Chicken Soft Taco Kebabs with Chipotle Cheese Sauce

Everything you love about a soft taco, only better. The chicken is perfectly seasoned and grilled alongside fresh lime and sweet red pepper. And that cheese sauce... it's super creamy, ultra gooey and slightly smoky. Once that sauce blankets the chicken and vegetables, the soft taco game is forever changed.

And I'm not bragging. I know these tacos are game-changers. They will floor you. Every inch of the chicken is flavorful - thanks for store-bought seasoning, zesty lime and bell pepper. And the grill helps too, whether you cook the kebabs indoors or out.

And that cheese sauce... you'll never be satisfied with "plain old" shredded cheddar again. It's creamy, stretchy, and boasts a subtle, smoky heat from chipotle chilies. Your life is forever changed; for the better. The sauce blankets the chicken and vegetables, pulling everything together in one scrumptious, soft taco bite. No bits of shredded cheese left on your plate. Maybe a drizzle of sauce, but you can wipe that up with a tortilla.

Let's talk about the limes. They're grilled too, so they add a smoky-tart flavor you can't get with regular lime wedges. See? Another game-changer.

And, yes, we're cheating slightly by using taco seasoning; but it's a one-stop-shop for flavor and you don't have to hassle with your spice rack. Choose any brand you like; I've tried many, and they're all fantastic.

Chicken Soft Taco Kebabs with Chipotle Cheese Sauce 

1 pound boneless skinless chicken breasts, cut into 2-inch pieces
1 tablespoon taco seasoning of choice
2 limes, sliced crosswise into very thin slices (so they fold without breaking)
1 red bell pepper, seeded and cut into 2-inch pieces
Metal or wooden skewers
Cooking spray or vegetable oil
For the Chipotle Cheese Sauce: 
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
2/3 cup shredded Mexican cheese blend
2-3 teaspoons minced chipotle chilies in adobo sauce
Salt and ground black pepper
For serving:
8-12 soft taco-size flour tortillas (2-3 tacos per serving)
Optional filling ideas: 
Shredded lettuce
Diced tomato
Salsa
Hot sauce
Fresh cilantro leaves
Chopped green onions

To make the kebabs, place the chicken in a large bowl, add the taco seasoning and toss to coat. Skewer alternating pieces of chicken, folded limes and red bell pepper on the skewers (I used two skewers per kebab to prevent the ingredients from spinning).
Coat a stovetop grill pan or griddle with cooking spray or vegetable oil and preheat to medium-high. Add the skewers and cook for 5 to 7 minutes, until the chicken is cooked through, turning frequently.
Meanwhile, to make the cheese sauce, melt the butter in a medium saucepan or skillet over medium heat. When the butter is bubbly, whisk in the flour until blended and smooth. Whisk in the milk and bring to a simmer. Simmer for 2 to 3 minutes, until the mixture thickens. Stir in the cheese and chipotle chilies and simmer until the cheese melts, stirring constantly. Season to taste with salt and pepper.
Serve the chicken kebabs on the flour tortillas with the cheese sauce drizzled over top. Serve the optional fillings on the side.
Serves 4