This recipe comes from an original created by Felix Mexican Restaurant in Houston, TX. This is my take on this classic dish, and by far my favorite recipe for con queso. NOTE: If you want to omit the oil, be sure to soften the onions in a couple of tablespoons of hot oil!
- add 1/2 cup canned tomatoes
- add 1/2 teaspoon garlic powder
- add 1/4 cup flour (not self-rising)
- add 1/2 cup canola oil or vegetable oil
- add black pepper
- add 1/4 cup water
- add 2-3 tablespoons paprika
- add 1/4 teaspoon cayenne pepper
- add 1/2 lb American cheese (grated)
- add salt
- add 1 1/2 teaspoons sugar (works better with sugar) (optional)
- add 1 large onion (chopped fine)
- Combine oil, onion, tomatoes, cayenne, sugar, paprika, garlic powder, salt and pepper to a large saucepot.
- Simmer for 25 to 30 minutes over medium heat, stirring occasionally.
- Combine flour and water in a bowl and stir until mixture is smooth.
- Add to saucepot slowly, stirring constantly until smooth and thick.
- Add the cheese while continuing to stir.
- Cook until cheese has fully melted and the mixture is blended.
- Serve warm.
- Expect an oil-like red film to form above the cheese-- this is normal.
- Freezes well.