Chili’s Southwestern Vegetable Soup

6 cups chicken broth
1 (14.5-oz.) can diced tomatoes, with juice
1 cup water
1 cup canned dark red kidney beans, with liquid
1 cup frozen yellow cut corn
1 cup frozen cut green beans
1 small diced green pepper
1/2 cup diced Spanish onion
1/2 cup tomato sauce
6 corn tor tillas, minced
1 1/2 teaspoons chili powder
dash garlic powder

Garnish
1 cup grated cheddar
1 cup crumbled corn tor tilla chips

How to cook :

Mix soup ingredients in pot over high heat.

Bring soup to a boil, reduce heat and let simmer for 45 minutes.

Serve in a soup bowl and garnish with cheese and then add the crumbled tor tilla chips on top of the cheese.

Serves 5

source : america’s most wanted recipe

Chi Chi’s Salsa Verde Chicken Kabobs

If you’re looking for a great tasting break from the norm, this dish is for you. I tried it with Plantains instead of bananas and it came out great.

- 16 ounces Chi-Chi Salsa Verde (available at grocery stores)
- 1/4 cup olive oil
- 2 tablespoons lime juice
- 3 cloves garlic
- 1 boneless skinless chicken breasts cut into 1 1/2 inch strips
- 2 cups finely shredded cabbage
- 1 1/2 cup finely juilienned jicama
- 1 cup shredded carrot
- 1/3 cup coarsely chopped fresh cilantro
- 1 dash salt to taste
- 1 dash pepper to taste
- 2 large ripe bananas

In blender container or food processor combine salsa verde, oil, lime and garlic. Process until smooth.

Remove 2/3 cup of this mix and set aside. Refrigerate.

Place chicken in recloseable plastic food storage bag; pour the remaining salsa mixture over the chicken. Seal bag and turn over several times to coat pieces thoroughly. Refrigerate, turning bag occasionally for at least four hours or over night.

In large bowl, combine vegetables and cilantro. Stir in the reserved 2/3 cup salsa verde mixture. Add salt and pepper to taste - set aside.

Thread chicken pieces onto 8 long bamboo skewers (be sure to presoak the skewers in water 30 mins. before using) Cook over medium hot coals, grill kabobs five minutes on each side or until no longer pink in the center.

Slice bananas lengthwise, grill two minutes on each side.

Serve chicken and bananas on top of cabbage mixture.

Serves 2

source : america’s most wanted recipe

Chili’s Baby Back Ribs

I want my “baby-back baby-back baby-back ribs.” This is the dish that Chili’s is famous for. Full rack of ribs
"double-basted" w/BBQ sauce. Typically served w/cinnamon apples & homestyle fries.

6 pounds baby back pork ribs
2 cups water
Sauce
1 cup white vinegar
1/2 cup tomato paste
1 tablespoon yellow mustard
1/4 cup dark brown sugar
1 teaspoon liquid hickory flavoring
3 tablespoons Worcestershire sauce
1 1/4 teaspoons salt
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon paprika

How to cook :

Preheat oven to 350 degrees F.

Cut the rib slabs in half, leaving 6 to 8 ribs per section. In a large roasting pan, arrange the ribs evenly, then add the water. Cover pan tightly with a lid or foil to prevent steam from escaping. Bake for 3 hours.

About 2 hours into the baking time, make the sauce. In a large saucepan, combine all the sauce ingredients. Simmer over low heat for 1 hour, stirring occasionally.

Prepare the coals in a barbecue. Remove the ribs from the roasting pan. Discard the water.

Cover the ribs with sauce, saving about 1-1/2 cups of the sauce for later use at the table. Grill the ribs on the barbecue for about 5 minutes per side, or until slightly charred.

Serve with the remaining sauce and lots of moist towelettes or paper towels.

Serves 6-8

tip: Be careful not to burn yourself when removing
ribs from roasting pan.

source : america’s most wanted recipe

Chi Chi’s Steak and Mushroom Quesadillas

4 ounces flap or skirt steak marinated in soy sauce, pineapple juice, garlic, salt and black pepper
1 ounce sliced red peppers
1 ounce sliced green peppers
1 ounce sliced yellow onions
2 ounces sliced mushrooms
1 ounce garlic butter
1 (12") Jalapeno Cheddar or Flour Tortilla
3 ounces Monterey Jack and Cheddar Cheese Blend
3 ounces Fresh Pico de Gallo (see recipe below)
1 ounce Shredded Iceberg Lettuce
1 ounce Guacamole
1 ounce Sour Cream
2 ounces Chi-Chi’s Brand Chile con Queso or other dipping sauce

Pico De Gallo:
1 pound Diced Roma Tomatoes
3 ounces Diced Yellow Onions
1/2 ounce Chopped Fresh Cilantro
Salt, pepper, granulated garlic and fresh limejuice to taste.

How to cook :

Marinate the steak for at least 2 hours prior to grilling. Grill steak to preferred doneness. Remove the steak from
the grill and slice thinly.

Sauté the red peppers, green peppers, yellow onions and mushrooms in the garlic butter until the vegetables
are semi-soft and have a light golden color to them.

Lay the tortilla on a medium heat grill or large sauté pan. Top the tortilla with the cheese, Pico de Gallo,sautéed vegetables and the grilled steak.

Allow to heat until the cheese has melted. Once the cheese has melted, fold the tortilla in half. Remove the tor tilla from the heat and cut into four wedges.

Place the cut tortilla on a large serving plate and finish off with shredded lettuce, sour cream, guacamole and Chile con Queso for dipping.

Serves 4

source : america’s most wanted recipe

Chili’s Chicken Enchilada Soup

1/2 cup vegetable oil
1/4 cup chicken base
3 cups diced yellow onions
2 teaspoons ground cumin
2 teaspoons chili powder
2 teaspoons granulated garlic
1/2 teaspoon cayenne pepper
2 cups masa harina
4 qts. water, divided
2 cups crushed tomatoes
1/2 lb. Velveeta cheese, cubed
3 lbs. boneless, chicken breasts, cooked and shredded
Garnish - cheddar cheese, tortilla chips, and Pico de Gallo

How to cook :

In large pot, place oil, chicken base, onion and spices. Sauté until onions are soft and clear, about 5 minutes.

In another container, combine masa harina with 1 quart water. Stir until all lumps dissolve. Add to sautéed onions and bring to boil. Cook an additional 2-3 minutes, stirring constantly.

Add remaining water to pot. Add tomatoes and return to a boil, stirring occasionally. Add cheese and stir until it melts. Add chicken; heat and serve.

Garnish with shredded cheddar cheese, crumbled tor tilla chips, and Pico de Gallo.

Serves 16-20

source : america’s most wanted recipe

Chili’s Boneless Buffalo Wings

1 cup flour
2 tablespoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne
1/4 teaspoon paprika
1 egg
1 cup milk
1/2 cup buffalo wing hot sauce
2 chicken breasts, sliced into multiple 2 inch squares

How to cook :

Mix flour, salt, pepper and paprika in a bowl.

In another bowl mix egg and milk.

Heat deep fryer or wok with oil.

Dip chicken pieces in egg mixture then cover with flour mixture. Repeat again and then add to hot oil to fry.

When the chicken is done, drain grease on paper towels.
Arrange the pieces in a container and drizzle with hot sauce mixture. Gently shake to cover chicken pieces in sauce.

Serve immediately with celery stalks and blue-cheese dip.

Serves 2-4

by : america’s most wanted recipe

Chili’s Fajitas

Juicy, marinated chicken or steak grilled to perfection! Served sizzling with onions and bell peppers.

1/4 cup lime juice
2 tablespoons olive oil
4 cloves garlic - crushed
2 teaspoons soy sauce
1 teaspoon salt
1/2 teaspoon liquid smoke
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper
1 lb. boned, skinned chicken breasts or sirloin steak
2 tablespoons water
1 teaspoon soy sauce
1/2 teaspoon lime juice
1 dash salt
1 dash black pepper
1 tablespoon olive oil
1 large Spanish onion - sliced thin
1/2 medium green bell pepper - seeded, sliced thin
1/2 medium red bell pepper - seeded, sliced thin

How to cook :

Combine 1/4 cup lime juice, 2 Tbls. oil, garlic, 2 tsp. soy sauce, 1 tsp. salt, liquid smoke, cayenne pepper, 1/4 tsp. black pepper, and either the sirloin or the chicken in a sealable plastic container, cover and refrigerate for at least 2 hours, or overnight.

Combine water, 1 tsp. soy sauce, 1/2 tsp. lime juice, salt, and 1 dash black pepper; set aside.

Grill meat over a medium high flame 4 to 5 minutes on each side.

Cut meat into thin strips; set aside and keep warm.

Cook onion and bell peppers in oil until brown; remove from heat.

Pour reserved liquid mixture over onions and bell peppers.

Combine meat, onions, and bell peppers.

tip: Good as a snack or with Mexican rice.
Serves 4

source : america’s most wanted recipe

Chili‘s Southwest Chicken Chili

1/4 cup vegetable oil
1/2 cup diced onions
1 1/3 cup diced green bell pepper
2 tablespoons diced seeded jalapeño pepper
3 tablespoons fresh minced garlic
4 1/2 cups water
8 teaspoons chicken base
2 teaspoons lime juice
2 tablespoons sugar
3 tablespoons cornstarch
3 tablespoons ground cumin
2 1/2 tablespoons ground chili powder
4 teaspoons ground paprika
4 teaspoons dried basil
2 teaspoons freshly-minced cilantro
1 1/2 teaspoon ground red pepper
1/2 teaspoon ground oregano
1/2 cup crushed canned tomatillos
1 can diced green chiles - (4 oz) - drained
2 cans navy or small white beans - (15 oz ea) - drained
1 can dark red kidney beans - (15 oz) - drained
3 pounds diced cooked chicken breast
Garnish - shredded cheese, sour cream, tortilla chips

How to cook :

In 5-quart or larger pot, heat oil over medium heat. Add onions and sauté along with bell pepper, jalapeño and garlic. Cook until vegetables are tender.

In another container, combine water, chicken base, lime juice, sugar, cornstarch and seasonings. Add to vegetable mixture.

Add tomatillos and diced green chiles to pot; bring to boil. Add beans and chicken; simmer 10 minutes.

Serve topped with shredded cheese and sour cream if desired, with tor tilla chips on the side.

Serves 4

source : america’s most wanted recipe

Chili’s Southwestern Egg Rolls

Crispy flour tortillas wrapped around smoked chicken, black beans, corn, and jalapeño Jack cheese w/red peppers
and spinach. Served with a creamy avocado-ranch dipping sauce.

2 tablespoons vegetable oil
1 skinless, boneless chicken breast half
2 tablespoons minced green onion
2 tablespoons minced red bell pepper
1/3 cup frozen corn kernels
1/4 cup black beans, rinsed and drained
2 tablespoons diced jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/3 teaspoon salt
1 pinch ground cayenne pepper
2 tablespoons frozen chopped spinach, thawed and drained
3/4 cup shredded Monterey Jack cheese
5 (6 inch) flour tor tillas
1 quart oil for deep frying

Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.

Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.

Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove
from heat and stir in Monterey Jack cheese so that it melts.

Wrap tor tillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute.

Spoon even amounts of the mixture into each tor tilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours.

In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tor tillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.

Slice each egg roll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce. Garnish the dipping sauce with the chopped tomato and onion.

Serves 5-6

source : america’s most wanted recipe

Chi Chi’s Baked Chicken Chimichangas

Since 1976, Chi Chi’s restaurants have been known for their fun atmosphere and great Mexican style food. Today you can get many of their great products in your local supermarket.

1. 1 pound boneless, skinless chicken, cooked and shredded

2. 2 tablespoons olive oil

3. 1/2 cup chopped onion

4. 2 cloves garlic, minced

5. 1/3 cup chili powder

6. 1 CHI-CHI’S® Salsa (16-ounce) jar

7. 4 tablespoons water

8. 1/2 teaspoon ground cumin

9. 1/2 teaspoon cinnamon

10. Salt

11. 6 (10-inch) flour tortillas, warmed

12. 1 cup CHI-CHI’S® Refried Beans

13. Olive oil

14. Sour cream

15. Guacamole

How to cook :

In large saucepan, sauté onion and garlic in oil until tender. Stir in chili powder, salsa, water, cumin and cinnamon. Pour mixture into blender container or food processor bowl fitted with metal blade. Process untilsmooth. Pour back into saucepan; stir in chicken. Add salt to taste.

Heat oven to 425ºF. Grease rimmed 15x10x1-inch baking pan. Working with 1 tortilla at a time (keepremaining tortillas wrapped), spoon a heaping tablespoon of beans down center of each tortilla. Top with about 1/2 cup chicken mixture. Fold up the bottom, top and sides of tortilla; secure with wooden picks, if necessary.

Place chimichangas in greased baking pan, seam-side-down. Brush all sides with oil.

Bake 15 minutes or until golden brown and crisp, turning every 5 minutes. Serve with salsa, sour cream and guacamole.

Serves 6

source : america’s most wanted recipe