| A few years ago, a new Chili's restaurant opened | | | | the margarine is melted, then stir to combine. |
| near my house. I never ate at Chili's before they | | | | 10. You can also use a small saucepan for this step. |
| opened near my house, but I decided to check out | | | | 11. Just combine the hot sauce and margarine in the |
| the new restaurant in town. I am really glad they | | | | saucepan over low heat and stir until margarine is |
| decided to build a Chili's near me! The food there is | | | | melted and ingredients are blended. |
| awesome! Sometimes I order off of the weight | | | | 12. When chicken pieces are done frying, remove |
| watchers menu, and many times I'll order off other | | | | them to a plate lined with a couple paper towels. |
| sections of the menu. | | | | 13. Place the chicken pieces into a covered container |
| I recently did a search for Chili's restaurant recipes | | | | such as a large jar with a lid. |
| online. There are so many Chili's restaurant recipes | | | | 14. Pour the sauce over the chicken in the container, |
| available! After going through a few websites, here | | | | cover, and then shake gently until each piece of |
| are some of my favorite recipes from Chili's! | | | | chicken is coated with sauce. |
| CHILI'S GRILLED BABY BACK RIBS | | | | 15. Pour the chicken onto a plate and serve the dish |
| 4 racks of baby-back pork ribs | | | | with bleu cheese dressing and sliced celery on the |
| SAUCE | | | | side. |
| 1 1/2 cups water | | | | CHILI'S SOUTHWESTERN EGGROLLS |
| 1 cup white vinegar | | | | 1 chicken breast fillet |
| 1/2 cup tomato paste | | | | 1 Tbs vegetable oil |
| 1 tablespoon yellow mustard | | | | 2 Tbs minced red bell pepper |
| 2/3 cup dark brown sugar, packed | | | | 2 Tbs minced green onion |
| 1 teaspoon hickory flavoring liquid smoke | | | | 1/3 cup frozen corn |
| 1 1/2 teaspoons salt | | | | ¼ cup canned black beans, rinsed and drained |
| 1/2 teaspoon onion powder | | | | 2 Tbs frozen spinach, thawed and drained |
| 1/4 teaspoon garlic powder | | | | 2 Tbs diced canned jalapeño peppers |
| 1/4 teaspoon paprika | | | | ½ Tbs minced fresh parsley |
| Make the barbecue sauce by combining all of the | | | | ½ tsp cumin |
| ingredients for the sauce in a medium saucepan over | | | | ½ tsp chili powder |
| medium heat. | | | | ¼ tsp salt |
| When it comes to a boil, reduce heat and simmer | | | | 1 dash cayenne pepper |
| sauce, stirring often, for 45 to 60 minutes or until | | | | ¾ cup shredded Monterey Jack cheese |
| sauce is thick. | | | | 5 x 7" flour tortillas |
| When you're ready to make the ribs, preheat the | | | | For avocado-ranch dipping sauce |
| oven to 300 degrees. | | | | ¼ cup mashed fresh avocado |
| Brush sauce over the entire surface of each rack of | | | | ¼ cup mayonnaise |
| ribs. | | | | ¼ cup sour cream |
| Wrap each rack tightly in aluminum foil and arrange | | | | 1 Tbs buttermilk |
| the packets on a baking sheet with the seam of the | | | | 1 ½ tsp white vinegar |
| foil facing up. | | | | 1/8 tsp salt |
| Bake for 2 to 2½ hours or until the meat on the | | | | 1/8 tsp dried parsley |
| ribs has pulled back from the cut ends of the bones | | | | 1/8 tsp onion powder |
| by about ½ inch. | | | | 1 dash dried dill weed |
| When the ribs are just about done, preheat your | | | | 1 dash garlic powder |
| barbecue grill to medium heat. | | | | 1 dash freshly-ground black pepper |
| Remove the ribs from the foil (careful not to burn | | | | For garnish : |
| yourself- the liquid inside will be hot!) and grill them on | | | | 2 Tbs chopped tomato |
| the barbecue for 4 to 8 minutes per side or until the | | | | 1 Tbs chopped onion |
