|Ingredients||Pork, Vegetables, Bread|
|Day Part||Dinner, Lunch|
Source: California Avocado Commission
Sliders continue to top the charts for the appetizer of the moment. Now that diners have experienced many types of sliders—from the original mini-burgers to pulled pork and crab cakes—this new twist will tempt their taste buds. Fried avocado slices are layered with chipotle sauce, bacon and other condiments on made-from-scratch cemita rolls—the carrier that’s typical in Mexico. As a shortcut, you can substitute mini sourdough rolls or brioche buns.
1 large California avocado, peeled, pitted and sliced ¼-in. thick
1 cup buttermilk
1 cup cornmeal
8 cemita rolls or other mini buns
Avocado Puree (recipe follows)
Chipotle Sauce (recipe follows)
8 strips bacon, cooked crisp
4 oz. Mexican Oaxaca cheese or queso fresco, shredded
4 oz. mayonnaise
1 white onion, sliced into rings
Papalo leaves or cilantro leaves, as needed
- Heat oil in deep fryer to 400°F. Dip each avocado slice in buttermilk and then into cornmeal, shaking off excess. Deep-fry in hot oil until light golden. Remove and drain on paper towel-lined pan.
- Split each roll in half. Spread bottom half with about 2 tbsp. Avocado Puree. Place 2 fried avocado slices on top of puree; top with a bacon slice cut in half crosswise.
- Layer cheese, Chipotle Sauce, a few papalo or cilantro leaves and an onion slice on top. Spread top of bun with 1 tbsp. mayonnaise and place on top of sandwich.
2 California avocados, peeled and pitted
2 tbsp. fresh lime juice
2 tsp. salt
Blend all ingredients in food processor or with mortar and pestle. (Yield: 1 1/2 cups)
1 can (7 oz.) chipotle peppers in adobo sauce
3 oz. olive oil
Puree chipotles with their puree and olive oil in blender. (Yield: 1 cup)