Prep 15 mins
Cook 40 mins
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!
- 1⁄2 cup canola oil or 1⁄2 cup vegetable oil
- 1 large onion (chopped fine)
- 1⁄2 cup canned tomato
- 1⁄4 teaspoon cayenne pepper
- 1 1⁄2 teaspoons sugar (works better with sugar) (optional)
- 2 -3 tablespoons paprika
- 1⁄4 cup flour (not self-rising)
- 1⁄4 cup water
- 1⁄2 lb American cheese (grated)
- 1⁄2 teaspoon garlic powder
- salt, to taste
- black pepper, to taste
- 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.
The recipe is correct except cut back on the paprika to 1 Tsp. It's a very fickle recipe that is really easy to screw up. Follow the steps exactly or you will end up with something inedible. Don't take short cuts, don't eyeball amounts. Too much of this or that will make a huge difference. It usually takes a couple of attempts before you get it right. It's not healthfood, but for those who grew up in Houston it is irreplaceable.
this recipe is terrible. The proportions must be a mistake. The oil onions and paprika quantities were way too high. This was completely inedible as written.
There is no other like this. Deceptively simple recipie yields the most amazing chile con queso. The flour serves as a roux that adds a dimension of smoothness and unique texture.