I've been on a bit of a taco kick lately, and I have several ways I make tacos (in the crockpot, with shrimp), but this is my new favorite way.
Roasting the chicken with a bunch of spices gives it a great flavor, and the queso is just perfect. Is anyone shocked that we had a ton of goat cheese just laying around?
Here's what you need (from How Sweet Eats)...
2-3 lbs boneless skinless chicken thighs
1 yellow onion, sliced
2 limes, sliced into wedges
1 1/2 tsp of paprika
1 tsp garlic powder
1 tsp salt
1 tsp pepper
1 tsp chili powder
1 tsp cumin
Tortillas (I used corn - gluten free!)
Desired toppings (we just did red onion and lettuce)
For the queso:
1 tbsp butter
1 tbsp flour (I used gluten free)
1/2-1 jalapeño, diced
2-3 garlic cloves, diced
1/2 cup milk (I used 2 %)
6 oz. goat cheese
Here's what you do...
1. Preheat oven to 425.
2. Combine spices in a bowl. Grease a baking dish and layer onions on the bottom. Then, put chicken on top of the onions and sprinkle evenly with the spice mixture. Stick the lime slices in between the chicken.
3. Cover the baking dish, and bake for 60 minutes. Remove and let cool for a few minutes, then shred with a fork.
4. Meanwhile, in a small pot, melt butter. Add garlic and jalapeno and saute for 2-3 minutes or until soft and fragrant. Add flour and allow mixture to thicken (1 minute). Then, add milk. Allow the milk to get warm - it should bubble a little on the sides - then add goat cheese. Mix well until melted and smooth.
5. Add chicken to tortillas, top with queso and other desired toppings. Enjoy!!
This is a different take on tacos, and I loved it. The queso reheats really well, and you'll have plenty of leftover chicken as well.
AND...it can be gluten free. Lucky fiance.
Have a great week!
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