Begin by cutting the Mexican Velveeta cheese into bite-sized cubes. This will help them melt evenly when frying.
In three separate bowls, set up your breading station. Place the all-purpose flour in the first bowl, the beaten eggs in the second bowl, and a mixture of the crushed nacho cheese tortilla chips and panko bread crumbs in the third bowl.
Take a cube of cheese, coat it lightly in the flour, ensuring all sides are covered. Next, dip it into the beaten eggs, allowing any excess to drip off before transferring it to the chip and breadcrumb mixture. Press gently to ensure the coating sticks well. Repeat this process for all the cheese cubes.
In your deep fryer or large pot, heat the canola oil to about 350°F (175°C). It’s important to monitor the temperature to ensure that your Crispy Queso Bites fry evenly.
Once the oil is hot, carefully add the breaded cheese cubes in batches, making sure not to overcrowd the pot. Fry them for about 2-3 minutes, or until they are golden brown and crispy. Use a slotted spoon to remove them from the oil and transfer to a plate lined with paper towels to drain excess oil.
Sprinkle the freshly chopped parsley over the top of your Crispy Queso Bites for a pop of color and flavor. Serve them immediately with your favorite dipping sauces!
