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1
For the red chile paste: Place the Fresno chilies, garlic, red onion, bay leaves, and cilantro leaves into a food processor and process into a fine paste.
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2
Scrape into a mixing bowl and reserve.
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3
Return the food processor bowl to its base.
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4
Do not rinse.
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5
For the green chile sauce: Char and blacken the poblanos over the burner of gas stovetop or under the broiler with the oven door ajar to allow steam to escape.
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6
Place the peppers in a bowl to cool, covered with plastic wrap, then peel and seed.
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7
Meanwhile, in a saute pan over medium-high heat, add a good drizzle of vegetable oil.
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8
Cook the tomatillos, onion, and garlic until the onions are tender, about 8 to10 minutes.
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9
Place the onions and tomatillos in the food processor with the charred poblanos, cilantro, cumin, honey, lime juice, and salt.
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10
Puree sauce and adjust seasoning.
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11
Combine the ground beef and ground pork with the red chile paste and season with salt and pepper.
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12
Form 8 (3-inch) patties that are thinner at the center and thicker at the edges.
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13
Heat a griddle pan or large cast iron skillet to medium-high heat.
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14
Add a drizzle of vegetable oil to the pan and cook the burgers, about 3 minutes on each side.
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15
Leave in the skillet.
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16
In a small skillet over medium heat, reheat the spicy refried beans with a splash of water to thin them out a bit.
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17
Top the burgers with green chile sauce and a few chips.
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18
Top the chips with refried beans, shredded cheese, and pickled jalapenos.
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19
Tent the pan with foil to melt the cheese, 1 minute.
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20
Serve nacho sliders on slider or brioche rolls.
