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Felix's Chili Con Queso
Recipe By : Houston Chronicle, May 1997
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Dips
Mexican/Tex-Mex
Amount Measure Ingredient -- Preparation Method
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1/2 cup vegetable oil (see note)
1 onion -- chopped
salt and ground black pepper to taste
1/2 cup canned tomatoes
1/4 teaspoon cayenne pepper
1 1/2 teaspoons sugar
2 tablespoons paprika
garlic powder to taste
1/4 cup each: flour and water
1/2 pound american cheese -- grated (2 cups)
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, sauté 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 on May 13, 1997
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