Chicken Nachos & Squeeze Cheese
Nacho Cheese? Yes, please!
Ingredients
Squeeze Cheese
1 cup whole milk
1 teaspoon unflavored gelatin
6 ounces Appel Farms Jalapeno Gouda
Chicken Nachos
1 pound cooked & shredded chicken breast
Packet of Taco Seasoning
Tomato Sauce (8oz can)
1 cup water
1 bag of your favorite tortilla chips
Toppings of your choice! (We like jalapeños fo an extra “kick”)
Instructions
Squeeze Cheese
Pour the milk in a small saucepan and sprinkle the gelatin over it to soften. Let it soften for about 5 minutes, then slowly heat on low until the gelatin dissolves and the milk starts to steam. Do not boil the gelatin or it will not set.
Grate the cheese in a food processor.
Turn the food processor on and slowly add the hot milk to the cheese. Keep it running until the cheese is melted and very smooth, about 30-60 seconds.
Immediately pour the mixture into two 8 ounce squeeze bottles. The bottles are available at craft stores in the candy making section.
Squeeze cheese will flow at room temperature. Store in the refrigerator. Squeeze cheese is wonderful on Nachos but also great on baked potatoes, crackers, or steamed vegetables.
Chicken Nachos
Place 1 pound cooked shredded chicken breast in a large saucepan. Sprinkle on one packet of your favorite taco seasoning. Pour on 8 ounces of tomato sauce and 1 cup of water. Stir it all together and heat on low for 15-20 minutes. Continue to heat and stir until the sauce thickens. If it gets too dry, add more water.
While the taco mixture is simmering, go ahead and chop up your toppings. Whatever you like on your nachos!
Now you can put the chicken mixture into a crockpot and let people make their own nachos, or make a big plate to share. Throw on whatever you like.
