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Yields:
12 serving(s)
Prep Time:
35 mins
Total Time:
45 mins
I love these little sliders filled with blue cheese and buffalo chicken. Perfect for a crowd!
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Ingredients
- 1/2 cup salted butter
- 1/3 cup plus 2 tablespoons Buffalo sauce
- 1 Tbsp. dried parsley
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 (16-oz.) package Hawaiian dinner rolls (12 rolls)
- 1 1/4 lb. ground chicken
- 1 tsp. kosher salt
- 4 scallions, chopped
- 1/2 cup finely chopped celery stalks
- 1 medium carrot, finely chopped
- 1 cup monterey jack cheese (about 4 oz.)
- 3/4 cup crumbled blue cheese
Directions
- Step 1Preheat the oven to 400˚F. Line a rimmed baking sheet with foil. In a large skillet, melt 6tablespoons butter over low heat. Add 2 tablespoons of the Buffalo sauce, the dried parsley, and 1⁄2 teaspoon each of the garlic and onion powders. Scrape the butter into a small bowl. (No need to wipe out the skillet.)
- Step 2Using a serrated knife, cut the whole pack of rolls in half horizontally, keeping the rolls attached. Place the top and bottom halves cut-side up on the baking sheet. Brush the cut sides with 4 tablespoons of the melted butter mixture. Toast in the oven until crisp and light golden, about 5 minutes. Set aside; leave the oven on.
- Step 3Meanwhile, heat the remaining 2 tablespoons of butter in a large skillet over medium heat. Add the chicken, season with the salt and cook, breaking up the meat with a wooden spoon, until no longer pink, 4 to 5 minutes. Add the scallions, celery, and carrots and stir to combine. Add the remaining 1/3 cup Buffalo sauce and 1⁄2 teaspoon each garlic and onion powders. Toss just to coat the chicken in the sauce and cook 1 minute more.
- Step 4Spoon the chicken mixture over the bottom half of the rolls, spreading it to the edges. Press the meat down lightly to keep it in place. Top evenly with the monterey jack and blue cheeses. Flip the sheet of roll tops onto the sliders and brush the tops with the remaining melted butter mixture. Bake until the cheese is melted and the rolls are crisp and lightly browned on top, about 10 minutes.
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