Chili's Copycat Recipes

[Julie]

All recipes are from old BBS Public Domain Recipes downloaded from 1992-1996, boxtops, magazines, newspapers and public domain files.

[k75h]

Chili's Fajitas

Marinade
1/4 cup fresh lime juice
1/3 cup water
2 tablespoons vegetable oil
1 large clove garlic, pressed
3 teaspoons vinegar
2 teaspoons soy sauce
1/2 teaspoon liquid smoke
1 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
dash onion powder

2 boneless, skinless chicken breast halves or
1 pound top sirloin or a combination of 1 chicken
breast and 1/2 pound sirloin
1 Spanish onion, sliced
1 tablespoon vegetable oil
1 teaspoon soy sauce
2 tablespoons water
1/2 teaspoon lime juice
dash ground black pepper
dash salt

On the Side:
1/2 cup pico de gallo(recipe follows)
1/2 cup grated cheddar cheese
1/2 cup guacamole
1/2 cup sour cream
1 cup shredded lettuce
6-8(6-inch) flour tortillas
salsa

1. Combine all the ingredients for the marinade in a small bowl or plastic bag. Soak your choice of meat in the marinade for at least 2 hours (but preferably overnight).
2. When the meat has marinated, preheat your barbecue or stove top grill to high.
3. Preheat a skillet over medium/high heat. Saute the onion slices in the oil for 5 minutes. Combine the soy sauce, water, and lime juice in a small bowl and pour it over the onions. Add the black pepper and continue to saute until the onions are translucent and dark around the edges (4-5 minutes more). Salt to taste
4. While the onions are sauteing, grill the meat for 4-5 minutes per side or until done.
5. While the meat and onions are cooking, heat up another skillet (preferably cast iron) over high heat. This will be your sizzling serving pan.
6. When the meat is done remove it from the grill and slice it into thin strips.
7. Remove the extra pan from the heat and dump the onions and any liquid into it. If you made it hot enough the onions should sizzle. Add the meat to the pan and serve immediately with pico de gallo, cheddar cheese, guacamole, and sour cream arranged on a seperate plate on a bed of shredded lettuce. Steam the tortillas in a moist towel in the microwave for 30 seconds and serve on the side. Serve with salsa, if desired.


Pico de Gallo

2 medium tomatoes, diced
1/2 cup diced Spanish onion
2 teaspoons chopped fresh jalapeno pepper,
seeded and de-ribbed
2 teaspoons finely minced fresh cilantro
pinch salt

Combine all the ingredients in a small bowl. Cover and chill.

[k75h]

Chili's Grilled Caribbean Chicken Salad

4 boneless, skinless chicken breast halves
1/2 cup teriyaki marinade (store bought)
4 cups chopped iceberg lettuce
4 cups chopped green leaf lettuce
1 cup chopped red cabbage
5.5 oz. can pineapple chunks in juice, drained
tortilla chips

PICO DE GALLO:
2 medium tomatoes, diced
1/2 cup diced spanish onion
2 tsps. chopped fresh jalapeno pepper, seeded and de−ribbed
2 tsps. finely minced fresh cilantro
pinch of salt

Combine all ingredients in a small bowl. Cover and chill.

HONEY LIME DRESSING:
1/4 cup Grey Poupon dijon mustard
1/4 cup honey
1−1/2 Tbsps. sugar
1 Tbsp. sesame oil
1−1/2 Tbsp. apple cider vinegar
1−1/2 tsps. lime juice

Blend all the ingredients in a small bowl with an electric mixer, Cover and chill.

Marinate the chicken in the teriyaki for at least two hours. Use a resealable plastic bag. Put in fridge.

Preheat outdoor or indoor grill. Grill the chicken for 4−5 mins. per side or until done.

Toss the lettuces and cabbage together and divide into 2 large serving size salad bowls.
Divide the pico de gallo and pour in equal portions over the two bowls of greens.
Divide the pineapple and sprinkle on salads.
Break tortilla chips into large chunks and sprinkle on salads.
Slice the grilled chicken into thin strips and divide among bowls.
Pour the dressing into two small bowls and serve with the salads.

[Julie]

CHILI's MONTEREY CHICKEN

1 boneless skinless Chicken Breast
2 tsp. Barbecue sauce
2 slices of well crisped Bacon
¼ cup mixture of Monterey Jack and Sharp Cheddar Cheese

Pound chicken breast until it is somewhat flattened.
Season with salt and pepper.
Spray Pam in a nonstick skillet, and cook chicken breast until it is done.
Transfer to a serving plate.
Top chicken breast with Barbeque sauce, bacon, and cheese.
Broil chicken breast in the oven, or melt the cheese in a microwave.
Sprinkle with a small amount of cold chopped tomatoes and chives.