| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Mexican |
Appetizers, Dips, Mexican/tex |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Vegetable oil (see note) |
| 1 |
|
Onion, chopped |
|
|
Salt and ground black pepper to taste |
| 1/2 |
c |
Canned tomatoes |
| 1/4 |
ts |
Cayenne pepper |
| 1 1/2 |
ts |
Sugar |
| 2 |
tb |
Paprika |
|
|
Garlic powder to taste |
| 1/4 |
c |
Each: flour and water |
| 1/2 |
lb |
American cheese, grated (2 cups) |
INSTRUCTIONS
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@earthlink.net> on May 13, 1997
Recipe by: Houston Chronicle, May 1997 Posted to MC-Recipe Digest V1 #620
by Lou Parris <lbparris@earthlink.net> on May 26, 1997
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