*  Exported from  MasterCook  *
 
                          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
 --------  ------------  --------------------------------
      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 <lbparris@earthlink.net> on May 13, 1997
 
 
 
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