I was thinking about my blog over the weekend and wondering how I could focus it in certain areas to make it more effective and I decided to split it into two subjects. Food and recipes, and code help and reviews. So I don’t get bored, I am just going to go every other day for each one. Today is the day for food, so here it goes!
My family loves nachos, and I guess they aren’t hard to love. There isn’t anything not to love about it. Cheese, chips, and spice. Now there are two types of nachos that I like to make, the liquid cheese sauce type, and then the grated cheese type. I make whichever one sounds the best at the time. Below are the instructions for each type. There are no specific measurements for these.
Nachos made with Velveeta (or other processed cheese)
Despite what they say, it is basically impossible to melt velveeta properly in a pan on direct heat or in the microwave. It is just too hard not to get it too hot to melt it properly. So, what you need is a double boiler. Don’t worry, I don’t have a “real” one either. To fake it, just fill a medium saucepan with water halfway up and put it on medium heat. Then get a metal bowl that will float in the saucepan and put it in the water. Cut a section of the Velveeta off and then cube it and put it in the bowl. How much you use depends on how many nachos you make. Better to make too much than too little in my opnion. You can buy big blocks of Velveeta for cheap at Samsclub or Costco. Put just a little milk into the bowl with the cheese. For the heat, the best thing is a canned salsa base called Rotel. It might be spicy for some people, so put it in toward the end of the melting process and taste it until it is your desired flavor. While it is melting stir occasionally and make sure that the bowl doesn’t get too hot or the cheese will start actually cooking. You just want to melt it. If you don’t have Rotel, go get some. Or you can use any salsa or cayenne pepper to add some heat. Lay out chips on a large plate so that the plate is completely full but each chip has some part exposed. Take the bowl out of the saucepan and immediately pour the cheese over the chips.
Nachos with grated chedder cheese
For these, the best cheese is a very sharp chedder cheese. I personally like extra sharp Tilamook cheddar. You can grate the cheese in a bowl first or directly over the plate of chips. I am lazy and just grate it right over the chips. Grate the cheese until it completely covers the chips. Grab some paprika and sprinkle it very liberally over the chips. Paprika doesn’t have a strong flavor so you can go to town with it and it doesn’t change it much. Then grab some chili powder and sprinkle quite a bit over the chips. Next grab garlic powder and sprinkle very lightly over the chips. Lastly, sprinkle cayenne pepper very lightly over the chips. If you really like it hot sprinkle more of it on. Then put the plate in the microwave and let it go for 50-60 seconds depending on the microwave and amount of cheese. These chips are great, and if you don’t put a lot of cheese on, the chips are actually like cheese-baked chips and can be used for a fancy appetizer chip at a party.
If anyone even reads this and wants any instructions on any type of dish or suggestions for dishes send them my way. I have cooked or seen enough cooked at this point that I have suggestions on about everything.
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Business Franchises » Nacho, nacho man!
March 12th, 2007
You can find rotel in with the rest of the canned tomato products in any grocery store. Also, don’t use the whole can, just use like 1/4 of it. Trent’s right, it makes the BEST nachos:)
Brittney
March 12th, 2007