Jalapeño-Stuffed Mini Burger Bites

Name: Jalapeño-Stuffed Mini Burger Bites
Prep time: 30 min
Cook time: 1 h 16 min
Total time: 1 h 46 min
Yield: 40 servings
Cuisine: Tex-Mex, American, Mexican
Ingredients: 2 tsp Active Dry Yeast; 1.5 cups All-Purpose Flour; 2 whole Eggs; 5 whole Jalapeño Pepper; 0.25 lb Lean Ground Beef; 2 tbsp Milk; 1 tbsp Olive Oil; 0.5 cup Shredded Chihuahua Cheese; 2 tbsp Sugar; 1.5 tsp Taco Seasoning; 1 tbsp Unsalted Butter; 2 tbsp Water; 0.5 whole Yellow Onion

Appetizer 🧄Dinner 🍽️Lunch 🥪Snack 🍿 Tex-Mex 🇺🇸🇲🇽American Mexican Low-Carb Low-Sodium Heart-Healthy ❤️Comfort-Food

Jalapeño-Stuffed Mini Burger Bites deliver a punchy, pepper-forward heat balanced by melty Chihuahua cheese and savory, taco-seasoned beef. Nestled in tender homemade buns, each bite is juicy, spicy, and slightly sweet from the dough—perfect for game days, casual get-togethers, or a fun twist on party appetizers.

Prep30 mins
Cook1 hr 16 mins
Serves40
DifficultyMedium

1

Heat oil in a skillet over medium heat. Add the onion; cook and stir until softened, about 5 minutes. Add the beef; cook, stirring to crumble into very small pieces, until browned, about 5 minutes. Drain off any excess grease. Stir in 2 tablespoons water and the taco seasoning; cook until the water evaporates, about 5 minutes.
2

Let the beef mixture cool completely, about 10 minutes. Stir in the Chihuahua cheese.
3

Preheat the oven to 350 degrees F (175 degrees C).
4

Cut the tops off the jalapeno peppers and scoop out the seeds and ribs. Stuff with the beef mixture, using the thick end of a chopstick to pack it in. Stack them upright against the edge of a casserole dish.
5

Bake in the preheated oven until the jalapeno peppers are soft, about 45 minutes.
6

Refrigerate the jalapeno peppers until the stuffing firms up, 1 to 2 hours.
7

Combine 1/4 cup water, sugar, and yeast in a small bowl. Let stand until foamy, about 5 minutes.
8

Combine the flour, 1 egg, milk, and butter in a large bowl. Pour in the yeast mixture; mix until well combined. Turn the dough onto a lightly floured surface and knead until mostly smooth but slightly sticky, about 5 minutes.
9

Form the dough into a ball and place it in a lightly greased bowl. Cover with a towel and let rise, about 20 minutes.
10

Line a baking sheet with parchment paper. Turn the dough out onto a floured surface; press it down to release the air. Shape into 1-inch buns and arrange them 1 inch apart on the baking sheet. Cover with the towel and let rise until puffy, about 1 hour.
11

Preheat the oven to 375 degrees F (190 degrees C). Brush the tops of the buns with beaten egg.
12

Bake the buns in the preheated oven until the tops are golden brown, 6 to 7 minutes. Transfer to a cooling rack and let cool, about 10 minutes.
13

Reduce the oven temperature to 200 degrees F (95 degrees C).
14

Slice the cold jalapeno peppers into 1/4-inch-thick rings. Cut the buns in half. Sandwich the jalapeno pepper rings in the buns and secure with a toothpick. Arrange the sliders in a casserole dish. Cover with aluminum foil.
15

Bake the sliders in the preheated oven until warmed through, about 10 minutes.