Why You’ll Love This these Chipotle Chicken Sliders with Grilled Cotija
These sliders pack serious flavor into every bite, with smoky chipotle chicken that gets those perfect grill marks we all secretly obsess over.
The grilled Cotija cheese—yes, you actually grill the cheese—adds this amazing salty, slightly charred element that transforms ordinary sliders into something you’d actually crave on a Tuesday night.
Plus, they’re ready in about 15 minutes, which means you can go from “what’s for dinner” panic to looking like you have your life together faster than you can say tomatillo salsa.
Ingredients List
You’ll need just seven simple ingredients to create these flavor-packed sliders that taste way more complicated than they actually are.
- 2 boneless skinless chicken breasts (8-ounce total)
- 1 teaspoon olive oil
- 1/2 teaspoon dried chipotle powder
- 1/2 teaspoon salt
- 6 slices Cotija cheese (1 1/2-ounces)
- 1/4 cup tomatillo salsa
- 6 slider rolls, split and toasted
- Lean protein power: Those chicken breasts give you solid protein without much fat, especially if you trim any visible bits
- Minimal oil situation: Just one teaspoon of olive oil keeps things light while still getting those gorgeous grill marks
- Spice without the crash: Chipotle powder brings smoky heat and antioxidants, no weird additives required
- Cheese portion control: Six thin slices of Cotija means you get that salty, tangy flavor without going overboard on calories
- Fresh salsa bonus: Tomatillo salsa typically packs vitamins and way less sodium than processed sauces
- Prep the chicken: Brush both chicken breasts with olive oil, then sprinkle evenly with chipotle powder and salt on both sides.
- Grill the protein: Heat your grill pan until hot, then grill chicken about 4 minutes per side until you get those perfect grill marks and the chicken is fully cooked through.
- Grill the cheese: Add the Cotija cheese slices to the hot grill pan and cook about 1 minute on each side until marked.
- Slice and assemble: Cut each chicken breast diagonally into 6 slices, then layer 2 slices on each slider roll bottom, top with 2 teaspoons tomatillo salsa and 1 grilled cheese slice, then close with the top bun.
- Mexican street corn (elote) – Grilled corn slathered with mayo, cotija cheese, chili powder, and lime juice creates the perfect messy, delicious side that echoes those bold Mexican flavors.
- Crispy sweet potato fries – The natural sweetness plays beautifully against all that smoky chipotle heat, plus they’re way more interesting than regular fries.
- Black bean and corn salad – Toss together black beans, corn kernels, diced red onion, cilantro, and lime vinaigrette for a fresh, colorful side that won’t compete with your sliders.
- Avocado lime crema – Blend ripe avocado with sour cream, lime juice, and a pinch of salt for an extra cooling dip that’ll make everyone happy.
- Cilantro lime rice – Simple but essential, this fluffy rice soaks up all those delicious slider drippings that would otherwise end up on your shirt.
- Watermelon and jicama salad – I know it sounds weird, but trust me on this one – the cool, crisp textures and subtle sweetness provide the perfect palate cleanser between bites of spicy, cheesy goodness.
- Pound your chicken breasts to even thickness – Nobody wants one bite that’s juicy and another that’s dry as cardboard, so grab a meat mallet or rolling pin and get them uniform.
- Let the chicken rest for 5 minutes after grilling – I know you’re hungry, but this keeps all those delicious juices from running out the second you slice into it.
- Don’t skip grilling the cheese – Yes, it seems extra, but those grill marks add a smoky depth that regular melted cheese just can’t match.
- Toast your slider buns cut-side down on the grill – Those crispy edges will hold up better against all the saucy goodness and won’t turn into a soggy mess.
- Slice chicken on the diagonal – It looks fancier and gives you more surface area for maximum flavor in every bite.
- Warm your tomatillo salsa slightly – Cold salsa on hot chicken creates weird temperature contrast that nobody really wants.
- Make extra chipotle seasoning blend – Mix up a bigger batch and keep it in your spice cabinet because you’ll want to put this smoky magic on everything.
- Calories per slider: Approximately 285 calories
- Protein: 22 grams – excellent source from lean chicken breast and Cotija cheese
- Carbohydrates: 28 grams – primarily from the slider bun
- Fat: 9 grams – mostly from cheese and minimal olive oil
- Saturated fat: 4 grams
- Sodium: 650 milligrams – mainly from Cotija cheese and seasoning
- Fiber: 2 grams
- Calcium: 15% daily value from Cotija cheese
- Iron: 8% daily value
- Vitamin C: 6% daily value from tomatillo salsa
- Total recipe serves 6 – perfect portion control for entertaining
- Gluten-free option available – substitute slider buns with lettuce wraps or gluten-free rolls
Step by Step Directions
These chipotle chicken sliders come together in just three simple steps with minimal prep and maximum flavor.
For an even more authentic hibachi-style experience, consider using an electric hibachi grill to achieve that distinctive smoky flavor and perfect searing temperature.
Substitutions and Variations
• Go bunless – Serve this over a bed of mixed greens with some black beans and corn for a hearty salad that hits all the same flavor notes.
Additional Things to Serve With This Dish
These sliders practically beg for some tasty companions to round out your meal.
Cooking Tips & Tricks (Chef’s Notes)
Trust me, these little details will make your sliders go from good to absolutely incredible.
Nutritional Facts
Each slider packs plenty of protein while keeping calories reasonable, making these perfect for a lighter meal or party appetizer.
Fun “Did You Know?”
Beyond their impressive nutritional profile, these sliders contain ingredients with fascinating backstories that’ll make your next dinner conversation as flavorful as the food itself.
Did you know that Cotija cheese gets its name from the town of Cotija in Michoacán, Mexico, where it’s been crafted for centuries using traditional methods passed down through generations?
Chipotle peppers are actually jalapeños that’ve been smoked and dried using ancient Aztec techniques.
Tomatillos, despite their name, aren’t green tomatoes—they’re entirely different plants related to gooseberries.
These ingredients transform simple sliders into cultural ambassadors carrying centuries of Mexican culinary tradition.
