Spicy Mexican Chicken Ragu Sliders

Name: Spicy Mexican Chicken Ragu Sliders
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 2 X Lilydale free range chicken breasts, finely diced; 1 tbsp olive oil; 4 garlic cloves, minced; 1 tsp smoked paprika; 1 tsp onion powder; 2 tsps dried oregano; 1 tsp flaky salt; Â½ cup fire roasted red peppers, diced; 300g salsa; 1 tsp porcini mushroom powder; 2 tbsps fresh coriander; 2 jalapenos, halved lengthways; 4 Brioche burger buns

10 mins Prep

20 mins Cook

4 Serves

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2 X Lilydale free range chicken breasts, finely diced
1 tbsp olive oil
4 garlic cloves, minced
1 tsp smoked paprika
1 tsp onion powder
2 tsps dried oregano
1 tsp flaky salt
½ cup fire roasted red peppers, diced
300g salsa
1 tsp porcini mushroom powder
2 tbsps fresh coriander
2 jalapenos, halved lengthways
4 Brioche burger buns

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Add oil to a large shallow pan on high heat. Add chicken and sauté for a few minutes until seared. Add garlic, smoked paprika, onion powder, oregano and salt. Mix well. Cook for 1-2 minutes until fragrant.
Reduce heat to medium. Add peppers, salsa and porcini mushroom powder. Mix well and simmer for 10-12 minutes until sauce is thick. Remove from heat and garnish with coriander.
Heat a small frying pan on high. Place jalapenos cut side down on the pan and cook for a couple of minutes until smoking and charred. Flip them and repeat with the other side.
Cut brioche buns in half. Fill them with the chicken ragu. Pierce jalapeno halves with toothpicks and skewer on top of the brioche buns. Serve hot.