Slow Cooker Spicy BBQ Chicken Quesadilla
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Marissa, creator of FirstandFull.com is an NFL wife, mother of 2, and family- taught home cook. She specializes in tailgating eats, meal prep, and easy family dinners. Marissa and her husband Jeff, often host the offensive line for family style dinners and she is always down for a good tailgate!
1 pound of ground beef
1/2 tsp salt
1/4 tsp pepper
1 tsp garlic powder
1 tsp onion powder
1 C + 1/4 C Head Country Bar-B-Q Sauce (your favorite flavor), divided
1 tbsp Worcestershire
1 yellow onion, sliced
1 tbsp olive oil
6 pieces of bacon, cooked and crumbled
1 bag of tortilla chips
3 scallions, the green part only, sliced thinly
1 jalapeno, sliced
1 C mild cheddar cheese, shredded*
1 C white cheddar, shredded*
*For maximum cheese flavor and the best melt, shred your own cheese!
Try it on some waffle fries!
Varies
20 - 25 mins
Preheat oven to broil.
Caramelize the onions: Saute onions on medium low in 1 Tbsp. of olive oil until they become soft and turn a caramel color, about 20-25 minutes. Stir occasionally.
Brown the ground beef. Season with salt, pepper, garlic powder, and onion powder. Drain excess fat. Stir in 1 C. of Head Country Bar-B-Q Sauce and 1 Tbsp. of worcestershire.
Nacho Assembly: Spread a layer of chips in a sheet pan. Top with 1/2 the BBQ ground beef. Layer with 1/2 of the caramelized onions over the top, followed by 1/2 of the crumbled bacon. Sprinkle with 1/2 C. mild cheddar cheese and 1/2 C. white cheddar cheese. Continue to create layers of chips and toppings.
Place nachos under the broiler for 4 minutes. Set a timer and stay close by—you don’t want to burn the nachos.
Drizzle nachos with the remaining 1/4 C. of Head Country Bar-B-Q sauce. Serve with scallions and jalapenos. Enjoy!
PRO TIP: Try these toppings layered with waffle fries in place of tortilla chips.
