Baked Mexican Corn & Queso Pav Sliders
Baked Mexican Corn & Queso Pav Sliders
Ingredients
For the Smoky Corn–Bean Filling
- 1 1/2 cups sweet corn
- 1 cup black beans, 25% mashed
- 1/2 cup onion, chopped
- 1 tablespoon jalapeño, chopped
- 2 teaspoons garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 1/2 tablespoons oil
- 3/4 teaspoon salt
- 1 tablespoon lime juice
For the Jalapeño Queso
- 1 tablespoon butter
- 1 pinch turmeric
- 1/2 cup milk
- 1/2 teaspoon paprika
- 1 pinch salt
- 5 cheese slices, or 6
- 2 tablespoons pickled jalapeños
- 1 teaspoon jalapeño brine, or 2 teaspoons
For the Fajita Veg
- 2 cups red bell pepper, sliced
- 2 cups green bell pepper, sliced
- 1 1/2 cups onion, sliced
- 1 tablespoon oil
- 3/4 teaspoon smoked paprika
- 3/4 teaspoon cumin
- 3/4 teaspoon salt
- 2 teaspoons lime juice
For the Roasted Salsa
- 3 tomatoes
- 1/2 red bell pepper
- 3 garlic cloves, or 4
- 1 green chili
- 1 tablespoon oil, as needed, for roasting
- 2 tablespoons fresh cilantro, or 3 tablespoons
- 1 tablespoon lemon juice
- 1/4 teaspoon salt, to taste
- 1/8 teaspoon black pepper, to taste
For the Spiced Butter
- 4 tablespoons butter, softened
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon oregano
- 1 pinch salt
For Assembly
- 1 block pav buns, or slider buns
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for the roasted salsa ingredients.
⏱️ 10 min•🌡️ 400
- 2
Prepare the Roasted Salsa: Place the 3 tomatoes, 1/2 red bell pepper, 3 or 4 garlic cloves, and 1 green chili on the prepared baking sheet. Drizzle with 1 tablespoon of oil. Roast in the preheated oven for 15-20 minutes, or until the vegetables are lightly charred and softened. Remove from oven and let cool slightly.
⏱️ 20 min•🌡️ 400
- 3
Transfer the roasted vegetables to a blender. Add 2 or 3 tablespoons of fresh cilantro, 1 tablespoon of lemon juice, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Blend until a coarse salsa consistency is achieved (chunky, not completely smooth). Set aside.
⏱️ 5 min
- 4
Prepare the Smoky Corn–Bean Filling: Heat 1 1/2 tablespoons of oil in a large skillet over medium heat. Add 1/2 cup of chopped onion, 1 tablespoon of chopped jalapeño, and 2 teaspoons of minced garlic. Sauté for 3-5 minutes, or until the onions are translucent.
⏱️ 5 min
- 5
Stir in 2 tablespoons of tomato paste, 1 teaspoon of smoked paprika, and 1 teaspoon of cumin. Cook for approximately 1 minute, stirring constantly, until fragrant.
⏱️ 1 min
- 6
Add 1 1/2 cups of sweet corn and 1 cup of 25% mashed black beans to the skillet. Mix well to combine all ingredients. Season with 3/4 teaspoon of salt and 1 tablespoon of lime juice. Stir and cook briefly for 2-3 minutes, until heated through. Remove from heat and set aside.
⏱️ 3 min
- 7
Prepare the Fajita Veg: Heat 1 tablespoon of oil in a separate large skillet or cast-iron pan over medium-high heat. Add 2 cups of sliced red and green bell peppers and 1 1/2 cups of sliced onion. Sauté for 7-10 minutes, stirring occasionally, until the vegetables are tender-crisp and lightly charred to your liking.
⏱️ 10 min - 8
Add 3/4 teaspoon of smoked paprika, 3/4 teaspoon of cumin, 3/4 teaspoon of salt, and 2 teaspoons of lime juice to the fajita vegetables. Mix thoroughly to coat. Remove from heat and set aside.
⏱️ 2 min
- 9
Prepare the Jalapeño Queso: In a small saucepan, melt 1 tablespoon of butter over low heat. Add a pinch of turmeric, 1/2 teaspoon of paprika, and a pinch of salt. Stir to combine.
