How to Make Perfect Smokey Mesquite BBQ Cheddar & Grilled Onion Sliders

Smokey Mesquite BBQ Cheddar & Grilled Onion Sliders. The Cheddar's Scratch Kitchen in Mesquite, Texas is all about good food, made well, for a good price. How do we pull that off? That's our secret ingredient, and it makes for great tasting food at an even better value.

This is the boar I got several weeks back after dark. I want "pulled pork" again but. I have already used the Chili Lime and Panko one and also the Cheddar Jack and Bacon and was very pleased with both. You can have Smokey Mesquite BBQ Cheddar & Grilled Onion Sliders using 8 ingredients and 9 steps. Here is how you cook it.

Ingredients of Smokey Mesquite BBQ Cheddar & Grilled Onion Sliders

1. You need 1 lb of ground beef.
2. It's 1 of Kraft Fresh take Smokey Mesquite BBQ (variety package).
3. It's 1 of egg.
4. It's 1/3 lb of Bacon (chopped).
5. Prepare 1 medium of onion, chopped.
6. It's 1/4 cup of Kraft Hickory BBQ sauce.
7. It's 3 slice of Kraft Big Slice cheddar cheese.
8. You need 12 of Hawaiian Rolls.

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Smokey Mesquite BBQ Cheddar & Grilled Onion Sliders instructions

1. Preheat oven to 375 and line a baking sheet with parchment paper and non-stick spray or a Sil pat baking mat..
2. In the Kraft Fresh Take Bag, use your hands to mix and combine the bag contents, ground beef and egg until evenly distributed..
3. Roll the mixture into 1 1/2nd 2 inch meatballs and space evenly on the baking sheet. Bake for 30 minutes..
4. While the meatballs are baking, fry the bacon until crispy over medium-high heat. Remove bacon from skillet, leaving the grease in the skillet..
5. Add the onions to the skillet and reduce heat to medium, stirring often until tender..
6. Cut rolls in half and add one meatball to the bottom portion of each roll. Brush the tops with BBC sauce..
7. On top of the meatballs add the cheese slices, bacon bits and grilled onions..
8. Place under the broiler next to the roll tops for 2-3 minutes until cheese is melted..
9. Top the meatballs withe rolls and serve..

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