
I had the hugest crush on Valerie Bertinelli when she played daughter Barbara on “One Day At A Time.” I just want to get that out of the way first. And for that matter I didn’t care for older sis Julie, Mackenzie Philips, because even elementary school me sensed that she was a total freak in real life and was best avoided. And I was right.
Val’s first screen appearance was on an episode of “Apple’s Way.” Does anyone remember that show? An LA architect and his family retreat to rural Iowa and pester the locals to no end with their various Causes? The next year she got cast on “One Day” and a star is born. During the run of the show, at the age of 21 in 1981, she married Eddie Van Halen, RIP. At the time Van Halen was one of the most successful rock bands out there, so theirs was a meeting and marriage of royalty, sort of. Sadly, they separated in 2001 and divorced in 2007. She remarried some guy in 2011 but now they’re separated as of last year.
Here are some highlights of her long and varied career. While Val was being Barbara she appeared on “Battle of the Network Stars III,” and I should do an entire Celebrity Sunday Matinee series based on recipes provided by those periodic Battle contestants. She also appeared in three tantalizing-sounding TV movies, “The Promise of Love” (1980), “The Princess and the Cabbie” (1981), and “I Was a Mail Order Bride” (1982). In 1987 she had a part in one of the best TV miniseries ever, “I’ll Take Manhattan,” and was on the last two seasons of “Touched By an Angel,” a show that gives me hives just thinking about. From 2010 to 2015 she was on “Hot in Cleveland,” and in 2015 she joined the Food Network doing various shows and that’s where this recipe comes from. Speaking of food, she “has struggled with her weight” (that’s wiki, not me), went on Jenny Craig, and became a spokesperson for the company. I remember the ads well. I’ve never been on the Jenny Craig diet so I don’t know whether Crispy Cheesy Nacho Tots are recommended or not. I suspect not.
Valerie Bertinelli’s Crispy Cheesy Nacho Tots
Ingredients:
1 pound frozen Tater Tots®
1/4 cup half-and-half
1 1/4 cups shredded Mexican cheese blend
1 1/2 teaspoons cornstarch
3 tablespoons pico de gallo or chopped tomato
2 tablespoons fresh cilantro leaves
Sour cream, for topping
Directions:
Bake the Tater Tots® until very crispy, following the package directions.
Meanwhile, combine the half-and-half, 1 cup of the cheese, and the cornstarch in a small saucepan. Whisking constantly, cook over medium heat until melted and smooth, 3 to 4 minutes. Stir in the pico de gallo.
When the Tater Tots are done, transfer them an 8-inch cast-iron skillet. Preheat the broiler to high. Spoon the cheese sauce over the tots and sprinkle with the remaining 1/4 cup cheese.
Broil until the cheese is bubbling and melted, about 1 minute. Top with the cilantro and a dollop of sour cream.
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I still carry a torch for Valerie Bertinelli so I made these. Once. Let’s leave it at that. These, I’m sorry to say, were better:
Either because I’m lazy or it’s how my taste works, I vastly prefer just dumping the cheese straight on the tater tots at the last minute. As it soaks in, cheese sauce seems to break down the nice crunch you get from forgetting the tater tots in the toaster oven.
Completely agree. Throw the toppings on and serve right away, otherwise it turns to mush.
I was sorry when she and Eddie Van Halen broke up.
I liked her show on Food Network. Most of the food I saw fell into the category of things people actually would make.
Can’t go wrong with tater tots!
I would get my mug all up in a large helping Valerie Bertinelli’s crispy cheesy nacho tots.