Chipotle Chicken Sliders

• Meat

  • 2 1/2 cups Chicken breast or rotissere chicken, cooked

• Produce

  • 1 tbsp Coarsley chopped cilantro
  • 1 Lime, juice from

• Condiments

  • 1/4 cup Chipotle chiles in adobo sauce
  • 1/2 cup Mayonnaise

• Baking & Spices

  • 1 Sesame seeds

• Bread & Baked Goods

  • 9 Slider rolls

• Dairy

  • 2 tbsp Butter
  • 1/4 cup Greek yogurt
  • 9 slices Sargento pepper jack cheese

Found on spoonfulofflavor.com

Ingredients

• 1/2 cup mayonnaise
• 1/4 cup Greek yogurt
• 1/4 cup chipotle chiles in adobo sauce
• 1 tablespoon coarsley chopped cilantro
• juice from 1 lime
• 2 1/2 cups shredded cooked chicken breast or rotissere chicken
• 9 to 12 slider rolls*, sliced in half
• 9 to 10 slices Sargento Pepper Jack Cheese
• 2 tablespoons butter, melted
• sesame seeds, for topping

Directions

• Preheat the oven to 325 degrees F.
• In the bowl of a food processor, add the mayonnaise, Greek yogurt, chipotle chiles in adobo sauce, cilantro and lime juice. Pulse until well combined, scraping down the sides of the bowl as needed. In a large bowl, add the shredded chicken. Pour the chipotle mayonnaise sauce over the chicken and mix until combined.
• In a 9x9 baking dish, layer the bottom half of the rolls in the bottom of the dish. Spread the chicken over the bottom half of the rolls and then layer with Pepper Jack cheese. Top with remaining half of the rolls.
• Pour the butter over the top of the sandwiches or spread with a pastry brush. Sprinkle with sesame seeds. Cover the sandwiches with tin foil and bake in the oven for 20 minutes. Remove the foil and bake an additional 5 minutes. Remove from the oven and serve immediately.