to 400 degrees.
Remove chicken and beans from refrigeration. Slice 1/2 of the chicken in thin strips; set aside. Wrap remaining chicken and refrigerate for another use. Stir beans in original container.
Over hot grill or open flame, sauté onions in oil, until softened, about 5 minutes. Add brown sugar, vinegar, and salt to taste.
It is easier to work with rolls attached so don't separate until sliders have been baked. Cut rolls horizontally, and flip open. Place bottom rolls, cut side up, onto a grill pan or disposable aluminum pan.
On bottom rolls, spread mustard to the edges. Layer with cheddar cheese, chicken, onions, pickled peppers, and pepper jack cheese.
Spread cut side of top rolls with refried beans, and invert over pepper jack cheese.
Bake on a 400 degree grill, closed, for 15 minutes. If grilling open cover with foil for the first 10 minutes. Sprinkle with Cojita cheese and serve.
Yields: 12 sliders
Check out that moist and perfectly seasoned Del Real Pollo Asado!
Next time you are cooking outside give
Chicken Pollo Sliders a try!
Thank you Del Real Foods for the delicious chicken and refried beans!
Happy Camping! Happy Cooking Outdoors!
