Green Chile Sliders With Tomatillo Lime Sauce

From Rachael Ray Mag 11/08. Haven't made these yet, but can't wait to try them out at the weekend tailgate! I love smaller, bite size foods-especially at parties, potlucks & tailgates. Rachael suggests serving these with margaritas and tortilla chips-yumm.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 2  large poblano chiles
• 4  tomatillos, husks removed and coarsely chopped
• 1  jalapenos or 1  serrano chili, chopped
• 1⁄2  white onion, chopped
• 1⁄2 cup fresh cilantro
• 1  lime, juice and zest of, grated
• 2  tablespoons honey
•  salt
• 1 1⁄2 lbs  ground sirloin
• 1 1⁄2 teaspoons ground cumin
•  pepper
• 1  tablespoon  vegetable oil
• 1  cup sharp cheddar cheese, shredded
• 8  small  rolls, split

Directions

1. Preheat broiler. PLace the poblanos on a baking sheet and broil, turning once, until blackened. Transfer to a bowl & cover. Let stand until cool enough to handle. Peel off the skins & remove the seeds, discard. Chop into 1/2" pieces.
2. Using a food processor, mix the tomatillos, jalapeno, onion, cilantro, lime peel, lime juice and honey until smooth-season with sdalt.
3. In a large bowl, season the sirloin with the cumin, salt & pepper, combine. Mix in the poblanos. Halve the meat mixture & form into 3 inch patties.
4. In a cast iron skillet or grill pan, heat the oil over high heat. Cook the patties, turning nce, about 5 minute for med-rare. During the last minute of cooking top with cheese and tent with foil. Dot the roll tops with tomatillo sauce and assemble the sliders. Serve with the extra sauce.