Jalapeño Popper Chicken Sliders
Cheesy jalapeño popper chicken sliders baked in soft rolls. Easy make-ahead party appetizer with bold flavor.
Ingredients
- 12 slider buns Hawaiian rolls
- 2 cups cooked shredded chicken
- 8 ounces cream cheese softened
- 1 cup shredded cheddar cheese
- 2 medium jalapeños seeded and diced
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons unsalted butter melted
- ½ teaspoon dried parsley
Instructions
- Preheat oven to 350°F and grease a 9x13-inch baking dish. Slice slider buns in half horizontally, keeping them connected. In a large bowl, mix shredded chicken, cream cheese, cheddar cheese, diced jalapeños, garlic powder, salt, and black pepper until well combined. Spread the mixture evenly over the bottom half of the slider buns. Place the top half of the buns over the filling. Brush melted butter over the tops and sprinkle with dried parsley. Cover loosely with foil and bake for 15 minutes. Remove foil and bake an additional 5–7 minutes until tops are golden and filling is hot. Let cool slightly before slicing and serving.
Notes
Remove jalapeño seeds for milder heat. Do not overbake to prevent dryness. Sliders can be assembled ahead and refrigerated before baking. Store leftovers in the refrigerator for up to 3 days and reheat at 325°F for 8–10 minutes.