- 1 lb – ground beef
- 3 – Jalapenos, finely chopped
- 2 – Shallots, finely chopped
- 1/3 cup – Bread crumbs
- 1/4 cup – heavy cream
- 3 TBSP – cream cheese
- 1 tspn – Garlic Powder
- 1/2 tspn – Salt
- 1/2 tspn – ground Black Pepper
- 12 mini dinner rolls (Pepperidge Farm)
- 2/3 cup – Monterey Jack Cheese, grated
- Foil Wrap
Preheat oven to 350ºF.
In a large bowl, mix all ingredients except dinner rolls and Monterey Jack together. Spread the mixture evenly in a pan (enough to later cover the dinner rolls in a single piece). Place in the oven for 12-15 minutes until completely cooked. Place Dinner roll bottoms on enough foil wrap to wrap all the rolls – all rolls abutting each other. Place the oven baked meat on the rolls. Evenly add the Monterey Jack cheese over the meat and add the dinner roll tops to cover. Wrap and seal the sliders in the foil wrap.
Can be refrigerated until day of use. Place entire foil wrap in oven and bake until warm throughout – 20 minutes for fresh, 45 minutes for refrigerated. At serving, open foil and tear off slider.