Edited and 2012
By Ben W. BlueCatShip.
All Legal rights Reserved.
Revised: 2012-04-21
Recipe authors or reprinted sources receive where known. If the author isn't known, this is clearly listed as unknown or perhaps is unlisted. This recipe collection is nonprofit. No violation is meant.
Related To: Felix Tijerina, Felix’s Mexican Restaurant
- ½ cup all-purpose flour
- 1 cup water
- ¾ cup corn oil
- 1 small white-colored onion, chopped
- ½ cup chopped fresh or canned tomato plants
- ¼ cup paprika
- 1 lb. American cheese, shredded
- ½ teaspoon salt
- ½ to at least one teaspoon. cayenne
- Tortilla chips, for serving
In a tiny bowl, stir together the flour and water to create a paste. Put aside.
Inside a saucepan, heat the oil over medium heat. Add some onion, tomato plants, and paprika and sauté for around a few minutes, before the onion is translucent. Reduce the heat to low.
Stir the flour paste briefly to recombine, increase the pan, and prepare, stirring constantly, for around a few minutes, before the onion-tomato mixture thickens. (Heat ought to be really low at this time.)
Add some cheese and salt and stir before the cheese melts. Finally, add some cayenne, beginning using the smaller sized amount and contributing to taste.
Serve hot like a dip with chips, or spread around the chips and broil until bubbly.
Note: If the cheese dip isn’t eaten immediately, it congeals and develops little pockets of grease. That stated, individuals who increased track of it like it.
Note: Sadly, Felix’s Mexican Restaurant closed in 2008 .
Nonprofit. No Violation Is Meant. Seems In: Walsh, Robb ( 2012-03-06 ). Texas Eats: The Brand New Lone Star Heritage Cook book, using more than 200 Recipes (Kindle Locations 3220-3235). Random House, Corporation. Kindle Edition.
