Step‑by‑Step Instructions

• Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Season 1 pound of chicken strips with 1 teaspoon each of salt, pepper, chili powder, and cumin. Add the chicken to the skillet and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through. Once done, remove the chicken from the skillet and set it aside on a plate.
• In the same skillet, add 1 cup of sliced onions and 1 cup of sliced bell peppers. Sauté these over medium heat for about 4-5 minutes, stirring frequently, until they start to soften and develop a slight caramelization. Add 2 cloves of minced garlic and cook for an additional minute, just until fragrant.
• Lower the heat to a gentle simmer and pour in 1 cup of heavy cream, stirring to combine all the flavors. Let the cream warm through for about 2 minutes, then fold in 1 cup of shredded cheddar cheese. Continue stirring until the cheese melts completely and the sauce becomes smooth.
• Return the cooked chicken strips to the skillet, mixing them well with the creamy sauce and sautéed vegetables. Allow this mix to cook together for an additional 2-3 minutes until heated through.
• Take 12 slider buns and place a spoonful of the chicken mixture on the bottom half of each bun. Top with the other half of the bun.
• Garnish the sliders with freshly chopped cilantro and serve warm.