Bold and adorable, these stuffed jalapenos get sliced into rings to become mini sliders!
Ingredients
- olive oil: 1 Tbsp
- onion: 0.5 piece (diced)
- extra-lean ground beef: 0.25 pound
- water: 2 Tbsp
- ½ teaspoons taco seasoning: 1 piece
- Chihuahua cheese: 0.5 cup (grated)
- Jalapeno peppers: 5 piece
- lukewarm water: 0.25 cup
- white sugar: 2 Tbsp
- active dry yeast: 2 tsp
- ½ cups all-purpose flour: 1 piece
- eggs: 2 piece (beaten, divided)
- milk: 2 Tbsp
- unsalted butter: 1 Tbsp (melted)
- toothpicks: 40 piece
Metric Conversion
Stages of cooking
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Heat oil in a skillet over medium heat. Add onion; cook and stir until soft, about 5 minutes. Add beef; cook, stirring to break into very small pieces, until browned, about 5 minutes. Drain any excess grease. Stir in 2 tablespoons water and taco seasoning; cook until water evaporates, about 5 minutes.
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Let beef mixture cool completely, about 10 minutes. Stir in Chihuahua cheese.
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Preheat oven to 350 degrees F (175 degrees C).
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Cut tops off jalapeno peppers and scoop out seeds and ribs. Stuff with beef mixture, using the thick end of a chopstick to pack in mixture. Stack upright against the edge of a casserole dish.
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Bake in the preheated oven until jalapeno peppers are soft, about 45 minutes.
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Refrigerate jalapeno peppers until stuffing firms up, 1 to 2 hours.
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Combine 1/4 cup water, sugar, and yeast in a small bowl. Let stand until foamy, about 5 minutes.
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Combine flour, 1 egg, milk, and butter in a large bowl. Pour in yeast mixture; mix until well combined. Turn dough onto a lightly floured surface and knead until mostly smooth but slightly sticky, about 5 minutes.
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Form dough into a ball and place in a lightly greased bowl. Cover with a towel and let rise, about 20 minutes.
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Line a baking sheet with parchment paper. Turn dough out onto a floured surface; push down to knock out air. Form into 1-inch buns and arrange 1 inch apart on the baking sheet. Cover with the towel and let rise until puffy, about 1 hour.
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Preheat oven to 375 degrees F (190 degrees C). Brush tops of buns with beaten egg.
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Bake buns in the preheated oven until tops are golden brown, 6 to 7 minutes. Transfer to a cooling rack and let cool, about 10 minutes.
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Reduce oven temperature to 200 degrees F (95 degrees C).
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Slice cold jalapeno peppers into 1/4-inch thick rings. Cut buns in half. Sandwich jalapeno pepper rings in the buns and secure with a toothpick. Arrange sliders in a casserole dish. Cover with aluminum foil.
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Bake sliders in the preheated oven until warmed through, about 10 minutes.