⏱️ 2 min
- 10
Pour in 1/2 cup of milk and add 5 or 6 cheese slices. Stir continuously with a whisk or spatula until the cheese melts completely and the mixture is smooth and creamy. Stir in 2 tablespoons of pickled jalapeños and 1 or 2 teaspoons of jalapeño brine. Keep warm over very low heat or remove from heat and stir occasionally to prevent skin from forming.
⏱️ 5 min
- 11
Prepare the Spiced Butter: In a small bowl, combine 4 tablespoons of softened butter with 1/2 teaspoon of garlic powder, 1/4 teaspoon of smoked paprika, 1/4 teaspoon of oregano, and a pinch of salt. Mix until well combined and smooth.
⏱️ 3 min
- 12
Assemble the Pav Sliders: Take a block of pav buns (or slider buns) and slice them horizontally through the middle, ensuring they remain connected at one side (like pull-apart bread).
⏱️ 2 min
- 13
Brush the inside (top and bottom halves) of the sliced pav buns generously with the spiced butter.
⏱️ 2 min
- 14
Layer the bottom half of the buns evenly with the Smoky Corn–Bean Filling. Spread it edge to edge.
⏱️ 2 min
- 15
Add a layer of the prepared Fajita Veg over the corn-bean filling, distributing it evenly.
⏱️ 2 min
- 16
Generously drizzle the Jalapeño Queso over the fajita vegetables. Ensure good coverage.
⏱️ 1 min
- 17
Spread a layer of the Roasted Salsa on the inside of the top half of the pav buns.
⏱️ 1 min
- 18
Gently place the top half of the buns back onto the bottom half, closing the sliders. Brush the top of the assembled sliders with any remaining spiced butter.
⏱️ 1 min
- 19
Bake the Sliders: Place the assembled sliders on a baking sheet. Bake in the preheated 400°F (200°C) oven for 10-15 minutes, or until the tops are golden brown, the cheese is bubbly and melted, and the buns are toasted. Serve hot and enjoy!
⏱️ 15 min•🌡️ 400
Kitchen Tools
Baked Mexican Corn & Queso Pav Sliders
For the Smoky Corn–Bean Filling
- 1 1/2 cups sweet corn
- 1 cup black beans, 25% mashed
- 1/2 cup onion, chopped
- 1 tablespoon jalapeño, chopped
- 2 teaspoons garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 1/2 tablespoons oil
- 3/4 teaspoon salt
- 1 tablespoon lime juice
For the Jalapeño Queso
- 1 tablespoon butter
- 1 pinch turmeric
- 1/2 cup milk
- 1/2 teaspoon paprika
- 1 pinch salt
- 5 cheese slices, or 6
- 2 tablespoons pickled jalapeños
- 1 teaspoon jalapeño brine, or 2 teaspoons
For the Fajita Veg
- 2 cups red bell pepper, sliced
- 2 cups green bell pepper, sliced
- 1 1/2 cups onion, sliced
- 1 tablespoon oil
- 3/4 teaspoon smoked paprika
- 3/4 teaspoon cumin
- 3/4 teaspoon salt
- 2 teaspoons lime juice
For the Roasted Salsa
- 3 tomatoes
- 1/2 red bell pepper
- 3 garlic cloves, or 4
- 1 green chili
- 1 tablespoon oil, as needed, for roasting
- 2 tablespoons fresh cilantro, or 3 tablespoons
- 1 tablespoon lemon juice
- 1/4 teaspoon salt, to taste
- 1/8 teaspoon black pepper, to taste
For the Spiced Butter
- 4 tablespoons butter, softened
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon oregano
- 1 pinch salt
For Assembly
- 1 block pav buns, or slider buns
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for the roasted salsa ingredients.
⏱️ 10 min•🌡️ 400 - 2
Prepare the Roasted Salsa: Place the 3 tomatoes, 1/2 red bell pepper, 3 or 4 garlic cloves, and 1 green chili on the prepared baking sheet. Drizzle with 1 tablespoon of oil. Roast in the preheated oven for 15-20 minutes, or until the vegetables are lightly charred and softened. Remove from oven and let cool slightly.
