You don't have to have a hangover to love these cheesy meaty sliders! Loaded with ground beef and pork, then topped with tomatoes, green chilies, jalapeño peppers, and ooey gooey processed cheese (if you're gonna do it, go with Velveeta!), these babies are sure to score with your guests.
These Hangover Sliders are one of over 100 recipes featured in Elizabeth Heiskell's new cookbook, What Can I Bring?, based on the popular monthly column in Southern Living magazine that bears the same name. What Can I Bring? solves the problem of what to bring to a party as well as what to bring to your own table in creatively delicious dishes that score every time. Recipes include comforting Southern dishes for every meal of the day and every occasion with chapters covering events like Bringing Baby Home and Weekend Getaway to Dinner with Friends and Four Quarters & Food. If you're getting ready for Super Bowl or plan to host an Olympics party or two, be sure these tasty sliders on the menu! I'll also be featuring a few more scrumptious recipes from the book, so be sure and stay tuned!
"Many times our clients give us recipes that they want us to prepare and serve at their event. Most of them are family recipes that have been passed down for generations. They trust us with their guarded family secrets. We always feel so honored and flattered. When this recipe was given to us we chuckled a bit: Velveeta, sausage, Ro-Tel, and slider buns. What in the world could be so special about this family recipe? I think one of the girls in the kitchen even rolled her eyes. Well, let me just say that when we made these sliders we gulped and literally had to eat our words. These are good . . . I mean really, really good! We started putting this slider on menus for late-night food. We would pass them on beautiful silver trays as the guests were leaving, saving them a trip through the Krystal drive-thru." ~ Elizabeth Heiskell
Serves 12 Hands-On: 30 minutes Total :45 minutes
1 pound ground pork sausage
1 pound ground chuck
2 (10-ounce) cans diced tomatoes and green chiles
1 (16-ounce) package processed cheese (such as Velveeta), cubed
24 slider buns, split
2 ounces (1⁄4 cup) salted butter, melted
Garnish: jalapeño slices
1. Preheat the oven to 350°F. Cook the ground pork sausage and ground chuck in a large skillet over medium, stirring until crumbled and no longer pink. Add the diced tomatoes and cheese, and cook, stirring often, until cheese is melted and mixture is combined, about 8 minutes.
2. Arrange the bottom halves of 12 buns in a single layer in each of 2 (13- x 9-inch) baking dishes. Spoon the meat mixture onto the slider buns, and top with top halves of buns. Brush tops of buns with butter.
3. Bake in the preheated oven until thoroughly heated, about 15 minutes. Garnish, if desired.
Excerpted from What Can I Bring? by Elizabeth Heiskell. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.