Makes 12 Sliders (12 Servings)




Pre-heat a griddle or grill to medium-high heat.

Cut the tops off the jalapeño peppers and, using an apple corer or fork handle, scoop out the seeds and slice into 1/8-1/4-inch rings. (Please don't use your fingers. I learned my lesson on this one. Read more HERE.)

Place a small skillet over medium-high heat and coat with Fat Free Olive Oil cooking spray. Add the jalapeño peppers and Fresno chili pepper to the pan and toss for a couple minutes to char the edges of the peppers. The peppers should remain tender-crisp.

While the peppers are cooking, in a small mixing bowl, combine the softened FAT FREE cream cheese with the onion, garlic, salt and pepper, cumin and cilantro. Set aside.

Season the meat with salt and pepper and form twelve, 2-3-inch slider-size patties, thinner at the center and thicker at edges for even cooking. Spray griddle with olive oil spray, then cook on a hot griddle or grill for 2-3 minutes. Flip the patties and top with a spoonful of the cream cheese mixture, setting the mixture in place with a 1/2 slice of cheese. Cook for 2-3 minutes more with the grill top down or tent the patties with foil to melt the cheddar over the small mound of cream cheese.

Serve the sliders on rolls topped with the charred hot pepper slices.

~ Lindsay

Recipe inspired by Rachael Ray. Her original recipe for Jalapeno Popper Sliders can be found at www.rachaelrayshow.com.