Subj : St. Felix 05
To   : All
From : Dave Drum
Date : Fri Aug 13 2021 21:22:12

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
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Illiterate?  Me?  Hah! I know who *BOTH* my parents are!

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