Many times our clients give us recipes that they want us to prepare and serve at their events. Most of them are family recipes that have been passed down for generations. They trust us with their guarded family secrets. We always feel so honored and flattered.
When this recipe was given to us we chuckled a bit: Velveeta, sausage, Ro-Tel, and slider buns. What in the world could be so special about this family recipe? I think one of the girls in the kitchen even rolled her eyes. Well, let me just say that when we made these sliders we gulped and literally had to eat our words.
These are good… I mean really, really good! We started putting this slider on menus for late-night food. We would pass them on beautiful silver trays as the guests were leaving, saving them a trip through the Krystal drive-thru.
This recipe is excerpted from What Can I Bring? by Elizabeth Heiskell. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. NewYork, NY. All rights reserved.
- 1 lb. ground pork sausage
- 1 lb. ground chuck
- 2 (10-ounce) cans diced tomatoes and green chiles
- 1 (16-ounce) package processed cheese (such as Velveeta), cubed
- 24 slider buns, split
- 2 ounces (1/4 cup) salted butter, melted
- Garnish: jalapeño slices
- 1 Preheat the oven to 350°F. Cook the ground pork sausage and ground chuck in a large skillet over medium, stirring until crumbled and no longer pink. Add the diced tomatoes and cheese, and cook, stirring often, until cheese is melted and the mixture is combined about 8 minutes.
- 2 Arrange the bottom halves of 12 buns in a single layer in each of 2 (13- x 9-inch) baking dishes. Spoon the meat mixture onto the slider buns, and top with top halves of buns. Brush tops of buns with butter. 3. Bake in the preheated oven until thoroughly heated, about 15 minutes. Garnish, if desired.