Tuesday, July 2, 2013

Smokey Chicken Tacos w/ Goat Cheese Queso

I was a little unsure about goat cheese on tacos, but decided to try these out and was so pleasantly surprised.  Its the perfect combo with the smokey chicken.  These are a great mix up to normal taco night.

Smokey Chicken Tacos w/ Goat Cheese Queso
2 pounds boneless, skinless chicken thighs (or chicken of choice)
1 sweet onion, sliced
1 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
2 tablespoons olive oil
2 limes, sliced into wedges
corn or flour tortillas for serving
chopped tomatoes
sliced avocado
sliced red onion
extra goat cheese for topping
lime wedges
spicy goat cheese queso
1 tablespoon unsalted butter
1/2 jalapeño pepper, diced
1 garlic clove, minced
1 tablespoon flour
1/2 cup milk
6 ounces goat cheese, crumbled
Preheat oven to 425 degrees F. Spray a baking dish with nonstick spray. In a small bowl, combine salt, pepper, paprika, chili powder, cumin and garlic powder, mixing to combine.

Pat chicken thighs dry with a paper towel, then cover in the spice rub. Place the sliced onion all over the bottom of the baking dish and set the chicken over top. Place lime wedges in between the chicken. Cover with foil and bake for 45-60 minutes. Remove chicken and let cool slightly, then shred.

A few minutes before the chicken is shredded, make the goat cheese queso below. To assemble tacos, warm the tortillas then cover in chicken, queso, tomatoes, onions, avocado and extra crumbled goat cheese

spicy goat cheese queso
Heat a small saucepan over medium heat and add butter, jalapeño and garlic. Let cook for 1-2 minutes, until sizzling, then whisk in flour to create a roux. Cook for another 1-2 minutes until golden and bubbly. Pour in milk, whisking well and reduce heat to low. Once slightly thickened, add in the goat cheese and stir well until it totally melts. Taste and season with salt and pepper if desired. Serve immediately over tacos!

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