Labor Day is a wonderful holiday. It’s a great holiday because you get to take a day off from work or school and you can eat as much food as you want. Does that only apply to Jason and me, or is it a general rule?

These sliders are sure to change your mind if you don’t want to eat as much this weekend. This is not your ordinary slider. The meat patty has been stuffed with homemade green chili con cheese, and when it’s time to eat, you will serve them with even more cheese.

Take the ground beef and form 12 1/4-inch thick patties. (I’m OCD, so I weighed every ball of meat. You can judge me. Top 6 of the patties, each with one teaspoon of Monterey Jack cheese and queso, before adding another meat patty.

Be sure to salt and pepper both sides before putting these in the pan. For medium-rare, we’ll cook each side for about 3-4 mins. It’s important only to flip them once.

Startes & Snacks

  • The Girl in the Little Red Kitchen Lobster Salad With Avocado, Corn And Tomatoes
  • Grilled Vegetables Spread by Magnolia Days
  • Toast Topper #8 – Tomato Confit by YummySmells
  • Honey BBQ Wings with Cool Ranch by Big Bears’ wife
  • Noshing with Nolands Finger Lickin’ Drumettes of Chicken by

Main Dishes

  • Caprese of Shrimps and Pasta by Ma’s Blissful Bite
  • Korean chili by Burnt Ends & Crispy Bits
  • Newfangled Cowtown White Chicken Chili by Shockingly Delicious
  • Strawberry BBQ Pulled Pork sandwiches by The Weekend Gourmet
  • Kimchi Mom Spicy Soulful Pulled Pork Sandwiches
  • How to make smoked pork butt from Juanita’s Cocina
  • The Messy Baker blog Soy Glazed Chicken Thighs
  • Adana kebab Small Wallet Big Appetite
  • Portabello Paninis, The hand that rocks the ladle
  • Bloody Mary Skirt Steak: From fast food to fresh food
  • Tuna and Roasted Peppers Packets Cindy’s Recipes & Write-ups
  • Sustainable dad Mint marinated beef kabobs with garlic sauce
  • Bobbi’s Kozy Kitchen Creamy Latin Style Pasta
  • Daily Dish Recipes Spicy Portuguese Style Sliders
  • Enjoy Happy Baking Days with this Aromatic Glazed Salmon.
  • Pork sliders by Basic’ N Delicious
  • The Kitchen with Audrey: Foil Packet Chicken

Salads & Sides

  • Webicurean Mom’s Savory Pork’n’Beans
  • Ranch Potato Salad by My Catholic Kitchen
  • For #SundaySupper, the Cooking underwriter prepared a gluten-free hot salad of penne pasta with fresh mozzarella, basil, cherry tomatoes, and chicken.
  • Southern Surprise Potato Salad by Granny’s Home Southern Cooking
  • #SundaySupper Ginger chicken & spinach salad by Kwistin’s Favorites
  • Roasted Potato and corn Salad w/ Bacon by GirliChef
  • Vegan Caprese Salad from Galactosemia PDX
  • Salad for Picnics by Mommy Mom
  • Sue’s Nutritious Buzz Smokin Hot Caribbean Spiced Corn on the Cob
  • Tora’s Real Food Potato salad with Stilton, bacon and
  • Tomato Feta Orzo Salad Family Foodie


  • Sangria Frozen by Dinner for a Steal
  • Sekanjabeen (Persian Mint & Cucumber Cooler) by Family Spice


  • Lightened Lemon Pound Cake by The Meltaways
  • Root Beer Float Cupcakes By Chocolate Moosey
  • Strawberry Cream Squares by Dinners and Desserts
  • Fresh Mango Pie by La Cocina De Leslie
  • Brown Butter M&M Cookie by That Skinny Chick Can Bake
  • No one likes crumbly cookies.
  • Blueberry Lemon Cream Cheese Coffee Cake by Baker Street
  • Strawberry Pie + White Sangria Vintage kitchen notes
  • Grilled Banana Splits from Diabetic Foodie
  • Frozen Chocolate bananas by Home cooking Memories
  • Ice Cream Sandwich Cake by Comfortable Cuisine
  • Blueberry Lemon Whoopie pies for a Holiday Cookout by In The Kitchen with KP


  • Ground sirloin – 1 pound
  • Monterrey Jack cheese, six tablespoons
  • To taste, add Kosher Salt and freshly ground Black Pepper
  • Olive oil
  • Toasted six split slider buns for serving
  • Avocado slices for serving

Green Chili Con Queso

  • Olive oil
  • One onion, diced
  • One clove of garlic, minced
  • 1 (4-ounce) can diced green chilis
  • 1/4 cup milk
  • 8 ounces of white American cheese, shredded
  • Monterrey Jack cheese 2 ounces, shredded
  • To taste, add Kosher Salt and freshly ground Black Pepper


Over medium heat, heat olive oil in a large pot. Add the garlic and onion, and cook for 3-4 minutes until the onions start to soften. Stir in the milk and chilies until heated, approximately 1 minute. Add the cheeses and stir until smooth. This should take about 1-2 mins. Season with salt and pepper to taste. If the mixture becomes too thick, you can add more milk.

Divide the beef into 12 equal-sized balls. Press each ball lightly to make patties of 1/4 inch thickness. Add one tablespoon Monterey Jack, one tablespoon Queso, and another cake to 6 of the cakes. Season with salt and pepper.

Over medium heat, heat olive oil in a large pan. Add the patties into the skillet, and cook for 3-4 minutes on each side until they are browned, cooked through, and medium rare.

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