Chipotle Chicken Elote Sliders
Ingredients
- Chipotle Chicken
- 1 tablespoon olive oil
- 1/2 medium yellow onion, diced
- 3 chipotle peppers in adobos, chopped
- 2 tablespoons adobo sauce
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 cup chicken broth
- 14 ounces rotisserie chicken, shredded
- 1 small lime, juiced
- Kosher salt, to taste
- 12 slider buns
- 1/2 cup cotija, crumbled
- 1 tablespoon butter, melted
- Elote Dip
- 2 cups frozen corn, thawed
- 1/4 cup cotija, crumbled
- 2 tablespoons cilantro, finely chopped
- 2 tablespoons Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- 3/4 teaspoon kosher salt
- Freshly cracked black pepper, to taste
Directions
Chipotle Chicken
Heat the olive oil in a large nonstick skillet over medium-high heat. Add the onion and sauté for 4–5 minutes, until softened and translucent.
Stir in the chipotle peppers, adobo sauce, tomato paste, dried oregano, smoked paprika, and garlic powder. Cook for 1–2 minutes, stirring constantly, until fragrant.
Pour in the chicken broth and simmer for 3 minutes. Add the shredded rotisserie chicken and toss until evenly coated.
Reduce the heat to low and cook for 7–8 minutes, until the liquid has reduced and the chicken has absorbed the sauce. Remove from the heat and stir in the lime juice. Season with kosher salt to taste.
Preheat the oven to 350°F. Split the slider buns in half horizontally and arrange the bottom halves on a baking sheet. Top evenly with the chipotle chicken and the cotija. Place the top buns over the filling and brush with the melted butter.
Bake for 15 minutes, until the tops are golden brown and the cheese has melted.
Elote Dip
While the sliders are baking, stir together the corn, cotija, cilantro, Greek yogurt, mayonnaise, lime juice, kosher salt, and black pepper until well combined.
Open the baked sliders and spoon the elote dip over the chicken before serving.
Source: https://www.tastemade.com/recipes/chipotle-chicken-elote-sliders