Jalapeño Popper Chicken Sliders
These oven-baked chicken sliders combine creamy shredded chicken, sharp cheddar, fresh jalapeño, and crisp bacon in soft slider rolls for an easy crowd-pleasing dinner or game-day snack.
Prep: 20 min · Cook: 25 min · Yield: 12 · Method: Oven
Ingredients
- 3 cups cooked shredded chicken
- 8 ounces cream cheese
- 1.5 cups sharp cheddar cheese
- 2 each jalapeño peppers
- 6 slices bacon
- 12 each slider rolls
- 2 tablespoons unsalted butter
- 0.5 teaspoon garlic powder
- 0.5 teaspoon smoked paprika
- 0.25 teaspoon kosher salt
Cooking instructions
- Heat the oven to 375°F. Line a baking sheet or 9-by-13-inch baking dish with parchment. (about 5 min) — 375°F
- Cook the bacon in a skillet over medium heat until crisp, 6 to 8 minutes. Transfer it to paper towels, cool slightly, then crumble. (about 8 min) — Medium heat
- Finely chop the jalapeños, removing the seeds and membranes for less heat. In a large bowl, stir together the cream cheese, 1 cup cheddar, jalapeños, garlic powder, smoked paprika, and salt. Fold in the shredded chicken and crumbled bacon. (about 7 min) — Room temperature
- Without separating the rolls, slice the entire package horizontally. Place the bottom half in the prepared dish, spread the chicken mixture evenly over it, and sprinkle with the remaining 1/2 cup cheddar. Add the roll tops. (about 5 min) — 375°F
- Melt the butter and brush it over the roll tops. Cover the dish loosely with foil and bake for 15 minutes. Remove the foil and bake 5 to 8 minutes more, until the cheese is melted and the tops are golden. The filling should reach 165°F in the center. (about 23 min) — 375°F
- Rest the sliders for 5 minutes, then separate them and serve warm. (about 5 min) — Room temperature