Felix's chili con queso

1 Servings

Ingredients

Quantity Ingredient
½ cup Vegetable oil (see note)
1 Onion, chopped
Salt and ground black pepper to taste
½ cup Canned tomatoes
¼ teaspoon Cayenne pepper
1½ teaspoon Sugar
2 tablespoons Paprika
Garlic powder to taste
¼ cup Each: flour and water
½ pounds American cheese, grated (2 cups)

Directions

Combine oil, onion, salt, pepper, tomatoes, cayenne, sugar, paprika and garlic powder in heavy pot and simmer 25 to 30 minutes over medium heat.

Mix flour and water in small bowl; add to onion mixture gradually, stirring until smooth and thick. Add cheese, stirring constantly to prevent sticking. Cook until well-blended and smooth. Serve warm with tortilla chips. Note: Some readers omit the oil because they think the cheese has enough fat. If so, saut‚ the onion in 2 tablespoons hot oil to soften. This longtime Houston favorite from Felix Mexican Restaurant has been reprinted many times in the Chronicle. A similar recipe attributed to Felix's appears in the Houston Junior Forum cookbook, Buffet on the Bayou ($17.95), but the sugar is omitted and paprika increased to 3 tablespoons. Houston Chronicle, May, 1997.

LP's note: This is most everyone's favorite chili con queso. My friend Cyn says it's the flour. Most recipes don't call for it. Her's is a bit different from this - more like the Buffet on the Bayou version. She claims to have gotten it from Felix's in Beaumont. According to her, it freezes well.

By Lou Parris <lbparris@...> on May 13, 1997 Recipe by: Houston Chronicle, May 1997 Posted to MC-Recipe Digest V1 #620 by Lou Parris <lbparris@...> on May 26, 1997

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