Mexican Roulette Sliders
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes
Cooking time: 10 minutes
Serves: 12 mini sliders
- 200g/7ozs or half a tin of refried beans
- 1 tablespoon taco seasoning mix
- 2 teaspoons tomato paste
- 1/2 teaspoon ground cumin
- 12 mini brioche buns
- 40g/1.4ozs butter, melted
- 1 cup grated tasty cheese or 6 slices cut into quarters
- 60g/2ozs packet corn chips
- 100g/3.5ozs sour cream
- 1 small red chilli
- Black pitted olives and green stuffed olives to decorate
Step 1 - Place the refried beans into a small saucepan and add the taco seasoning mix, tomato paste and cumin. Stir and heat through.
Step 2 - Take a baking dish that fits all 12 buns in snugly. Slice each bun in half and brush the butter on the cut side. Spread with the refried bean mixture. Add some cheese (I cut each slice of cheese in quarters and place two quarters on the bun). Place lid on and place in the baking dish and repeat adding the small red chilli in one of them (keep note of where it is). Brush the tops of the buns with remaining butter and add black sesame seeds if desired. Cover with foil and bake for 10 minutes until cheese is melted.
Step 3 - While it is baking cut up olives for spiders. Cut each pitted olive in half and then cut out eight legs. Slice stuffed green olives into "eyes". When the sliders are warmed up, lift off the top and pipe the sour cream into each one and add a couple of corn chips. Add spiders and eyes and serve. Watch out if there are any kids or chilli phobes so that they don't get the chilli when serving.