Buffalo Chicken Sliders
Martin’s Sweet Party Potato Rolls
1 lb. Cooked Chicken, shredded
½ Cup Hot Sauce
4 Cups Monterey Jack Cheese, shredded
8 oz. Cream Cheese, room temperature
4 Tablespoons Ranch Seasoning & Salad Dressing Mix
3 Tablespoons Butter, melted
2 Tablespoon Parsley, finely chopped
2 Teaspoons Onion Powder
1 Cup Coleslaw Mix
1 Tablespoon Olive Oil
½ Cup Shredded Carrots
Preheat oven to 300⁰F.
Slice both sheets of Martin’s Sweet Party Potato Rolls in half horizontally, keeping the rolls connected. Lay the bottom sheets of rolls side-by-side in the baking dish and bake for about 5 minutes, or until toasted, to dry out the rolls so they will not get soggy when the chicken mixture is added.
In a microwave safe bowl, combine shredded chicken, hot sauce, 2 cups shredded cheese, cream cheese, 3 tablespoons ranch seasoning, salt, and pepper to taste.
Microwave on high in 30 second increments, mixing well between each, until the shredded cheese is melted.
In a baking dish, lay bottom buns down, spread shredded chicken mixture evenly across bottom buns. Top with remaining shredded cheese.
Place top layer of buns on top.
Mix melted butter, parsley, and onion powder in small bowl. Brush top layer of buns with melted butter mixture. Cover with foil and place in preheated oven.
Bake for twenty minutes. Remove foil and allow to bake for five more minutes.
Combine coleslaw mix, shredded carrots, olive oil and remaining ranch seasoning. Toss to coat.
Carefully remove the top layer of buns using a spatula. Spread coleslaw mixture across buffalo chicken and top with buns.
Slice between each Party Roll and serve warm. Enjoy!
Recipe adapted from: https://hostthetoast.com.