Chicken sliders will always be a game-changer at your next football gathering, and adding queso makes these a melt-in-your-mouth touchdown!

I’m always on board for some tasty appetizers while hosting friends over. I’ll usually lean towards three different options when playing hostess, that way everyone can have a choice of what they’d like to nosh on. A few favorites include My Grandma’s Super Easy Recipe for Bierocks, these Mexican Street Corn Deviled Eggs with a Korean Twist, and my Puff Pastry Reuben Pinwheels.

WATCH ME MAKE THESE ON THE GRAM!

INGREDIENTS FOR THIS RECIPE:

I just love it when simple things come together to make one marvelous dish. Most of these ingredients I always have on hand, and I bet you do as well! Go ahead and raid your pantry… I’ll be right here when you return. In the meantime, here’s everything I used:

Ground Chicken
Olive Oil
Taco Seasoning
Cherry Tomatoes
Green Chilies
Green Onions
Queso
Mozzarella
Hawaiian Rolls
Butter
Garlic Powder
Cilantro

To make things more convenient, feel free to use store-bought queso here if you’d like (I like the Tostitos brand). Or you can make your own by checking out my Best Queso for Entertaining along with these Homemade Crispy Tortilla Chips for dippin’ any extras!

HOW TO ASSEMBLE THESE AMAZINGLY ADDICTING CHICKEN SLIDERS:

Per the usual I opt for Springer Mountain Farms Ground White Meat in this recipe. Raised on 100% US grown corn, soybeans, and never any antibiotics, you truly are getting a better tasting chicken.

First you’ll cook the ground chicken in a little dab of olive oil and taco seasoning, making sure to break up the meat into smaller chunks. When chicken is about halfway cooked through, add the tomatoes, green chilies, and green onions. Once fully cooked, mix the chicken together with the queso and set aside.

Use a serrated knife to cut through the middle of your Hawaiian buns horizontally. You want the tops and bottoms to be separated, but the buns to stay together.

Next you’ll transfer the bottom half of the buns to a non-stick baking dish or pan. You can spray the bottom of the dish or skillet with non-stick spray if you think they will stick. Cover the buns with half of the mozzarella cheese, then the chicken mixture, then the second half of the mozzarella cheese. The final layer will be the bun tops.

Melt the butter and mix with garlic powder, chopped cilantro, and brush the tops of the buns. Transfer to the oven until the cheese is all melty and the meat is toasty warm. Serve immediately!

See more detailed cooking instructions in the recipe card below.

MORE APPETIZERS YOU’LL LOVE:

Cheesy Chicken Parm Meatball Skillet

Hot Chicken Dip Wonton Tacos

Shredded Chicken Jalapeno Poppers Dip

Crispy Cordon Bleu Chicken Bites

Jumbo Lump Crab Hot Spinach Dip

Air Fryer Arancini Balls with Red Pepper Sauce

Pepperoni Pizza Garlic Knots

Cheesy Homemade Corn Dogs Spiked With Pickles

Southern Pimento Cheese

Muffin Tin Crispy Cheesy Dill Pickle Chips

VIEW ALL RECIPES BY CLICKING HERE!

Pull Apart Ground Chicken Sliders with Queso

Chicken sliders will always be a game-changer at your next football gathering, and adding queso makes these a melt-in-your-mouth touchdown!

SERVINGS

Prep Time 15

Cook Time 10

Total Time 25

PRINT RECIPE NOW PIN RECIPE FOR LATER

Ingredients

1 lb. Ground Chicken
1 tbsp. Olive Oil
1.5 tbsp. Taco Seasoning
1/2 cup Cherry Tomatoes, diced
1 - 4 oz. can Green Chilies
3 Green Onions, chopped
1/2 cup Queso
8 oz. Shredded Mozzarella
12 Hawaiian Rolls
3 tbsp. Butter, melted
1 tsp. Garlic Powder
2 tbsp. Finely Chopped Cilantro

Instructions

Preheat the oven to 350F.
Heat the olive oil over medium-high heat in a large skillet. Add the ground chicken and taco seasoning. Cook the chicken for about 5 minutes, breaking apart. Add the tomatoes, green chilies, green onions to the skillet and continue to cook until the chicken is no longer pink. Turn off the heat and mix the chicken together with the queso.
Use a serrated knife to cut through the middle of your Hawaiian buns horizontally. You want the tops and bottoms to be separated, but the buns to stay together. Place the bottom half on a non-stick baking sheet or dish. You can spray the bottom of the dish or skillet with non-stick spray if you think they will stick.
Cover the buns with half of the mozzarella cheese, then the chicken mixture, then the second half of the mozzarella cheese. The final layer will be the bun tops.
Melt the butter and mix with garlic powder, chopped cilantro, and brush the tops of the buns. Transfer to the oven and cook until the cheese is all melty, the tops are golden, and the chicken is toasty warm in the center. About 10 - 12 minutes.
Transfer to a cutting board or serving dish and cut through the perforations to form 12 sliders. Serve immediately.

DID YOU TRY THIS RECIPE?Click Here To Leave A Comment!

NOTES ON THIS RECIPE:

Feel free to add other toppings after the final layer of mozzarella before you put the tops on, if desired. Sometimes I’ll add fresh or pickled jalapeños for spicy lovers (here I photographed them served on the side), sliced or chopped red onions, or even some crumbled bacon. The possibilities are endless.
I often cook mine on my non-stick baking sheet, but if you think the buns will stick to your baking sheet, go ahead and line the bottom with parchment paper or a later of non-stick cooking spray.
Any leftovers should be kept in a sealed container, refrigerated, and enjoyed within the next 2 days.

This post is sponsored in partnership with Springer Mountain Farms. Per the usual, all opinions here are mine alone and I would never recommend a product or ingredient that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!