Friday, September 28, 2012
I made these last night and, after requests for the recipe, I decided to share.
2lbs. Ground Chicken
3Tbs Southwestern seasoning spice mix
2Tbs Garlic Salt
Dried minced onion
1 Med Onion
Mushrooms sliced and washed
1 container HEB (store brand) Pineapple Pico de Gallo
6 slices of cheese (optional)
Preheat oven to 400 degrees.
Spray 9x13 cooking sheet (make sure sheet has enough depth to hold grease on the sheet as chicken cooks) or casserole dish with non-stick spray (I use Pam) and then sprinkle the bottom with a thin layer of dried minced onion.
In a mixing bowl combine chicken, southwest spice, and garlic salt. When combined pat the mixture into an even level in the the 9x13 dish,
Cook at 400 degrees for 25 min. After 25 min, remove dish from oven and place sliced cheese on the chicken (optional) then place back in oven for 5 min or until cheese is melted and chicken is cooked through. Note: I used pepper-jack cheese, but you can use whatever cheese sounds good to you as long as it's a cheese that melts smoothly.
While that is cooking, slice onion and separate rings. Spread the rings on a different cooking sheet and then spread mushrooms on top of onions. Drizzle onions and mushrooms with a light coating of Olive Oil and garlic salt. Place in oven at 400 degrees for 25 min or until onions caramelize
Slice the chicken into about 12 evenly sized squares. Place on slider bun and then top with the onion-mushroom mix, pineapple pico de gallo, and jalapeño mustard.