Velveeta Cheese Revisited
I have to admit that when I pulled this recipe card, I was at once horrified and tickled. I remember this block of processed cheese food from my childhood.
Grilled cheese sandwiches made with Wonderbread and Velveeta came to mind. The crispy, buttery exterior, the soft, pillowy layer of the bread and then that ooey, gooey melted cheese substance.
Then I remembered. This was a sandwich that waited for no-one. If you didn’t eat it fairly quickly, the ooey, gooey melted cheese substance turned to a strangely part-melted-part-solid matter. It was a race of sorts to see if you could out-eat the inevitable transmutation of the processed cheese food.
I thought that Velveeta would remain in my childhood memories only be revisited when remembering foods of the past.
But it was not to be.
With Much Trepidation
I waffled between putting the card back and pulling something a little less processed-food-based. Literally looking over my shoulder to see if anyone would witness my infraction of the rules for Recipe Box Roulette.
In the end, as you can see, I remained the staunch rule-follower that I have always been.
And so, I went on my shopping expedition to get the ingredients for grandma’s Mexican Velveeta Nachos.
My honesty was put to the test at the grocery when I asked where I could find the Velveeta. With a very odd are-you-sure-that-is-a-wise-choice look, the gal from the cheese counter pointed at an endcap that held a display of 2 pound blocks of Velveeta. It took 4 more people to help me locate the one pound block.
With Velveeta, Nacho Cheese Doritos and a can of sliced black olives tucked next to fresh heirloom tomatoes, Romain lettuce and Walla Walla onions in my canvas shopping bag, I headed home to make the nachos.
Mexican Velveeta Nacho Review
Full transparency, I am not a fan of grandma’s Mexican Velveeta Nachos. But then my husband makes a mean batch of grilled, smoked nachos so the bar is quite high.
My mom, on the other hand, thought that they were delicious. She loved the gooey cheese over the Doritos and complained just a little bit when she located a chip without what she determined to be the requisite amount.
It is, after all, our differences in preferences and tastes that makes this world such a delicious place to navigate.
Mexican Velveeta Nachos Recipe
- 1/2 pound Velveeta, cubed
- 1/2 cup chopped onion
- 2 tablespoons milk
- 1 16 oz bag Nacho Cheese OR Toasted Corn Doritos Brand Tortilla Chips (that what Grandma says)
- 2 cup shredded lettuce
- 1 cup chopped tomato
- 1/2 cup sliced pitted ripe olives
- In a medium sauce pan, combine cheese, onion and milk. Cook over low heat, stirring until process cheese spread is melted - straight from the recipe card 😉
- Place tortilla chips on a large platter and pour melted cheese mixture over.
- Top with lettuce, tomato and olives.
- In a 1/2 qt casserole, combine cheese, onion and milk.
- Microwave on medium for 6 minutes, stirring every 2 minutes. Assemble as directed above.
- This is the recipe right off of Grandma's recipe card. I like things a little spicier. If I were to make this again, I would add 1/2 cup of hot salsa to the cheese and eliminate the onion and the milk. But that's just me.
Recipe Box Roulette
The rules are simple. Let your fingers wander over the recipes cards in the box, draw one at random, share it with us on FB Page or on your Instagram Feed. Remember to tag @theheritagcookbookproject and use the hashtag #recipeboxroulette.
Extra credit – make the recipe and share a photograph.