These chorizo sliders are everything I want in a game day appetizer! Warm, cheesy, bold, and meant to be pulled apart and eaten with your hands. They feel indulgent, a little messy, and completely irresistible once they hit the table. This is the kind of dish people hover over, casually grabbing “just one more” until suddenly they are gone. 😂
What really sets these apart is the chimichurri. It is bright, herbaceous, and tangy, and it cuts through the richness of the chorizo and melted cheese perfectly. I always make a little extra because it is incredible on steaks, eggs, sandwiches, pretty much everything. Paired with the spicy chorizo and creamy cheese, it adds balance and keeps the sliders from feeling too heavy.
Hawaiian rolls are my go-to here because they get perfectly crisp on the outside while staying soft inside, but any soft roll works. After baking, brushing the tops with garlic oregano butter takes them over the top and gives you that golden, savory finish that makes them smell unreal.
Crispy bread, melty cheese, bold chorizo, and zesty chimichurri all in one bite. This is a must make for your next get together, enjoyyy! ❤️
For the sliders
18-ounces of pork chorizo (rolls of chorizo are typically sold in 9-ounce portions)
2 cups quesadilla cheese
One pack of Hawaiian rolls
For the chimichurri
1 cup loosely packed cilantro
1 cup loosely packed parsley
1/3 cup olive oil
1 teaspoon dried oregano
3 garlic cloves
Juice of 2 limes
1 and 1/2 teaspoons salt
1 shallot (or 1/4 small red onion)
Pinch of red pepper flakes
2 teaspoons red wine vinegar
For the butter topping
5 tablespoons unsalted butter
2 cloves garlic, finely minced
1 teaspoon dried oregano
👨🍳 Instructions 👨🍳
1) Preheat the oven to 375 degrees. In a sauté pan over medium heat, allow the pan to fully heat, then add the chorizo. Break the chorizo apart with a spatula and cook, stirring frequently, until fully cooked and beginning to caramelize. Remove from heat and set aside.
2) To make the chimichurri, add the cilantro, parsley, shallot, garlic cloves, dried oregano, salt, and red pepper flakes to a food processor. Pulse until the herbs, garlic, and shallot are finely minced.
3) Add the olive oil, lime juice, and red wine vinegar to the food processor. Continue pulsing until the chimichurri comes together. Transfer to a bowl and set aside.
Notes: The chimichurri can also be made by hand by finely mincing the herbs, garlic, and shallot, then whisking in the oil, vinegar, lime juice, and seasonings.
4) Slice the Hawaiian rolls horizontally, keeping the rolls connected. Separate the top from the bottom as one piece. Place the bottom half on a sheet tray or in a baking dish.
5) Spoon and spread the chimichurri evenly over the cut side of the bottom half of the rolls.
6) Spoon the cooked chorizo evenly over the chimichurri layer, spreading it edge to edge.
7) Sprinkle the quesadilla cheese evenly over the chorizo.
8) Place the top half of the Hawaiian rolls back on and gently press down.
9) Transfer the dish to the oven and bake for 15 minutes.
10) While the sliders are baking, prepare the butter topping by melting the butter and mixing in the minced garlic and dried oregano.
11) After 15 minutes of baking, remove the sliders from the oven and brush the tops generously with the garlic oregano butter.
12) Return the sliders to the oven and bake for an additional 15 minutes. If the tops begin to brown too quickly, loosely cover with aluminum foil to prevent over-browning.
13) Remove from the oven and allow to cool slightly. Transfer the sliders to a serving platter as one connected sheet. Serve hot or warm.
🎥 YouTube Video 🎥
⚡ Affiliate Note: Some of the links may be affiliate links, which means I earn a small commission at no extra cost to you ⚡
Comments
Post a Comment