I received an email from Blackboard Eats with some creative ideas for feeding on game day. The recipes came from Chef Viet Pham and this one sounds delish!
"Pulled BBQ Cornish Hen Chilaquiles, which sounds crazy impressive but are really pretty easy to pull off, you can even use leftover chicken in a pinch"!

Here ya go:
Brick-Cornish Hens Cooked over the Fire with a Chimichuri Sauce

Serves 4

3 tablespoons olive oil, plus 4 more tablespoons reserved

4 cloves garlic, finely minced

1 tablespoon coarse ground black pepper

1 tablespoon whole grain mustard

2 Cornish hens split down the middle (ask your butcher if needed)

1 cup flat leafparsley leaves, chopped

4 bricks wrapped entirely with heavy duty foil

½ a lemon

Sea salt, to taste

Pre-heat a charcoal grill or heavy bottomed grill plate to medium-high heat. Separately, combine 3 tablespoons of olive oil, 2 cloves of garlic, 1 tablespoon black pepper, and 1 tablespoon of whole grain mustard in a bowl and mix. Take the 4 halves of the Cornish hens and season generously with sea salt and the spice rub mixture, making sure the hens are entirely coated. Place hens on a plate and cover with plastic wrap, bring to room temperature.

Once the Cornish hens have come to room temperature, lower the grill to the lowest heat setting and place the Cornish hens skin-side down. Put a brick directly on top of each Cornish hen, weighing it down. Cook for 10 minutes, making sure that there are no flare-ups. Flip the hens over and put a brick on top of each hen to cook the other side for 10 minutes. Check for doneness. Once the hens are fully cooked, remove from BBQ and place on platter.

Take parsley and 2 remaining garlic cloves, mix together, and combine with remaining 4 tablespoons of olive oil. Season with salt, add lemon juice, and mix. Pour mixture over the Cornish hens, and serve.

Pulled BBQ Cornish Hen Chilaquiles

Serves 4

4 large tomatoes

3 chiles de arbol, dried and left whole

1 large white onion, finely chopped

1 clove garlic

½ cup water

Salt to taste

5 tablespoons canola oil

12 tortillas, dry and hard (or store-bought tortilla chips)

4 eggs

1 ½ cups leftover pulled Cornish hen meat (from Brick-Cornish Hens Recipe)

1 cup Oaxaca cheese, grated

Place water, tomatoes, onions, garlic, and chiles in a pot and simmer until soft. Once chiles are soft, put contents in a blender and blend into a fine sauce. Pour the sauce into a pan with 1 tablespoon of oil and let simmer. Season with salt to taste.

Cut up the tortillas into wedges and fry in a heavy bottomed pot or saucepan with remaining oil until crisp, and place on paper towels to drain. Season with salt to taste.

Fry 4 eggs individually sunny side up and set aside.

Pre-heat the oven to 200F. Take a casserole dish and place the tortilla chips in one even layer. Evenly spread the meat on top of the tortillas. Pour the warm tomato and chile sauce to evenly coat the hens and tortillas. Place sunny side up eggs evenly over the sauce, being carful not to break the yolks. Finally, sprinkle Oaxaca cheese over the entire dish. Place in the oven for about 5 minutes to melt the cheese. Let cool slightly and serve.