| surface of the ribs is beginning to char. | | | | 1. Preheat barbecue grill to high heat. |
| Brush sauce on both sides of the ribs a few minutes | | | | 2. Rub the chicken breast with some vegetable oil |
| before you remove them from the grill. | | | | then grill it on the barbecue for 4 to 5 minutes per |
| Just be sure not to brush on the sauce too soon or | | | | side or until done. Lightly salt and pepper each side of |
| it could burn. | | | | the chicken while it cooks. Set chicken aside until it |
| Serve the ribs with extra sauce on the side and lots | | | | cools down enough to handle. |
| of napkins. | | | | 3. Preheat 1 tablespoon of vegetable oil in a |
| CHILI'S BONELESS BUFFALO WINGS | | | | medium-size skillet over medium-high heat. Add the |
| Serves 2 | | | | red pepper and onion to the pan and sauté for a |
| Ingredients | | | | couple minutes until tender. |
| 1 cup all-purpose flour | | | | 4. Dice the cooked chicken into small cubes and add |
| 2 teaspoons salt | | | | it to the pan. Add the corn, black beans, spinach, |
| 1/2 teaspoon black pepper | | | | jalapeño peppers, parsley, cumin, chili powder, salt, |
| 1/4 teaspoon cayenne pepper | | | | and cayenne pepper to the pan. Cook for another 4 |
| 1/4 teaspoon paprika | | | | minutes. Stir well so that the spinach separates and is |
| 1 egg | | | | incorporated into the mixture. |
| 1 cup milk | | | | 5. Remove the pan from the heat and add the |
| 2 chicken breast fillets | | | | cheese. Stir until the cheese is melted. |
| 4-6 cups vegetable oil | | | | 6. Wrap the tortillas in a moist cloth and microwave |
| 1/4 cup hot sauce (Crystal or Frank's Louisiana) | | | | on high temperature for 1½ minutes or until hot. |
| 1 tablespoon margarine | | | | 7. Spoon approximately one-fifth of the mixture into |
| On the sidebleu cheese salad dressing (for | | | | the center of a tortilla. Fold in the ends and then roll |
| dipping)celery rib | | | | the tortilla over the mixture. Roll the tortilla very tight, |
| 1. Combine flour, salt, peppers and paprika in a | | | | then pierce with a toothpick to hold together. Repeat |
| medium bowl. | | | | with the remaining ingredients until you have five |
| 2. In another small bowl, whisk together egg and milk. | | | | eggrolls. |
| 3. Slice each chicken breast into 6 pieces. | | | | 8. Arrange the eggrolls on a plate, cover the plate |
| 4. Preheat 4-6 cups of vegetable oil in a deep fryer | | | | with plastic wrap and freeze for at least 4 hours. |
| to 375 degrees. | | | | Overnight is best. |
| 5. One or two at a time, dip each piece of chicken | | | | 9. While the eggrolls freeze prepare the |
| into the egg mixture, then into the breading blend; | | | | Avocado-Ranch Dipping Sauce by combining all of the |
| then repeat the process so that each piece of | | | | ingredients in a small bowl. |
| chicken is double-coated. | | | | 10. Preheat 4 to 6 cups of oil to 375°F. Deep-fry |
| 6. When all chicken pieces have been breaded, | | | | the eggrolls in the hot oil for 12 to 15 minutes and |
| arrange them on a plate and chill for 15 minutes. | | | | remove to paper towels or a rack to drain for about |
| 7. When the chicken is done resting, drop each piece | | | | 2 minutes. |
| into the hot oil and fry for 5-6 minutes or until each | | | | 11. Slice each eggroll diagonally lengthwise and arrange |
| piece is browned. | | | | on a plate around a small bowl of the dipping sauce. |
| 8. As chicken fries, combine the hot sauce and | | | | Garnish the dipping sauce with the chopped tomato |
| margarine in a small bowl. | | | | and onion. |
| 9. Microwave sauce for 20-30 seconds or just until | | | | |