Do you like taking your favorite foods and fashioning them into new recipes? I do. That’s why I took on the challenge to create a brand new recipe using Velveeta Cheese 2 lb. loaves to make something beyond the standard (but never-the-less delicious) nachos, dips and macaroni and cheese.
Before moving to Minnesota, my husband and I lived in northern Hudson County New Jersey, where he grew up. Not only does Hudson County have the most densely populated city in in the US (Union City), but North Hudson is also home to the largest Cuban American population outside of Florida. Needless to say, we ate a lot of Cuban food when we lived there and we miss it a LOT here in Minnesota.
One classic food is the Cuban Sandwich. This yummy tradition is made with roast pork, sliced ham, Swiss cheese and pickle on bread that is toasted and flattened with a “plancha” which is similar to a panini press, but doesn’t have grooves on it. This sandwich is my husband’s favorite, except that he doesn’t like Swiss cheese, so always asks for a substitution when he orders it. I decided that Velveeta would make an excellent choice for a Cuban Sandwich-themed recipe! It has a nice mild flavor and the “meltiness” factor adds an awesome creamy, liquid gold surprise in the center.
I would normally use some of my own leftover roast pork for this recipe, but since I didn’t have any the store-bought pulled pork worked great. Check out the Google+ album of my Walmart shopping trip to buy the ingredients.
1 can of jumbo biscuits
2 1/2″ slices of Velveeta Cheese from a 2 lb. Loaf
1 cup pulled pork or leftover pork roast
8 slices deli-sliced ham (honey ham is best)
8 hamburger chip pickle slices (or any type of chopped pickle)
- Heat oven to 350 degrees.
- Flatten the biscuits, making sure not to make any tears.
- Place a slice of ham on each biscuit.
- Top the ham with 2 Tbsp pork.
- Cut each pickle chip in four and place 4 pieces on each biscuit.
- Cut each slice of Velveeta in 4 and place one square on each biscuit.
- Wrap up each biscuit with the filling inside and place (seam side down) in a greased 9×13 baking pan.
- Brush the tops with egg white – this part is optional but they look a lot better with it!
- Bake for 25 minutes or until golden brown.
We like to serve these with chips as a main dish for lunch or dinner. (Yes, I know the tortilla chips we had with this meal are NOT Cuban at all, but it’s what we had in our cupboard!) These bites would also make an awesome party appetizer! If making as an appetizer, you could use regular sized biscuits and just decrease the amount of filling.
For more information on Velveeta and to find more great recipes and meal ideas, follow Velveeta on Twitter at @EatLiquidGold and check out the Velveeta Facebook page. You’ll find lots of fun stuff there including a quiz to find out if someone in your life is a liquid gold digger! (I may be guilty of that one!)
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