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Spicy Blueberry Chipotle Beef Nachos
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Slow Cooker Spicy Blueberry Chipotle Beef Nachos

Prep Time 10 minutes
Cook Time 8 hours 10 minutes
Total Time 8 hours 20 minutes
Servings 8
Calories 951kcal
Author Jennifer Draper

Ingredients

For shredded beef:

  • 4 pounds boneless beef chuck roast
  • 1 tablespoon canola oil
  • 1 tablespoon BBQ seasoning blend
  • 1 tablespoon chili powder
  • 1 teaspoon chipotle chili powder (or also called ground chipotle peppers)
  • 1 teaspoon dried parsley
  • 1 teaspoon dried thyme
  • 1 cup BBQ sauce
  • 1/2 cup blueberry preserves
  • 1 teaspoon adobo sauce

For cole slaw:

  • 10 oz package shredded angel hair coleslaw
  • 3/4 cup mayo
  • 14 oz diced pineapple in 100% juice, drained and 2 tablespoons juice reserved (2 cans)
  • 2 tablespoons juice from above
  • 1 tablespoon Sriracha
  • 2 teaspoons apple cider vinegar

For avocado sour cream:

  • 8 oz sour cream
  • 1/2 avocado (more or less to taste)
  • 1 tablespoon lime juice
  • salt and pepper to taste, optional

Cheese sauce:

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1½ cups milk (I used whole)
  • 8 oz block monterey jack cheese shredded
  • salt to taste

Instructions

For shredded Beef:

  • Mix together BBQ seasoning, chili powders, parsley and thyme
  • Rub mixture all over outside of beef
  • Heat canola oil in skillet or multi-cooker over medium high heat
  • Sear beef for 3-5 minutes on each side until lightly browned
  • Move to (or switch to) slow cooker and cook on low for at least 8 hours until fall apart tender
  • Using two forks shred beef and remove any fatty pieces
  • Whisk together BBQ sauce, blueberry preserves and adobo sauce
  • Mix about half of this (or more as desired) with the shredded beef and serve remaining on the side

For slaw:

  • Toss all ingredients in bowl until well mixed
  • Refrigerate until ready to serve
  • Can be made up to 1 day in advance

For sour cream:

  • Add all ingredients to food processor or blender
  • Blend until smooth
  • Refrigerate until ready to serve

For cheese sauce:

  • Melt butter in saucepan over medium high heat
  • Sprinkle in flour and quickly whisk with butter for 1-2 minutes to cook out the flour taste but be careful not to burn
  • Slowly whisk in milk to create a smooth sauce
  • Let come to a low boil while whisking for 4-6 minutes or until it thickens
  • Remove from heat and stir in cheese until melted
  • Add a few pinches of salt if desired and serve immediately

Notes

I cooked the beef in my 4 quart mulitcooker on low for 8 hours
I made the cheese sauce a couple hours in advance and added about an extra 1/4 cup milk then kept warm in a 2 quart slow cooker until ready to serve

Nutrition

Calories: 951kcal | Carbohydrates: 41g | Protein: 54g | Fat: 64g | Saturated Fat: 25g | Cholesterol: 216mg | Sodium: 1088mg | Potassium: 1189mg | Fiber: 3g | Sugar: 29g | Vitamin A: 1150IU | Vitamin C: 42.1mg | Calcium: 397mg | Iron: 6.8mg