Tuesday, May 21, 2013

Smokey Roasted Chicken Tacos with Goat Cheese Queso: Philly Part 2

Trip to Philly Part 2: Here is photos from the rest of our trip.
We went on a bus tour!

 We toured the Eastern State Penitentiary! It was really beautiful in an eerie way.
 We had a beer tasting a the historical, City Tavern.

 There were several photo shoots! (cute one and me and my SIL)
 Me and my hunny!
 Katy and her hunny!
 We visited the aquarium. The hippos were our favorite.
 We strolled down the first street in the USA.

 Sneeked a smooch in the first alley!
 J challenged Ben Franklin.
 There was a lot of Love to go around.
 James gave us a tour of his Ivy League school. We had to get a pic of him being scholarly at the library.
 We viewed the city from below William Penn's feet.

Now with the 2 weeks of trips out of the way, I am back to life in lala land and back to cooking! Here is a photo of my newest obsticle for my blog. This is what our kitchen table looks like now. You may be seeing wires in several of my shots, now you know why. Keeping our fingers crossed that we can find a 2 bedroom soon, until then don't judge the wires. 

Let me say that this idea of goat cheese queso was very exciting to me. It is delicious and I see a lot of other dinners inspired by it in the future! Thank you to How Sweet it Is for another delicious recipe idea.

Smokey Roasted Chicken Tacos with Goat Cheese Queso
For Tacos:
1 package of boneless skinless chicken thighs
1/2 onion
1 tsp smoked paprika
1/2 tsp salt
1/2 tsp pepper
1/2 tsp cumin
1/2 tsp chili powder
1/4 tsp garlic powder
2 Tbsp olive oil
2 limes, sliced into wedges
corn tortillas
diced tomatoes
extra lime wedges
For Goat Cheese Queso
1 tbsp butter
1/2 jalepeno
1 garlic clove
1 Tbsp flour
1/2 cup milk
6 ounces goat cheese, crumbled

Preheat oven to 425. 
Mix together dry seasonings.
Slice onion.
Rinse chicken and pat dry.
Slice limes into wedges.
Generously season the chicken thighs with the dry seasoning rub. Place onions on the bottom of a baking dish, top with chicken thighs, then scatter lime wedges between the chicken. Cover with foil and bake in the oven for 45-60 minutes.
Start the queso. Crumble the goat cheese. Dice the jalapeno and mince the garlic.
Melt the butter in a saucepan.

Add the jalapeno and garlic. Cook for 1 minute until fragrant.
Stir in the flour and allow to cook for 1 minute.
Slowly stir in the milk.
Once flour is incorporated and slightly thickened, add the goat cheese and reduce to low. Stir until it totally melts. Season with salt and pepper and remove from heat. 

 Remove chicken from oven and allow it to cool for a few minutes.
Remove chicken from the dish and using 2 forks, shred the meat.
Serve tacos with shredded chicken, toppings and drizzle with warm queso. 

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