Smoky Roasted Chicken Tacos with Spicy Goat Cheese Queso.
This weekend I decided three things.
First, that five minutes is not enough time to determine if you like perfume. I’m usually really good about things like that and test a perfume three or four times before purchasing, but on a whim (and with an Ulta rewards/free perfume coupon that I felt forced to use) I picked up a Taylor Swift perfume (am I even telling you this?) after a few spritzes and the aforementioned time limit. I figured this may be a good way to limit my gateway drug scent and be a surefire win to make that pricey bottle last, but when I sprayed the TS stuff on me yesterday, within 15 minutes I thought I was going to die.
I had to shower twice.
Second, I sort of want to get botox. Kinda. Maybe. Okay, not really. Mind you, I could never possibly do this since I can’t even give blood or set my eyes on a sewing kit without having an extreme anxiety attack and hyperventilating, but I’m thick in the midst of a 30-year old life crisis. Really, you may ask yourself? I would have never thought that when you purchased a Taylor Swift perfume.
And third, that it’s really been a long time since I had tacos. When I say long time, I mean a few weeks. Maybe three? Because for awhile there I was eating them weekly. Or twice weekly.
As one should.
I just need to tell you that I am absolutely enthralled with this chicken. I’ve already made it twice since last week and the flavor? Boom. It’s so there. I used boneless, skinless thighs (because seriously, they are the best) and a combination of smoked paprika and cumin and limes and salt and all sorts of delicious things. I roasted the heck out of them and then shredded the things and ugh… fabulous.
You don’t even need to make it for tacos! You can make it for… other stuff.
I could continue to go on and on but obviously I need to tell you about this goat cheese too. It’s really just a little sauce made with jalapeños sautéed in a bit of butter and if possible, I would probably bathe in that. I know. I tend to find that expression utterly disgusting when it comes to food… but yeah. I can think of no other dramatic way to share my infatuation with you.
I found those two things – the chicken and cheese sauce – to be so flavorful that I kept the toppings pretty simple with some avocado, red onion, tomatoes and extra crumbled goat cheese. Because no matter what you tell me, there can never be enough cheese in the universe.
My cheese drawer could feed a small country and is sinfully stuffed to the brim. It’s horrific but wonderful at the same time because there is always ample ideas for cheese plates. Which I also consume… weekly.
Again, as one should.
Smokey Roasted Chicken Tacos with Spicy Goat Cheese Queso
- 2 pounds boneless, skinless chicken thighs
- 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!
You now know pretty much everything about me on this Monday.