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Barbecue Chicken Tacos With Peach-Gouda Salsa

Active Time: 40 minutes

Servings: 8

Ingredients:


PEACH-GOUDA SALSA:
  • 4 large fresh peaches, peeled, pitted and chopped or 4 cups sliced frozen peaches, thawed and chopped
  • 4 ounces Buholzer Brothers Gouda cheese, diced (about 1 cup)
  • 1/2 cup finely chopped red onion
  • 1/4 cup minced fresh cilantro
  • 1 medium jalapeno pepper, seeded and finely chopped
  • Juice of 1 medium lime
  • Salt and pepper to taste

BARBECUE CHICKEN:
  • 1 1/2 pounds boneless skinless chicken thighs
  • 1 cup barbecue sauce

TACOS:
  • 8 flour tortillas, warmed (6 inches)
  • Minced fresh cilantro, optional

Directions:


PEACH-GOUDA SALSA:
  1. Combine the salsa ingredients in a large bowl. Season with salt and pepper to taste. Cover and refrigerate for at least 1 hour.

BARBECUE CHICKEN:
  1. Grease grill grate. Heat grill to medium. 
  2. Grill chicken, covered, over medium heat for 3-4 minutes on each side, brushing with barbecue sauce after flipping. Repeat, flipping and brushing chicken every 3-4 minutes or until a thermometer inserted in meat reads 165°F, about 15-20 minutes. Transfer chicken to a cutting board. Cover and let stand for 10 minutes. Thinly slice chicken. 

TACOS:
  1. Top tortillas with chicken, salsa and cilantro if desired.



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