Jalapeño Popper Cowboy Butter Chicken Smashed Sliders with Melty Ranch Cheese

Ultra-Creamy Jalapeño Popper Chicken Stuffed into Golden Smashed Sliders, Brushed with Bold Cowboy Butter, Loaded with Melty Ranch Cheese & Finished with Crispy, Buttery Edges

Ingredients:

For the Jalapeño Popper Chicken

3 cups cooked shredded chicken

8 oz cream cheese, softened

1 cup shredded Monterey Jack

1 cup shredded cheddar

½ cup cooked crumbled bacon

3 fresh jalapeños, finely diced (seeded for mild)

2 cloves garlic, minced

½ tsp smoked paprika

½ tsp onion powder

¼ tsp chili flakes

Salt & pepper to taste

For the Cowboy Butter

6 tbsp melted butter

3 cloves garlic, grated

1 tbsp chopped parsley

1 tsp Dijon mustard

½ tsp smoked paprika

¼ tsp cayenne

½ tsp dried oregano

½ tsp flaky salt

For the Melty Ranch Cheese Layer

1 ½ cups shredded mozzarella

1 cup shredded cheddar

2 tbsp dry ranch seasoning

For the Sliders

12-pack Hawaiian rolls (kept connected)

2 tbsp melted butter (for brushing bottoms)

Optional Add-Ons

Pickled jalapeños

Green onions

Ranch drizzle

Hot honey drizzle

Directions:

Prepare the Jalapeño Popper Chicken

In a large bowl, mix shredded chicken, cream cheese, Monterey Jack, cheddar, bacon, jalapeños, garlic, smoked paprika, onion powder, chili flakes, salt, and pepper.

Stir until thick, creamy, and fully combined.

Make the Cowboy Butter

Whisk together melted butter, garlic, parsley, Dijon, smoked paprika, cayenne, oregano, and flaky salt until glossy and aromatic.

Prepare the Melty Ranch Cheese

In a bowl, toss mozzarella and cheddar with ranch seasoning until fully coated.

Assemble the Sliders

Preheat oven to 375°F (190°C).

Slice the sheet of Hawaiian rolls in half horizontally, keeping the top and bottom intact.

Brush the bottom layer lightly with melted butter.

Spread the jalapeño popper chicken filling evenly across the bottom rolls.

Top with the ranch-seasoned cheese mixture.

Place the top sheet of rolls back on.