Get ready for a flavor-packed dinner that’s anything but ordinary! These smoky ancho turkey sliders bring the heat with a zesty ancho sauce, creamy melted Monterey Jack and a fresh chimichurri mayo that ties it all together. Nestled in toasted brioche buns, each bite is a perfect balance of smoky, tangy and savory.
On the side, crispy roasted potato wedges seasoned simply with salt and pepper make the ideal companion. Dip them in extra chimichurri mayo for an irresistible finish. This recipe is quick enough for a weeknight but impressive enough for game day or casual entertaining.
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Recipe details
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Values are calculated per serving from ingredient amounts and the ingredient nutrition reference per 100g. Allergen and diet labels use available ingredient metadata and name matching; always check product labels for strict diets or allergies. Some ingredient amounts or nutrition values were incomplete, so this is marked as a partial estimate.
Ingredients
Instructions
- Adjust rack to top position and preheat oven to 450°F. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Halve, peel and finely dice onion. Halve buns.
- Toss potatoes on a baking sheet with a large drizzle of oil, salt and pepper. Roast on top rack until browned and tender, 20-25 minutes.
- While potatoes roast, in a small bowl, combine mayonnaise and half the chimichurri. Set aside until ready to serve.
- Heat a drizzle of oil in a large pan over medium-high heat. Add onion; cook, stirring, until softened, 4-5 minutes. Add ground turkey; season with salt and pepper. Cook, breaking up meat into pieces, until browned, 3-5 minutes. If there’s excess grease in your pan, carefully pour it out. Add zesty ancho sauce and ketchup; cook, stirring, until sauce has thickened and turkey is cooked through, 2-3 minutes. Taste and season with salt and pepper. Turn off heat. Stir in Monterey Jack until melted, 30-60 seconds.
- Toast buns until golden brown.
- Spread buns with remaining chimichurri. Fill with as much ancho turkey as you like. Divide sliders and potato wedges between plates. Serve with chimichurri mayo on the side for dipping.
Recipe Tips
For extra crispy wedges, soak cut potatoes in cold water for 30 minutes before roasting, then pat dry.
If you prefer a milder heat, reduce the ancho sauce slightly or add a dollop of sour cream to the chimichurri mayo.
Assemble sliders just before serving to keep the buns from getting soggy.
FAQ
Can I use ground beef instead of turkey?
Yes, ground beef works perfectly in this recipe. Just adjust cooking time as needed and drain excess fat.
What can I substitute for chimichurri?
You can use a mix of fresh parsley, oregano, garlic, olive oil and vinegar. Or try a store-bought pesto for a different twist.
How do I store leftovers?
Store leftover turkey mixture and potato wedges separately in airtight containers in the fridge for up to 3 days. Reheat in a skillet or oven.
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