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Sweet, savory and a little spicy. These mini chicken sandwiches hit all the right flavors for summer grilling.
Cut each chicken breast in half; place into large resealable plastic food bag. Flatten each to about 1/2-inch thickness; add Margarita mix and cilantro to bag. Tightly seal bag. Turn bag several times to coat chicken well. Place into 13x9-inch pan. Refrigerate, turning occasionally, refrigerate at least 30 minutes.
Combine all salsa ingredients in bowl until well mixed. Refrigerate until serving time.
Heat gas grill on medium-high or charcoal grill until coals are ash white.
Remove chicken from bag; discard Margarita mixture.
Sprinkle chicken with salt; place onto grill. Grill, turning once, 10-12 minutes or until internal temperature reaches at least 165°F and chicken is no longer pink in center. Top each chicken piece with 2 quarters cheese during last minute of cooking.
Place chicken pieces onto bottom half of buns. Top each with salsa mixture and top half of bun.
Dietary Fiber: 2g
I made this recipe for my family recently and it was a huge hit! The salsa is the perfect blend of sweet and spicy. I used 1 teaspoon of jalapeños and it gave the sliders just the right amount of kick! I also toasted the buns on the grill- highly recommend.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3819
© 2014 Land O'Lakes, Inc.
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