Directions

Seasoning Mix

1. In a small bowl, combine ground chipotle chili, smoked paprika, oregano, garlic powder, onion powder, cumin, cinnamon, ¾ teaspoon salt and ¾ teaspoon pepper.

Chipotle Chicken

1. In a large bowl, toss the seasoning mix with the chicken thighs.
2. Heat Bella Sun Luci Extra Virgin Olive Oil in a large saucepan. On medium to high heat, sauté the chicken thighs about 5 minutes each side or until light brown. Reduce heat to medium and carefully pour the chicken broth over the chicken thighs. Cover and cook for 8-10 minutes on medium heat until the chicken is cooked through. Remove chicken from saucepan to a bowl. Shred the chicken with two forks or allow to cool enough to shred by hand.
3. Add Bella Sun Luci SunDried Tomato Chipotle Topper & Sauce to the saucepan. Bring to a boil. Continue cooking uncovered for 10 minutes or until slightly thickened. Return the shredded chicken to the saucepan. Use the remaining ¼ teaspoon salt and ¼ teaspoon pepper to adjust for seasoning. *Note: You may need more or less salt depending on how salty the broth you use. Adjust accordingly.

Elote

1. While the chicken is cooking, prepare the elote. In a medium size bowl combine corn, cotija cheese, mayonnaise, sour cream, onion, cilantro, lime juice, salt and pepper. Keep in refrigerator until ready to use.
2. Slider Buns
3. Preheat oven 375 degrees. Slice the slider buns in half. Pretreat a large baking sheet with cooking spray. Place slider buns on the baking sheet inside faced up. Spread 2 cups of shredded cheese on the top bun side. Bake slider buns for 10 minutes in a 375-degree oven until light golden brown.
4. Slider Assembly
5. Distribute the shredded chicken evenly on bottom buns. Next, spread elote evenly over the shredded chicken. Top with preferred amount of tortilla strips, and then top buns. Brush the butter over the tops of the buns. Sprinkle sliders with the cotija cheese and cilantro. Serve immediately.