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Chile Con Queso 4
- 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.
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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