Spicy Pulled Chicken Sliders with Bacon Queso Guacamole

Prep Time: 20

Cook Time: 40

Yields: -10 servings

1 medium yellow onion minced
2 cloves garlic minced
2 tablespoons olive oil
2 chipotle peppers canned in adobo finely chopped (If you’re not into spicy, only use 1 pepper)
½ cup ketchup
1 lime juiced
2 tablespoons honey
18 ounces beer I like to use good old-fashioned Coors Light, but feel free to use whatever kind you like except for IPAs, which can be very bitter when reduced.
For the Bacon-Queso Guacamole:
3 avocados
1½ limes juiced
1 clove garlic minced
¼ cup red onion minced
4 slices cooked thick-cut bacon crumbled
½ cup crumbled queso fresco
3 tablespoons freshly chopped cilantro
4 boneless skinless chicken breasts
36 slider buns I love Martin’s Party Potato Rolls

-Heat two tablespoons olive oil in a dutch oven (or whatever large saucepan you have with a lid, okay?) over medium heat. When hot, add the minced onions and garlic and sauté for 3-4 minutes until the onions become translucent. Add the chipotles, ketchup, lime juice, honey and beer. Bring the mixture to a boil and then add the chicken breasts. Lower the heat to a simmer, cover and cook for 20 minutes.
Remove the chicken breasts from the cooking liquid and allow them to cool slightly. When cool enough to handle, shred the chicken using two forks (or your hands, whatever).
Bring the cooking liquid to a boil and cook until it has reduced by about half and thickened slighty. This should take about 15 minutes.
While your sauce is reducing, prepare your Bacon-Queso Guacamole. Slice your avocados in half and remove the pits. Score each avocado half with a knife and spoon the avocado out of its skin into a mixing bowl. Squeeze lime juice over the avocado and mash it with a fork. Mix in the minced garlic, red onion, bacon, queso fresco and cilantro. Boom. Cover tightly with plastic wrap until ready to use. (If you leave your guacamole hanging around uncovered, it will oxidize and turn brown. Party foul.)
When your sauce has reduced, mix in the shredded chicken and cook for 3-5 minutes until heated through. Spoon your spicy pulled chicken onto slider rolls and top with bacon-queso guacamole and serve immediately.