Peach-Gouda Salsa:

4 large fresh peaches, peeled, pitted, and chopped, or 4 cups sliced frozen peaches, thawed and chopped

7 ounces Wood River Creamery Gouda Gruyere 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

Peach-Gouda Salsa:

1. Combine the salsa ingredients in a large bowl.
2. Season with salt and pepper to taste.
3. Cover the bowl.
4. Refrigerate the salsa for at least 1 hour.

Barbecue Chicken:

1. Grease the grill grate.
2. Heat the grill to medium heat.
3. Place the chicken on the grill, covered.
4. Grill the chicken over medium heat for 3-4 minutes on each side.
5. Brush barbecue sauce onto one side of the chicken after flipping.
6. Repeat the flipping and brushing process every 3-4 minutes until the chicken reaches an internal temperature of 165°F, which usually takes about 15-20 minutes.
7. Transfer the cooked chicken to a cutting board.
8. Tent the chicken loosely with aluminum foil.
9. Let the chicken rest for 10 minutes.
10. Thinly slice the chicken.

Tacos:

1. Warm up the tortillas.
2. Place slices of barbecue chicken onto each tortilla.
3. Spoon some Peach-Gouda salsa over the chicken.
4. Garnish with cilantro, if desired.
5. Serve the tacos immediately.

Recipe & Photo courtesy of Wisconsin Cheese.