Okay, so this recipe is delicious. It might sound a little odd but it’s phenomenal. It’s basically chicken, cheese sauce and some peppers in a bread bowl. Like, what is more comforting than that? We didn’t make this in an Instant-Pot, but we might just have to recreate for an instant-pot chicken taco recipe!

If you follow us on Instagram (as you should), you know that we love Costco. They have a huge array of spices for a super reasonable price. We always buy our cinnamon, salt, dried basil, and taco seasoning from there. This giant container is less than $5 and is the best taco seasoning we’ve ever bought. It has cocoa powder in it which I think is what makes it oh so tasty.

While your taco chicken is cooking, you can prepare your veggies and your cheese sauce. If you aren’t the best multi-tasker, you can make your chicken or veggies first and let them hang out in a super low-heat pan while you make your cheese sauce. Then, you just add your veggies to the cheese sauce and mix to combine.

Andd then you add the chicken to the cheese sauce! This is basically a chicken taco soup and it’s amazing.

Pour it into your prepared bread bowl, which we also got at Costco, and top with jalapeno slices, if desired. This cheesy taco bowl is something you never knew you needed. Be sure to tag us on social or comment below when you whip this one up in your kitchen!

If you like this recipe, you might also enjoy these other The Beard and The Baker recipes!

Shredded Chicken Tacos with Guac + Pico

Cajun Chicken Stew

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.

5 from 1 vote

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Course: dinner, Main Course

Cuisine: Mexican

Servings: 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!

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