John Myers
Ingredients for 1 servings:
- 250 g chicken breast
- 1 ½ liters of water
- 2 cubes vegetable stock, instant
- 100 ml cream
- 8 slice(s) cheese (sliced cheese or cheddar)
- 1 tbsp processed cheese
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes
Dip for nachos, burrito filling, sandwich filling, etc.
Heat the chicken breast in 1.5 liters of water with the stock cubes over medium heat in a saucepan. Once the water boils, reduce the heat to low and let the chicken breast simmer for a while. The longer it simmers, the better it will taste. Next, shred the chicken breast into small pieces with a fork on a cutting board (if this doesn’t work easily, it hasn’t been cooked long enough and needs to be added back to the stock). Add the cream and the processed cheese. Also the sliced cheese. Reduce, stirring occasionally, until the desired consistency is reached. The chicken pieces should break down, so everything resembles a “mushroom.” The dip can be used for sandwiches or wraps (but it should be thicker so the sauce doesn’t run down the sides) or as a dipping sauce. The quantities can be adjusted as desired. I personally like it cheesy and therefore usually use more sliced cheese or some real cheddar.
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