⏱️ 20 min•🌡️ 400 - 3
Transfer the roasted vegetables to a blender. Add 2 or 3 tablespoons of fresh cilantro, 1 tablespoon of lemon juice, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Blend until a coarse salsa consistency is achieved (chunky, not completely smooth). Set aside.
⏱️ 5 min - 4
Prepare the Smoky Corn–Bean Filling: Heat 1 1/2 tablespoons of oil in a large skillet over medium heat. Add 1/2 cup of chopped onion, 1 tablespoon of chopped jalapeño, and 2 teaspoons of minced garlic. Sauté for 3-5 minutes, or until the onions are translucent.
⏱️ 5 min - 5
Stir in 2 tablespoons of tomato paste, 1 teaspoon of smoked paprika, and 1 teaspoon of cumin. Cook for approximately 1 minute, stirring constantly, until fragrant.
⏱️ 1 min - 6
Add 1 1/2 cups of sweet corn and 1 cup of 25% mashed black beans to the skillet. Mix well to combine all ingredients. Season with 3/4 teaspoon of salt and 1 tablespoon of lime juice. Stir and cook briefly for 2-3 minutes, until heated through. Remove from heat and set aside.
⏱️ 3 min - 7
Prepare the Fajita Veg: Heat 1 tablespoon of oil in a separate large skillet or cast-iron pan over medium-high heat. Add 2 cups of sliced red and green bell peppers and 1 1/2 cups of sliced onion. Sauté for 7-10 minutes, stirring occasionally, until the vegetables are tender-crisp and lightly charred to your liking.
⏱️ 10 min - 8
Add 3/4 teaspoon of smoked paprika, 3/4 teaspoon of cumin, 3/4 teaspoon of salt, and 2 teaspoons of lime juice to the fajita vegetables. Mix thoroughly to coat. Remove from heat and set aside.
⏱️ 2 min - 9
Prepare the Jalapeño Queso: In a small saucepan, melt 1 tablespoon of butter over low heat. Add a pinch of turmeric, 1/2 teaspoon of paprika, and a pinch of salt. Stir to combine.
⏱️ 2 min - 10
Pour in 1/2 cup of milk and add 5 or 6 cheese slices. Stir continuously with a whisk or spatula until the cheese melts completely and the mixture is smooth and creamy. Stir in 2 tablespoons of pickled jalapeños and 1 or 2 teaspoons of jalapeño brine. Keep warm over very low heat or remove from heat and stir occasionally to prevent skin from forming.
⏱️ 5 min - 11
Prepare the Spiced Butter: In a small bowl, combine 4 tablespoons of softened butter with 1/2 teaspoon of garlic powder, 1/4 teaspoon of smoked paprika, 1/4 teaspoon of oregano, and a pinch of salt. Mix until well combined and smooth.
⏱️ 3 min - 12
Assemble the Pav Sliders: Take a block of pav buns (or slider buns) and slice them horizontally through the middle, ensuring they remain connected at one side (like pull-apart bread).
⏱️ 2 min - 13
Brush the inside (top and bottom halves) of the sliced pav buns generously with the spiced butter.
⏱️ 2 min - 14
Layer the bottom half of the buns evenly with the Smoky Corn–Bean Filling. Spread it edge to edge.
⏱️ 2 min - 15
Add a layer of the prepared Fajita Veg over the corn-bean filling, distributing it evenly.
⏱️ 2 min - 16
Generously drizzle the Jalapeño Queso over the fajita vegetables. Ensure good coverage.
⏱️ 1 min - 17
Spread a layer of the Roasted Salsa on the inside of the top half of the pav buns.
⏱️ 1 min - 18
Gently place the top half of the buns back onto the bottom half, closing the sliders. Brush the top of the assembled sliders with any remaining spiced butter.
⏱️ 1 min - 19
Bake the Sliders: Place the assembled sliders on a baking sheet. Bake in the preheated 400°F (200°C) oven for 10-15 minutes, or until the tops are golden brown, the cheese is bubbly and melted, and the buns are toasted. Serve hot and enjoy!
⏱️ 15 min•🌡️ 400