/ck/ - Food & Cooking

Alright /ck/, I want to get to the bottom of this.

I want to make salsa con queso, or "nacho cheese".

Here's the thing: I don't know how. Simply melting cheese over tortilla chips works for the short term. It's tasty and the texture and consistency are all great while it's hot. But once it starts to cool, the cheese solidifies, the chips get soggy, and everything gets a little shitty.

How do I make a cheese sauce that retains a semi-liquid state, without using gross shit like processed cheese, velveeta, or trans fats?

I pulled it off once, but the recipe called for like, 3 different kinds of cheese (including cream cheese) specifically NON-vinegar hot sauce, and lots of butter and bit of flour, to create a 'roux' of some sort (a process which I am still confused by).

So how would I go about doing this? Ideally with the most basic ingredients.

Have you ever met a beautiful person who should dine on fairy gossamer and unicorn songbirds but then you find out truth they like something pic related and think omg poor poor persn who has damaged you so deeply