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1
Heat an oiled grill to 400 degrees F or heat an oiled grill pan.
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2
For the salsa:
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3
Slice the red onion into thick slices, about 1/2-inch thick.
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4
Cut avocado in half and remove the pits.
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5
Grill the onion and avocado halves on an oiled grill until slightly charred.
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6
Remove the onion to a cutting board and dice.
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7
Scoop avocado flesh into a bowl and add 1/2 cup of diced grilled red onion.
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8
Stir in the diced cactus, cilantro, cumin and chipotle pepper sauce.
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9
Mash the mixture and mix well.
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10
Add the garlic, tomato and lime juice and combine well.
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11
Season with kosher salt and pepper, to taste.
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12
Press plastic wrap onto the surface of the salsa and cover and refrigerate until ready to use.
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13
For the sliders:
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14
In a large bowl, combine the beef, chorizo, tortilla chips, 2 teaspoons salt and 3/4 teaspoon pepper and mix gently.
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15
Form into 18 golf ball-size rounds, then flatten and shape into a size to fit the buns.
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16
Oil the grill and put the burgers on the grill.
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17
Tent the burgers with foil or a hotel pan and squirt with water to create steam.
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18
Grill the burgers until desired doneness, about 3 minutes per side for medium.
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19
After turning, divide the slices of Monterey jack among the burgers.
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20
Put the rolls on the grill and close the lid until the cheese is melted and the rolls are toasted.
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21
For the crema:
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22
In a small bowl, whisk together the crema and chipotle hot sauce, to taste.
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23
Put the burgers on the roll bottoms and top with salsa and crema.
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24
Cover with the roll tops.
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25
Stuff the prickly pears with tortilla strips and serve alongside the sliders.
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26
Note: Prickly pear cactus is available in jars in the Mexican food section of the supermarket.
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27
A viewer, who may not be a professional cook, provided this recipe.
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28
The Food Network Kitchens chefs cannot make representation as to the results.
