MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Felix's Chile Con Queso
Categories: Appetisers, Dips, Chilies, Cheese
Yield: 8 Servings
1/2 c Oil *
1 md Spanish onion; chopped
Salt & ground black pepper
1/2 c Canned tomatoes
4 oz Can chopped green chilies
1/4 ts Cayenne pepper; opt
1 1/2 ts Sugar
2 tb Paprika
Garlic powder
1/4 c (ea) flour & water
2 c American cheese; grated
Combine oil, onion, salt, pepper, tomatoes, chiies,
sugar, paprika and garlic powder (and cayenne if using)
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.
LP’s note: This is most everyone’s favorite chile con
queso. My friend Cyn says it’s the flour. Most recipes
don't call for it. Hers 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.
Posted by Lou Parris
Recipe By: Houston Chronicle, May 1997
From:
http://www.recipesource.com
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