So I have made these three times now and have yet to take a picture...I will blame it on the fact that they are just that good; too good to waste time setting up the perfect lighting and backdrop...yeah, we will go with that ;)
Really though, these sliders are a cinch to whip up and are so incredibly tasty!! Taking the time to roast the tomatillos gives the marinade and sauce the perfect tough to take this dish over the edge!! Give it a shot...I promise you won't be sorry!
1 1/2 cups mayo; divided
1/2 c buttermilk (I just add 1/2 tbsp vinegar to my 1/2 cup milk and let it sit for about 10 min...homemade buttermilk)
1 package buttermilk ranch dressing powder
2 garlic cloves
1 cup chopped cilantro
4 tomatillos, roasted**
1 tsp lime juice
4-6 chicken breasts cut into slider sized portions
For serving: sliced red onions, crumbled queso fresco, buns
Mix up 1 cup of mayo and the rest of the ingredients through the lime juice in a food processor or blender. Pour 1/2 of the marinade over the top of the chicken and let rest for a few hours. With the remaining marinade add the remaining mayo and let sit in the fridge to thicken.
Once the chicken is done marinating, remove from marinade and grill until the center is no longer pink and the juices run clear. Tent with foil and let rest for 5 or so minutes. To assemble to sliders, toast the buns, top both sides with a little sauce, add chicken and onions, then sprinkle generously with queso fresco. Enjoy!!
**To roast the tomatillos, remove the husk and cut into quarters. Toss in a little olive oil, salt, and pepper and then broil on a middle oven rack until the tomatillos are browned and tender.
