Recipe courtesy of Wisconsin Cheese.
Barbecue Chicken Tacos with Muenster Cheese
A yummy alternative to the traditional taco. Chicken in smoky barbeque sauce topped with fresh fruit salsa and Blaser’s Muenster cheese.
FOR CHICKEN
- 1 lb boneless, skinless chicken thighs
- 1 tbsp olive oil
- Salt and black pepper
FOR SALSA
- 3 cups fresh pineapple, chopped
- 0.5 cup red onion, diced
- 0.25 cup cilantro, chopped
- 2 tbsp jalapeño chile, seeds and veins removed, diced
- 2 tbsp fresh lime juice
- 0.5 tsp salt
TO ASSEMBLE
- 0.5 cup hickory-flavored barbecue sauce
- 8 flour tortillas (6-inch)
- 2 cups (8 ounces) Blaser’s muenster cheese, shredded
- Heat oven to 400°F. Line rimmed baking sheet with parchment paper.
- Place chicken thighs on baking sheet. Coat with olive oil and liberally season with salt and pepper. Bake 20 minutes or until chicken thighs have reached 165°F. (Chicken may also be cooked on a grill).
- While chicken is baking, mix together salsa ingredients.
- Remove chicken from oven. Chop or shred chicken and toss with barbecue sauce.
- To assemble tacos, divide chicken and shredded muenster among tortillas. Fold and top with some salsa. Serve remaining salsa on the side.