Ingredients
Scale
- 1 (16 oz) can refrigerated crescent dough
- 1 lb ground beef, browned
- 1 cup shredded cheddar cheese
- 4 oz cream cheese, softened
- 1 jalapeño, finely diced
- 1/2 cup salsa verde
- 1 cup frozen corn, thawed
- 1/2 cup sour cream
- 1 tsp garlic powder
- Salt & pepper to taste
- 24 mini slider buns
- 24 slices American cheese
- Fresh cilantro for garnish
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
- Separate crescent dough into 8 triangles; roll each into a large circle. Place 1 tsp cream cheese, 1/2 tsp salsa, and 1 tbsp cheddar in center; fold over and seal edges. Bake 12–14 min until golden.
- Mix corn, sour cream, 1/2 cup cheese, garlic powder, salt, and pepper. Spread in greased 8×8 pan; bake 20 min until set.
- Form beef into 24 mini patties. Sear in skillet 2–3 min per side. Top each with cheese slice and toast on slider buns.
- Roll jalapeños in foil, bake 10 min at 400°F. Cool slightly, slice open, scoop seeds, fill with cream cheese mixture, top with bacon & bake 8 min more.
- Arrange all items on large board with extra dips and salsa verde. Garnish with cilantro.
Notes
- Make ahead: Prep dips and filling up to 2 days in advance. Assemble sliders fresh.
- Spice tip: For mild jalapeño poppers, remove all seeds & membranes.
- Vegetarian option: Replace beef with black bean & corn mixture.
- Prep Time: 20 min
- Cook Time: 35 min
- Method: Baking, Searing
- Cuisine: American
- Diet: Contains dairy, gluten, meat
Nutrition
- Serving Size: 1 slider + 2 jalapeño poppers + 1/4 cup dip
- Calories: 285 Kcal
- Sugar: 3g
- Sodium: 620mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 45mg
