Top Chilis Recipes
Chilis Appetizers
Chili's Margarita Chicken
4 boneless, skinless chicken breast
1 cup of liquid margarita mix
fresh ground black pepper to taste
Directions
Put the chicken breast in a plastic ziplock bag.
Add the liquid margarita mix.
Marinate the chicken in the refrigerator for at least
2 hours.
When ready to prepare, drain and dust with black
pepper.
________________________________________________________
Blooming Onion
Ingredients
Batter
Dipping Sauce
1 prepared onion
2 1/2 cups flour
1/2 cup sour cream
2 teaspoons seasoned salt
2 tablespoons catsup
1/2 teaspoon ground pepper
1/2 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/8 teaspoon red pepper
1 1/2 teaspoons fresh horseradish
1/4 teaspoon paprika
Directions
Mix all the dry ingredients together in a medium sized
bowl.
Slice 1/4 an inch off the top of the onion where the
stem is.
Peel the onion very carefully to leave the root
intact.
Slice down the middle of the onion but stop about 1/2
inch from the bottom.
Slice the rest of the onion like a pie into many
servings being careful not to slice through the root.
Soak the onion in cold ice water for 1/2 an hour so
the onions petals will start to open up and bloom.
Drain the onion and dip in the flour mixture and dust
well.
Dip the onion into the buttermilk and then back into
the flour mixture.
Place in hot oil and fry until golden brown. The oil
should cover the onion completely.
Place on a plate to drain well and cut the center out
of the onion so the petals can be easily removed.
Mix all the ingredients for the dipping sauce in a
small bowl and garnish with paprika and just a dash of red
pepper.
__________________________________________________________
Honey Chipotle Chicken Crispers
Ingredients
Batter
Breading
Honey-Chipotle Sauce
1 egg, beaten
1 1/2 cups all-purpose flour
2/3 cup honey
1/2 cup whole milk
1 1/2 teaspoons salt
1/4 cup water
1/2 cup chicken broth
3/4 teaspoon paprika
1/4 cup ketchup
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 tablespoon white vinegar
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
2 teaspoons ground chipotle chile pepper (McCormick makes
a powder)
1/4 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon garlic powder
2 chicken tenderloins
3/4 cup flour
6 cups of vegetable oul for frying
Directions
To Make the Honey Chipotle Sauce
Combine all the ingredients into a small saucepan over
medium heat until boiling.Reduce heat and simmer for 2
minutes. Remove the pan from th heat.
To Make the Chicken
Heat the oil in a deep fryer to 350 degrees.
Mix together all ingredients for the batter, excluding
flour, in a shallow bowl for at least 30 seconds.Whisk in
the flour.
Make the breading by combining all ingredients in
another shallow bowl.
Dip each piece of chicken into the batter.
Lift the chicken out of the batter and let some of the
excess drip off.
Toss the chicken into the dry breading and coat
completely.
Repeat with the other pieces.
Carefully drop the breaded chicken into the hot oil
and fry for 4 minutes, or until golden brown.
Remove chicken from oil and allow to drain on paper
towels.
When all the chicken tenders are done, drop them into
a large bowl.
Pour the sauce over the top, and toss gently until all
the chicken tenders are coated with sauce.
_________________________________________________________
Loaded Potato Skins
1 1/2 lbs red potatoes, about 15 small potatoes
1 cup shredded cheddar cheese
1/2 cup mayonnaise
1/2 cup scallion, chopped fine
10 slices bacon, cooked crisp and crumbled
Directions:
Preheat oven to 400 degrees.
Place potatoes on a large baking sheet and bake for 35-40
minutes or until tender; cool to touch.
Cut each potato in half, then cut a thin slice from the
bottom of each potato.
With a small spoon or a melon ball scooper, scoop out
potato pulp, leaving about a 1/4 inch shell.
Set shells aside and reserve pulp.
In a medium bowl, lightly mash the pulp; stir in remaining
ingredients.
Spoon the filling into the shells.
Place back onto baking sheet and broil for 3 minutes or
until golden and heated through
Serves 4-6
_________________________________________________________
Spinach and Artichoke Dip
Ingredients
1 (10 oz) frozen chopped spinach
1/4 cup light mayo
2 cups shredded Parmesan cheese
1 (13.75 oz) can artichoke hearts unmarinated
1 cup light sour cream
2 cups mozzarella cheese
2 pks (8 oz each) cream cheese
1 teaspoon minced garlic
diced tomatoes
Directions
Preheat the oven to 350 degrees.
Mix all the ingredients in a bowl.
Place in an oven proof baking dish.
Bake for 20-30 minutes.
Serve with warm with chips, crackers or toasted French
bread for dipping.
__________________________________________________________
Honey Chipotle Chicken Crispers
Ingredients
Batter
Breading
Honey-Chipotle Sauce
1 egg, beaten
1 1/2 cups all-purpose flour
2/3 cup honey
1/2 cup whole milk
1 1/2 teaspoons salt
1/4 cup water
1/2 cup chicken broth
3/4 teaspoon paprika
1/4 cup ketchup
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 tablespoon white vinegar
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
2 teaspoons ground chipotle chile pepper (McCormick makes
a powder)
1/4 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon garlic powder
2 chicken tenderloins
3/4 cup flour
6 cups of vegetable oul for frying
Directions
To Make the Honey Chipotle Sauce
Combine all the ingredients into a small saucepan over
medium heat until boiling.Reduce heat and simmer for 2
minutes. Remove the pan from th heat.
To Make the Chicken
Heat the oil in a deep fryer to 350 degrees.
Mix together all ingredients for the batter, excluding
flour, in a shallow bowl for at least 30 seconds.Whisk in
the flour.
Make the breading by combining all ingredients in
another shallow bowl.
Dip each piece of chicken into the batter.
Lift the chicken out of the batter and let some of the
excess drip off.
Toss the chicken into the dry breading and coat
completely.
Repeat with the other pieces.
Carefully drop the breaded chicken into the hot oil
and fry for 4 minutes, or until golden brown.
Remove chicken from oil and allow to drain on paper
towels.
When all the chicken tenders are done, drop them into
a large bowl.
Pour the sauce over the top, and toss gently until all
the chicken tenders are coated with sauce.
__________________________________________________________
Skillet Queso
For a small skillet
Just brown some hamburger with taco seasoning or use a
can of chili.
Add cheese. Either cheese dip, Velveta, or shredded
taco cheese blend.
Add a bit of salsa.
Make sure the mixture stays thick for nice dipping.
The recipe below will fill a crockpot, but if you’re just
having a few people over, it’s easy to half. I think this
kind of hearty queso is best with Fritos.
Ingredients 20 oz (or so) ground hamburger meat 1 package
Lawry’s taco seasoning (1 oz) 1 white onion, diced Fresh
minced garlic – choose according to your taste – at least
a few cloves 2 cans Rotel tomatoes and green chilies 2
blocks of Velveeta
Directions 1. Brown the hamburger meat with onion, minced
garlic and taco seasoning 2. Dice Velveeta and place in
crock pot on Medium 3. Add hamburger meat and Rotel 4.
Stir occasionally until ingredients are mixed and enjoy!
__________________________________________________________
Boneless Shanghai Wings
Wings
Ginger Citrus Sauce
Wasabi Ranch Dressing
2 chicken breast fillets
1 1/4 cups water
1/2 cup bottled ranch salad dressing
4 to 8 cups vegetable oil
1 Tablespoon corn starch
2 Tablespoons buttermilk
3/4 cup dark brown sugar
1 teaspoon prepared horseradish
1 cup flour
1/4 cup soy sauce
1/2 teaspoon powdered wasabi
2 Tablespoons salt
2 Tablespoons fresh ginger
1 drop green food coloring
1/2 teaspoon ground black pepper
1 teaspoon minced garlic
1/4 teaspoon cayenne pepper
2 Tablespoons lime juice
1/4 teaspoon paprika
1 Tablespoon lemon juice
1 egg
1/4 teaspoon crushed red pepper flakes
1 cup milk
Directions
To Make the Chicken
Preheat oil in a deep fryer to 375 degrees.
Combine the flour, salt, peppers and paprika in a
medium bowl.
Whisk together the egg and milk in a small bowl.
Slice each chicken breast in 6 pieces.
Dip each piece of chicken into the egg mixture, then
into the breading. Repeat the process so that each piece
of chicken is double coated.
When all the pieces of chicken have been breaded,
arrange them on a plate and chill for 15 minutes.
When the chicken has rested. Drop each piece into the
hot oil and fry for 5 to 6 minutes until they are browned.
You may have to fry in batches so that the chicken isn't
too crowded in the deep fryer.
Remove the chicken onto a plate lined with paper
towels to drain.
Then, place them in a large bowl with a lid and pour
in the ginger citrus sauce. Cover with a lid and shake
everything around until each piece of chicken is coated
with sauce.
Pour the chicken onto a plant and serve with the
wasabi ranch dip.
To Make the Ginger Citrus Sauce
Dissolve the corn starch in a bowl of water,
Pour the water into a medium saucepan along with the
rest of the sauce ingredients.
Bring the mixture to a boil over medium heat.
When the sauce begins to bubble, reduce the heat and
simmer for 10 to 15 minutes or until thick.
Remove the sauce from the heat and let it cool a bit.
To Make the Wasabi Ranch Dressing
Whisk together all the ingredients listed in that
category in a small bowl.
Cover and chill this until the wings are finished
cooking.
__________________________________________________________
Chilis Entrees
Babyback Ribs
Chili's Original BBQ Sauce
Copycat Recipe
1½ cups water
1 cup white vinegar
½ cup tomato paste
1 tbsp yellow mustard
2/3 cup dark brown sugar, packed
1 teaspoon hickory flavoring liquid smoke
1½ teaspoon salt
½ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon paprika
Make the original barbecue sauce by combining all of the
ingredients for the sauce in a medium saucepan over medium
heat When it comes to a boil, reduce heat and simmer
sauce, stirring often, for 45 to 60 minutes or until sauce
is thick.
Chili's Shiner Bock BBQ Sauce
Copycat Recipe
3/4 cup shiner bock beer
1 cup ketchup
1/4 cup honey
3 tablespoons Worcestershire sauce
3 tablespoons apple cider vinegar
1 1/4 teaspoons garlic powder
1 1/4 teaspoons onion flakes
1/2 teaspoon dried chipotle powder
1/2 teaspoon white pepper
1 pinch black pepper
To make the Shiner Bock BBQ Sauce: Heat a sauce pan over
medium heat and add all ingredients. Whisk together
thoroughly. Allow sauce to simmer covered until slightly
reduced, about twenty minutes.
Chili's Memphis Rib Rub
Copycat Recipe
1/2 cup light brown sugar
1/4 cup paprika
1/4 cup chili powder
2 tablespoons Kosher Salt
1 tablespoon ground black pepper
1 tablespoon garlic powder
1 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon yellow mustard seeds
1 tablespoon seed
1 tablespoon cayenne pepper
To Make the Rub: Combine all the ingredients and apply
liberally before cooking.
When you're ready to make the ribs, preheat the oven to
300°F. Brush sauce over the entire surface of each rack of
ribs. Wrap each rack tightly in aluminum foil and arrange
the packets on a baking sheet with the seam of the foil
facing up.
Bake for 2 to 2½ hours or until the meat on the ribs has
pulled back from the cut ends of the bones by about ½".
When the ribs are just about done, preheat your barbecue
grill to medium heat.Remove the ribs from the foil
(careful not to burn yourself- the liquid inside will be
hot!) and grill them on the barbecue for 4 to 8 minutes
per side or until the surface of the ribs is beginning to
char.
Brush sauce on both sides of the ribs a few minutes before
you remove them from the grill. Just be sure not to brush
on the sauce too soon or it could burn.Serve the ribs with
extra sauce on the side. Enjoy!
__________________________________________________________
Buffalo Chicken Fajitas
Ingredients
2 boneless skinless chicken breasts
1/2 red pepper, sliced
1/2 cup crumbled blue cheese
1/2 cup buffalo wing sauce
1/2 green pepper, sliced
tortillas
1/2 onion, sliced
Pour half the wing sauce into a plastic ziplock bag.
Add chicken and marinate in refrigerator for and hour or
two.
Cook the chicken breast on an indoor grill or in a
grill pan on the stove.
Let the meat rest for 5 minutes.
In another pan saute the onions and peppers until
soft.
Slice the chicken and put in a casserole dish. Add
onions and peppers.
Pour in the rest of the wing sauce.
Sprinkle blue cheese on top.
Place under the broiler to melt the cheese.
__________________________________________________________
Santa Fe Sizzling Skillet
Green Chili Sauce
3 tablespoons corn oil
2 tablespoons all-purpose flour
1 cup onion, chopped
2 teaspoons minced garlic
2 cups roasted new mexican green chilies,
peeled/seeded/chopped
2 cups beef broth
1 teaspoon salt
In heavy-bottomed sauce pan, saute onions in corn oil
until they begin to brown.
Add garlic and cook another 2 minutes.
Stir flour in with onions and garlic so that it thickens.
Add chopped chilies, beef broth and salt and mix well.
Bring to a boil and simmer 10 to 15 minutes to allow
mixture to reduce.
The sauce should be thick enough to bind chilies and
onions together.
Sauce can be refrigerated for three days, or frozen
Makes 4 cups.
Layer the quesadillas on the bottom of an oven proof
skillet.
Top with sliced chicken and onions.
Add a good helping of Mexican cheese blend over the
chicken.
Place under a broiler and cook until the cheese melts.
Serve this dish in the skillet.
__________________________________________________________
Southwest Chicken and Pasta
2 Boneless skinless chicken breast halves, cut into thin
strips
2 teaspoons Cajun seasoning
2 tablespoons butter or •••••••••
1 to 2 cups heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon pepper seasoning
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper
4 ounces linguine or fettuccini cooked and drained
Grated Parmesan cheese, optional
Place chicken an Cajun seasoning in a bowl or resealable
plastic bag; toss or shake to coat. In a large skillet
over medium heat, saute chicken in butter until almost
tender, about 5 - 7 minutes. Reduce heat. Add cream and
seasoning; heat through. Add pasta and toss; heat through.
__________________________________________________________
Stay Tuned, more to come!!
_______________________________________________________________________________
