Wednesday, December 4, 2013

Roasted Chicken Tacos with Goat Cheese Queso

We recently had my old roommate and her fiancé over for dinner to catch up since we couldn't remember the last time we had all seen each other. Kris recently found out that she is lactose intolerant so the meal had to be just that. This was the perfect solution for taco night, minus the standard cheese toppings, but not taking away from the deliciousness. Even the goat cheese questowas safe since I used almond milk, and goat cheese doesn't have the same lactose build up like sliced or shredded cheeses. This meal was so simple to put together, leaving more time for chatting and less worrying about the prep. They brought some delicious homemade guac and salsa using the veggies in their at home garden, but the main attraction was their newly adopted bulldog Matilda. I mean, c'mon, how could you not love that face?! 

Roasted Chicken Tacos with Goat Cheese Queso

  • 2 lb. chicken breasts
  • 1 sweet onion, thinly sliced
  • 1 tsp. paprika
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 tsp. ground cumin
  • 1/2 tsp. chili powder
  • 2 tbsp. coconut oil
  • 2 limes, sliced into wedges
  • 12 small corn tortillas for serving
Garnish Options
  • chopped tomatoes
  • sliced avocado
  • sliced red onion
  • extra goat cheese crumbles
  • lime wedges
Spicy Goat Cheese Queso
  • 1 tbsp. unsalted butter
  • 1/2 jalapeno, diced (seeds removed for less heat)
  • 1 garlic clove, minced
  • 1 tbsp. flour
  • 1/2 cup milk
  • 6 oz. crumbled goat cheese
Preheat oven to 425 degrees F. Spray a baking dish with non-stick cooking spray. In a small bowl, combine salt, pepper, paprika, chili powder, cumin, and garlic powder.

Pat the chicken breasts dry with a paper towel, then cover in the spice rub. Place the sliced onion all over the bottom of the dish and set the chicken over top. Place lime wedges in between the chicken. Cover with foil and bake for 50-60 minutes. Remove the chicken and let cool slightly, then shred with a fork.

While the chicken is nearing the end of its cook time, make the goat cheese queso. Heat a small saucepan over medium heat and add the butter, jalapeno, and garlic. Cook for 1-2 minutes, then whisk in the flour. Cook for another 1-2 minutes, whisking constantly until golden and bubbly. Slowly pour in the milk, whisking well, then reduce the heat to low. Once the sauce has thickened a bit, add in the crumbled goat cheese and stir well until the cheese melts into the sauce. Season with salt and pepper as needed. Serve immediately with the tacos.

To assemble the tacos warm the tortillas in the microwave or oven slightly. Then fill each tortilla with chicken, goat cheese queso, and any garnishes you like!

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