Roasted Chicken Tacos with Goat Cheese Queso

For the most part the recipes I pick out, I pick with Phil in mind. I try to always pick things that I think he will really like and say "that's a firehouse recipe!" I was pretty confident that this was going to be one of those recipes. We both love Mexican food and have had a hard time really liking it here in Illinois because we were spoiled when we lived in southern California with the best Mexican food. So I am always trying to find good Mexican dishes to make. This recipe tasted like it was from a restaurant for sure. There were lots of really good flavors going on.

I changed up the original recipe in that I added black beans, did not put the onions on the taco and also added cilantro for Phil. Otherwise this is pretty close to the original. We will most definitely be making this one again!

Roasted Chicken Tacos with Goat Cheese Queso
Adapted from How Sweet it Is

2 pounds boneless skinless chicken thighs
1 onion sliced
1 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
2 limes sliced into wedges
corn tortillas
sliced avocado
1 15oz can black beans, cooked
goat cheese, crumbled
Cilantro, chopped
Tomato, diced

Goat Cheese Queso

1 tablespoon butter
1/2 jalapeno, diced
1 tablespoon minced garlic
1/2 cup milk
1 tablespoon flour
6 ounces goat cheese, crumbled

Preheat oven to 425 degrees. Spray baking dish with nonstick cooking spray.

In a small bowl combine salt, pepper, paprika, chili powder, cumin and garlic powder.

Pat chicken thighs dry with a paper towel. Season both sides of chicken with seasoning blend.

Place sliced onion on bottom of baking dish. Place chicken on top of onions. Place lime wedges in between chicken.

Cover and bake for 45-60 minutes.

With about 5 minutes left make the queso.

Heat a small sauce pan over medium high heat and add butter, jalapeno and garlic. Let cook for 1-2 minutes.

Add flour and mix.

Whisk in milk and then goat cheese. Reduce heat to low and stir until thickened.

Serve on top of tacos.

Print Recipe