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Felix's
Chili con Queso
This
longtime Houston favorite from Felix Mexican Restaurant has been reprinted many
times in the Chronicle.
1/2
cup vegetable oil (see note)
1onion,
chopped
Salt
and ground black pepper to taste
1/2
cup canned tomatoes
1/4
teaspoon cayenne pepper
1
1/2 teaspoons sugar
2tablespoons
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. 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. |
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