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1
For the sliders: Heat the olive oil in a Dutch oven (or whatever large saucepan you have with a lid) over medium heat.
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2
When hot, add the minced onions and garlic and saute for 3-4 minutes until the onions become translucent.
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3
Add the chipotles, ketchup, lime juice, honey and beer.
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4
Bring the mixture to a boil and then add the chicken breasts.
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5
Lower the heat to a simmer, cover and cook for 20 minutes.
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6
Then remove the chicken breasts from the cooking liquid, place them on a cutting board and allow them to cool slightly.
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7
When cool enough to handle, shred the chicken using two forks (or your hands, whatever).
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8
Bring the cooking liquid to a boil and cook until it has reduced by about half and thickened slightly.
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9
This should take about 15 minutes.
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10
While your sauce is reducing, make your guacamole.
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11
For the Bacon-Queso Guacamole: Slice your avocados in half and remove the pits.
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12
Score the flesh of each avocado half with a knife and spoon the flesh out of its skin into a mixing bowl.
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13
Squeeze lime juice over the avocado and mash it with a fork.
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14
Mix in the minced garlic, red onion, crumbled bacon, queso fresco and cilantro.
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15
Boom.
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16
Cover tightly with plastic wrap until ready to use.
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17
If you leave your guac hanging around uncovered, it will oxidize and turn brown.
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18
Party foul.
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19
When your sauce has reduced, mix in the shredded chicken and cook for 3-5 minutes until heated through.
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20
Remove from heat.
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21
Spoon your spicy pulled chicken onto slider rolls and top with bacon-queso guacamole and serve immediately.
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22
Game day just got a whole lot fancier, people.
