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Green Chili Pork Sliders With Cotija Cheese Recipe

Name: Rusconi's American Kitchens Green Chili Pork Sliders With Cotija Cheese Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb ground pork; 3 oz roasted green chiles, diced (mild or hot to taste); 0.5 cup small yellow onion, finely chopped; 2 tsp garlic, minced; 1 tsp ground cumin; 0.5 tsp smoked paprika; 1 tsp kosher salt; 0.5 tsp black pepper; 1 tbs olive oil; 8 to taste mini slider buns; 0.75 cup cotija cheese, crumbled; 0.25 cup fresh cilantro, chopped; 4 to taste lime wedges (for serving); 0.5 cup Mexican crema or sour cream; 1 tbs lime juice; 0.5 tsp honey or agave; 0.25 tsp salt; 6 cups mixed field greens; 0.5 cup English cucumber, sliced thin; 1 cup cherry tomatoes, halved; 2 tbs red onion, very thinly sliced (optional); 2 tbs extra-virgin olive oil; 1 tbs red wine vinegar; 0.5 tsp Dijon mustard; 0.5 tsp salt; 0.25 tsp black pepper

Inspired by Rusconi's American Kitchen

Time40m

Serves4

field green salad with cucumbers and tomato

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Ingredients

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Sliders (Pork & Toppings)

1 lb ground pork

3 oz roasted green chiles, diced (mild or hot to taste)

1/2 cup small yellow onion, finely chopped

2 tsp Garlic, minced

1 tsp Ground cumin

1/2 tsp Smoked paprika

1 tsp kosher salt

1/2 tsp black pepper

1 tbs olive oil

8 to taste mini slider buns

3/4 cup cotija cheese, crumbled

1/4 cup Fresh cilantro, chopped

4 to taste Lime wedges (for serving)

Optional Creamy Sauce

1/2 cup Mexican crema or sour cream

1 tbs ReaLime juice

1/2 tsp honey or agave

1/4 tsp Celtic sea salt

Field Green Salad

6 cups mixed field greens

1/2 cup English cucumber, sliced thin

1 cup Cherry tomatoes, halved

2 tbs red onion, very thinly sliced (optional)

2 tbs extra-virgin olive oil

1 tbs red wine vinegar

1/2 tsp Dijon mustard

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Method

Sliders (Pork & Toppings)

Prepare pork mixture

In a large bowl combine the ground pork, diced roasted green chiles, finely chopped onion, minced garlic, ground cumin, smoked paprika, kosher salt and black pepper. Mix gently with your hands or a spoon until just combined; avoid overworking so the sliders stay tender.

Form patties

Divide the mixture into 8 equal portions (about 2 oz each). With lightly oiled hands, form each portion into a small, slightly wider-than-bun patty about 1/2-inch thick. Place formed patties on a plate and refrigerate for 10 minutes to help them hold shape.

Cook patties

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When shimmering, add patties in a single layer without crowding (cook in batches if needed). Cook 3–4 minutes per side, or until well browned and internal temperature reaches 160°F (71°C). Transfer cooked patties to a plate and tent lightly with foil.

Toast buns and assemble

Split and lightly toast the mini slider buns in the same skillet for 30–45 seconds cut-side down, using any browned bits for flavor. Spread a small spoonful of the optional creamy sauce on the bottom bun (if using), top with a pork patty, a sprinkle of crumbled cotija, and a pinch of chopped cilantro. Finish with the top bun and serve with a lime wedge.

Optional Creamy Sauce

Whisk together the Mexican crema (or sour cream), lime juice, honey and 1/4 teaspoon salt in a small bowl until smooth. Taste and adjust salt or acidity. Refrigerate until ready to use. Spoon about 1 teaspoon onto each slider bottom before adding the patty.

Field Green Salad

Make vinaigrette

In a small bowl or jar combine 2 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Whisk or shake until emulsified.

Assemble salad

In a large bowl combine the mixed field greens, sliced cucumber, halved cherry tomatoes and thinly sliced red onion (if using). Drizzle with the vinaigrette and toss gently to coat. Taste and adjust seasoning with additional salt or pepper if needed. Serve alongside the sliders.