Chicken Nachos
Ingredients
1 cup whole milk
1 teaspoon unflavored gelatin
6 ounces Appel Farms Jalapeno Gouda
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. Get your squeeze cheese ready on hand!
Now you can put the chicken mixture into a crockpot and let people make their own nachos, or make a big plate to share. Enjoy!
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).
Keep stored in the refrigerator, use at room temperature on crackers, vegetables.. etc.
Mild, creamy, buttery and pairs so easily with many things. Our Goudas are young (typically 2-3 months of age).