I headed to Raleigh this weekend. I hadn't seen Lee since February and I was missing him something fierce. We spent loads of quality time together, playing outside and cooking.
Bethany and I love to cook and we love to cook together even more. We are constantly trying new recipes and sharing them. We always say it would be so nice if we lived close by and could cook together more often. This weekend we tried a new taco recipe we had seen on our favorite blog.
First, we roasted bone-in chicken thighs. Chicken always has more flavor if you roast it on the bone; a lesson I learned years ago from The Barefoot Contessa.
This Goat Cheese Queso was a game changer. We smothered our tacos in it and dipped tortilla chips in the queso after dinner.
Spicy Chicken Tacos
The Ingredients:
2 lbs of chicken thighs
3 limes
1 red onion
1 yellow onion
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1/2 tsp chili powder
1 tsp of paprika
chopped tomatoes
corn or flour tortilla
olive oil
Making it happen:
Preheat oven to 425. Spray a baking dish with non-stick cooking spray. Lay sliced yellow onion on the bottom of the dish.
Pat chicken thighs dry and cover in spice rub. Lay thighs on top of onions. Place lime wedges in between thighs. Cover with aluminum foil and bake for 45-55 minutes. Pull from oven and let sit for 15 minutes or until thighs are cool enough to shred. Shred chicken and combine with roasted onions.
Assemble tacos with whatever toppings you desire, just don't forget to put this queso on top.
Spicy Goat Cheese Queso:
1 tbsp unsalted butter
1 jalapeno pepper, diced
1 cove of garlic, minced
1 tablespoon flour
1/2 cup milk
6 ounces goat cheese, crumbled.
Making it happen:
Melt the butter. Saute the jalapeno and garlic in the butter until aromatic. Add flour to create a rue. Whisk in milk and reduce heat to med-low. Let thicken. Add in goat cheese and stir until melted. Serve, on everything.
The following day we made nachos with our leftovers.
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