John and I are not very good about entertaining people in our home. I say “John and I” so that he can shoulder part of the blame, that’s what husbands are for, even when they are blameless. I get nervous about entertaining partly due to never realizing my unrealistic expectations of being the next Martha Stewart and partly due to the fact that anything I serve will probably include a liberal seasoning of cat hair. If I could get all the cat hair under control…and if I could overcome my feelings of inadequacy…and if we had a football party…this is what I would serve.
The Squeeze Cheese is a recipe that I have shared before but I am so in love with it that I had to share it again! It is so fast and easy to make! I like to keep a bottle in the fridge for those moments when I really need to squeeze some cheese on something. That happens a lot.
I made these nachos for my family a couple of times recently. Something like this is easy for Sunday afternoon snacks, whether there’s a game on or not. I kept the chicken in a crockpot set on warm and everything else in bowls nearby. This would also work with a big bowl of lettuce for a taco salad, if you are in the mood for that, but I wasn’t.
Start by pouring 1 cup of whole milk in a small saucepan and sprinkle 1 teaspoon of gelatin over it to soften. Let it soften for about 5 minutes, then heat slowly over low heat until the gelatin dissolves and the milk start to steam. Do not boil the gelatin or it will not set!
Shred 6 ounces of Appel Farms Cheddar or Gouda in a food processor. I used Jalapeno Gouda for one sauce and Sharp Cheddar for the second. Depending on what you are making, there’s tons of flavor choices!
Turn the food processor on low and slowly drizzle the hot milk mixture into the cheese. Keep it running until the cheese is melted and very smooth, about 30-60 seconds.
It is just that easy, can you believe it? Immediately pour the mixture into two 8 ounce squeeze bottles. The bottles are available at craft stores in the candy making section. The sauce will start to set up right away, so you need to be quick!
The squeeze cheese will flow at room temperature, but is too stiff when chilled. Trust me, I know. Store in the refrigerator.
Place 1 pound cooked shredded chicken breast in a large saucepan. Confession time: I cook and shred chicken in large batches to keep in the freezer. This chicken was previously frozen. I’m not Martha Stewart.
Sprinkle on one packet of your favorite taco seasoning.
Pour on 8 ounces of tomato sauce and 1 cup water.
Stir it all together and heat on low for 15-20 minutes. Continue to heat and stir until the sauce thickens. If it get too dry, add more water.
While the taco mixture is simmering, go ahead and chop up your toppings. Whatever you like on your nachos! Go wild! Have fun! You can’t go wrong!
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. Go wild! Have fun! You can’t go wrong! Unless you put avocado on mine, that’s wrong.
I know what you are thinking, those aren’t the right napkins for this year’s Super Bowl. I’m not bitter at our team losing, those are the napkins that I happened to have in my cupboard.
Okay, maybe a little bitter. I did have white napkins too.
Time for the Squeeze Cheese…
…and more Squeeze Cheese!
I thinned some sour cream with water and poured it in a squeeze bottle as well. If I were smart, I would have labeled the bottles, but surprises can be fun too. Sprinkle on cilantro if you like.