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- 8 Rhodes Dinner Rolls, baked according to package instructions
- 1 1/2 pounds lean ground beef
- 2 green peppers
- 1 1/2 teaspoons cumin
- 4 tomatillos, remove husks and chop
- 1 jalapeno pepper, chopped
- 1/2 white onion, chopped
- 1/2 cup cilantro leaves, chopped,
- 1 lime, zested peel and juice
- 2 tablespoons honey
- 1 cup grated sharp cheddar cheese
- salt and pepper to taste
- Bake rolls and set aside.
- Broil green peppers in the oven until slightly black and remove skin.
- Chop skinned peppers into small pieces.
- Combine green peppers, cumin and salt and pepper with ground beef.
- Make 8 rounded, 3-inch patties out of the ground beef mixture.
- Combine tomatillos, jalapeno, onion, cilantro, lime peel and juice and honey in a blender until smooth.
- Season with salt and pepper to taste.
- Fry the patties in a skillet and top with cheese the last minute of cooking to melt it.
- Assemble the sliders using as much of the green sauce as desired on top or under the meat.