Your friends won’t be able to believe that this product was not made by bees because it tastes so much like honey. This was my grandmother’s recipe, which she prepared each autumn. Wish you enjoyed it!
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 16 mins |
| Additional Time: | 2 hrs 35 mins |
| Total Time: | 4 hrs 21 mins |
| Servings: | 40 |
| Yield: | 40 mini sliders |
Ingredients
- 1 tablespoon olive oil
- ½ small onion, diced
- ¼ pound extra-lean ground beef
- 2 tablespoons water
- 1 ½ teaspoons taco seasoning
- ½ cup grated Chihuahua cheese
- 5 large jalapeno peppers
- ¼ cup lukewarm water
- 2 tablespoons white sugar
- 2 teaspoons active dry yeast
- 1 ½ cups all-purpose flour
- 2 small eggs, beaten, divided
- 2 tablespoons milk
- 1 tablespoon unsalted butter, melted
- 40 toothpicks
Instructions
- 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.
- Let beef mixture cool completely, about 10 minutes. Stir in Chihuahua cheese.
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- Bake in the preheated oven until jalapeno peppers are soft, about 45 minutes.
- Refrigerate jalapeno peppers until stuffing firms up, 1 to 2 hours.
- Combine 1/4 cup water, sugar, and yeast in a small bowl. Let stand until foamy, about 5 minutes.
- 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.
- Form dough into a ball and place in a lightly greased bowl. Cover with a towel and let rise, about 20 minutes.
- 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.
- Preheat oven to 375 degrees F (190 degrees C). Brush tops of buns with beaten egg.
- 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.
- Reduce oven temperature to 200 degrees F (95 degrees C).
- 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.
- Bake sliders in the preheated oven until warmed through, about 10 minutes.
- I use a homemade taco seasoning mix from this site, but you can use a packaged mix.
- Top buns with poppy or sesame seeds before baking if desired.
Nutrition Facts
| Calories | 41 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 11 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 1 g |
| Sodium | 22 mg |
| Sugars | 1 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |