20 minutes is all it took to make this beauty!
Ingredients:
2 chicken breasts, cubed
1 can black beans, drained and rinsed
1 cup diced bell peppers and onions
1 cup tomato sauce
1 tsp chili powder
1 tsp cumin
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp Adobo seasoning
1/2 tsp smoked paprika
1 tsp nutritional yeast
Salt and pepper to taste
8 dinner rolls
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded cheddar and mozarella cheese
Instructions:
Preheat your oven to 375°F (190°C).
In a skillet over medium heat, cook the diced bell peppers and onions until they are soft and slightly caramelized.
Add the cubed chicken breast to the skillet and cook until no longer pink.
Stir in the black beans, tomato sauce, chili powder, cumin, garlic powder, onion powder, Adobo seasoning, smoked paprika, nutritional yeast, salt, and pepper. Simmer for 5-7 minutes, allowing the flavors to meld together.
While the chicken mixture is simmering, slice the dinner rolls in half horizontally and place the bottom halves in a baking dish.
Spoon the chicken mixture evenly over the bottom halves of the dinner rolls.
Sprinkle shredded cheese mix over the chicken mixture.
Place the top halves of the dinner rolls over the cheese to make sliders.
Optional: brush the tops of the sliders with butter and garlic.
Cover the baking dish with aluminum foil and bake in the preheated oven for 10-15 minutes, or until the cheese is melted and the sliders are heated through.
Serve hot and enjoy your Chicken Mexican Sliders!
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