In a small bowl, stir together the flour and water to make a paste. Set aside.
In a saucepan, heat the oil over medium heat. Add the onion, tomatoes, and paprika and sauté for about 5 minutes, until the onion is translucent. Decrease the heat to low.
Stir the flour paste briefly to recombine, add to the pan, and cook, stirring constantly, for about 5 minutes, until the onion-tomato mixture thickens. (The heat should be very low at this point.)
Add the cheese and salt and stir until the cheese melts. Finally, add the cayenne, starting with the smaller amount and adding to taste.
Serve hot as a dip with chips, or spread on the chips and broil until bubbly.
Note: If this cheese dip isn’t eaten immediately, it congeals and develops little pockets of grease. That said, those who grew up with it love it.
Note: Sadly, Felix’s Mexican Restaurant closed in .
Not For Profit. No Copyright Infringement Is Intended. Appears In: Walsh, Robb (). Texas Eats: The New Lone Star Heritage Cookbook, with More Than 200 Recipes (Kindle Locations 3220-3235). Random House, Inc.. Kindle Edition.