Cooked

Make the filling: Heat your largest skillet or sauté pan over medium-high heat. Once hot, add oil, and once the oil is hot, add the onion, garlic, jalapeño, and bell pepper and cook until the the ingredients begin to soften, 3 to 4 minutes. Add the cumin, smaller amount of chili powder, and tomato paste, and cook for 1 minute. Add diced tomatoes and let simmer for 1 minute, then add the beans and simmer for 2 to 3 minutes. Taste the mixture and add salt; I find I need between 2 to 3 teaspoons kosher salt to get the level right but adjust it to your taste. Add last 1 teaspoon chili powder if needed for your desired heat level. Add the corn and spinach and stir until the spinach has wilted and everything is warm. Taste for seasoning again and adjust as needed.

Remove from heat and squeeze the juice of half the lime over the mixture, then the second half if you like more. Let cool slightly while you get ready to assemble your burritos.

Assemble your burritos: If your tortillas are unbendy from the package, you can warm them briefly in a dry skillet or for 15 seconds in the microwave to soften them. If they seem dry, I might spritz them lightly with water before warming.

Arrange first tortilla on counter and spoon about 3/4 cup of the filling in the lower third, closest to you. Sprinkle with 1/4 cup jack cheese and 2 tablespoons cotija. (If you like to make some burritos spicier than others, you can shake hot sauce on at this point.) Fold the bottom of the tortilla over the filling, fold in the sides, and roll it up, setting it to cool seam side-down. Repeat with remaining tortillas, filling, and cheese.

To eat right away: Go for it! but I love to brown it in a pan on both sides for some added texture and to ensure the cheese gets melty. Heat a skillet with a thin layer of oil over medium heat and add burritos you’re ready to eat. Cook until browned and crisp on both sides and dig in.

To freeze for later: Wrap burritos individually in foil (best for oven reheating) or plastic and pack in a freezer bag with all air pressed out. Burritos keep in the freezer a few months, or for as long as your freezer allows them to without imparting a “freezery” taste.

To reheat from frozen in an oven: Heat oven to 375°F. Heat foil-wrapped burrito for 40 to 50 minutes. To check for warmth, stick a toothpick or skewer into the center of a burrito and keep it there for 10 seconds. If the toothpick is warm when it’s remove, the burrito is too. If not, give it more time.

To reheat from frozen in a microwave: Unwrap burrito and microwave on a plate for 3 to 5 minutes, turning over once midway. To check for warmth, stick a toothpick or skewer into the center of a burrito and keep it there for 10 seconds. If the toothpick is warm when it’s remove, the burrito is too. If not, give it more time.

Both methods: For that extra crisp once warmed, follow the skillet instructions under “To eat right away” above.

Notes

• Chili powders tend to range a lot in heat level so give it a taste before you start to make sure you’re not surprised after adding the first 2 teaspoons.
• Depending on the size of my tortillas, I sometimes end up with 1 to 1.5 cups extra filling. You can use it to make more burritos or just heat it up with extra cheese and put an egg on top, and I did with delight last week.

Prepare the meatballs: Combine chicken, crumbs, milk, garlic, half the green onions, the paprika, salt, pepper, and egg in a large bowl with a fork, mixing until just combined. Transfer bowl to fridge while you prepare the slaw.

Make the slaw: Whisk buttermilk, mayo, cider vinegar, sugar, and remaining half of scallions from the meatballs in a large bowl and add cabbage, tossing to evenly coat it. Season to taste with salt and pepper.

[Here is where, if you’re unhinged enough to make your own barbecue sauce, you can do so using the quickie recipe at the end. But there is truly no need to do this to make a great meatball slider, promise.]

Toast your buns: In a large frying pan, the same one where you’ll cook your meatballs, melt a tablespoon of butter over medium heat. Place your buns, cut-side down, in the pan. Cook until cut sides are golden-brown, about 1 to 2 minutes. Transfer to plate or platter where you’ll assemble your sliders.

Cook the smashed meatballs: Remove chicken meatball mixture from fridge and, using wet hands for a smoother shape, roll into the size and number of meatballs you’ll want — this is determined by the size of your buns. Be sure to roll the meatballs smaller than the bun so that they will fill it out once smashed.

Heat your large frying pan over high heat for a minute, then coat with about 2 tablespoons oil. Place your first few meatballs in the pan and let them sear for 30 seconds to 1 minute before using a heavy spatula to flatten them until they’re about 1/2-inch-thick. Season meatballs with an extra dusting of salt and pepper. Cook until they’re crisp and deeply browned underneath, about 3 to 4 minutes — reduce the heat to medium-high if they’re cooking much faster — and flip each, cooking on the second side until it is also browned underneath, another 2 to 3 minutes. Transfer meatballs to prepared buns and repeat with remaining meat.

To finish: Spoon barbecue sauce onto each meatball, top with a few sliced of pickle, and a small heap of slaw, and eat right away.

Quickie Barbecue Sauce: Combine 1/3 cup ketchup, 3 tablespoons each molasses and apple cider vinegar, 1 tablespoon Worcestershire sauce, and 1 teaspoon chili powder or smoked paprika (or half of each) in a skillet and bring to a simmer, stirring, over medium-high heat. Reduce heat to medium and continue to cook, stirring, for 2 to 3 minutes. Season to taste with salt and freshly ground black pepper. Pour into a bowl for serving; wipe out pan and continue to use it to toast the buns and cook the meatballs.