Spicy + Cheesy Taco Bread Bowls
This dish will soon be a staple in your kitchen! It's easy, delicious, and something different to mix up the weekly dinner rut.
Servings 2 people
Ingredients
- 2 bread bowls
- 1 poblano pepper
- 1 small onion
- 2 Tablespoons butter
- 2 Tablespoons flour
- 1 1/2 cups whole milk warmed
- 1 cup shredded cheddar cheese
- 1 pound boneless, skinless chicken thighs
- 2 Tablespoons taco seasoning
Instructions
- Prepare your bread bowls, if necessary, according to package instructions. Set aside.
- Prepare chicken. Rub chicken with taco seasoning until fully covered. May need more or less depending on texture of seasoning and size of thighs. Cook chicken thighs in a non-stick pan over medium heat for 5-7 minutes on each side or until internal temperature reaches 165 degrees F.
- In a non-stick pan, saute diced poblano and onion in a bit of butter until softened. Set aside.
- While chicken is cooking, prepare your cheese sauce. First, make a roux by adding butter to a medium sized saucepan. Stir in the flour and cook, stirring constantly until the paste is cooked and bubbles a little bit but careful not to let it brown, about 2 minutes. Add in the warm milk, continuously stirring until the sauce thickens. Bring to a boil, adding salt and pepper to taste, then lower to low-medium heat and add in shredded cheddar cheese, stirring until totally combined and desired consistency.
- Chop warm seasoned chicken and add to cheese sauce, stir to combine. Add diced poblano and onion and stir to combine.
- Ladle cheesy chicken mixture into bread bowls and top with pickled jalapenos, if desired!