BBQ Pulled Pork Corn Dogs
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Meghan, a long-time Head Country fan and ambassador, is a self-confessed food addict. Meghan writes “Cake -n- Knife,” a food blog where the recipes are real, down-to-earth, and easily recreated at home. “In my kitchen, cooking jaw-dropping food isn’t about making it complicated,” Meghan says. She aims to help her readers discover new flavors and techniques—”but most importantly, you will create great food to share with your loved ones, just like I do with mine.”
1 large French bread loaf, cut in half lengthwise
1/4 C. unsalted butter, softened
2-1/2 C. shredded, cooked chicken (about 1-1/2 to 2 chicken breasts)
1 C. Head Country Bar-B-Q Sauce, Original, plus more for serving
3 cloves garlic, minced
1/2 red onion, thinly sliced
1 C. shredded monterrey jack cheese
1 C. shredded colby jack cheese
400 degrees F
20 mins
“This is the kind of recipe I keep in my back pocket. It’s the recipe you can easily feed a crowd with, without having to spend a ton of time pulling it together. The biggest flavor bomb in this recipe—you know, the thing that ties it all together?—is the Head Country Bar-B-Q Sauce in Original. All you need are some simple ingredients and in 20 minutes, you’ll be pulling apart the gooey pieces with all your friends gathered round the table!” —Meghan
Preheat the oven to 400 degrees F.
Spread softened butter on the French bread halves and place on a baking sheet. Bake for 5 minutes to toast.
While the bread is toasting, add chicken, Head Country Bar-B-Q Sauce in Original, garlic, and red onion to a large bowl. Stir together until everything is evenly coated.
Spread the chicken mixture on each half of the bread, dividing the mixture evenly between the two. Sprinkle both halves with both cheeses evenly.
Bake for 8-10 minutes, until warm and gooey. To get that browned top, stick it under the broiler set to High for 1 minute.
Drizzle with Bar-B-Q sauce and a sprinkle of parsley before serving. Enjoy!
