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Chili’s(tm) Honey Chipotle Chicken Crispers

Today’s secret recipe is for one of my guilty pleasures from the menu at Chili’s.  I love the honey chipotle chicken crispers.  These fried chicken tenders are nice and crispy on the outside and tender on the inside.  Tossed in a tangy honey-chipotle sauce that has a great balance of sweet and spicy flavors.  Serve with fries and corn on the cob to complete your meal.

You can also find a great selection of Chili’s recipes on our forum: Go Here

Enjoy!

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New Secret Recipe
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Chili’s(tm) Honey Chipotle Chicken Crispers

Batter:

1 egg, beaten
1/2 cup whole milk
1/2 cup chicken broth
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
3/4 cup flour

Breading:

1 1/2 cups all-purpose flour
1 1/2 teaspoons salt
3/4 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
4 chicken tenderloins
6 cups of vegetable oil for frying

Honey Chipotle Sauce:

2/3 cup honey
1/4 cup water
1/4 cup ketchup
1 tablespoon white vinegar
2 teaspoons ground chipotle chile pepper
1/2 teaspoon salt

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 F.

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.

Source: Recipe Secrets Forum

Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

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Chili’s Texas Fries

If you love French fries and cheese then you’re going to love today’s secret recipe.  The Texas fries served at Chili’s are loaded with yummy goodness.  Fries are topped with shredded cheese, bacon and jalapenos, then served with a ranch dipping sauce.  Perfect for snacking and would definitely be a hit at any Super Bowl party.

You can also find a great selection of Chili’s recipes on our forum: Go Here

Enjoy!

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New Secret Recipe
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Chili’s Texas Fries
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

1 bag of frozen steak fries
1 bag of shredded cheese blend
1 package of bacon
1 jar of jalapeno peppers
Ranch salad dressing

Spread the fries evenly over a cookie sheet and bake according to package.

Line strips of bacon on another cookie sheet and bake until crispy.

When the fries and bacon are done remove from the oven.

Add a thick layer of cheese and jalapenos and crumble the bacon on top of the fries.

Return to the oven and bake until the cheese melts.

Serve with Ranch salad dressing on the side.

Source: Secret Recipe Forum

Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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Chili’s Margarita Grilled Chicken

Thanksgiving is less than 24 hours away and I’ve got a lot of cooking to do.  In case you need some inspiration for your menu, we’ve got a special post on our forum that has tons of great-tasting Thanksgiving recipes.  Check it out here.

Don’t forget on Friday “The Best Of RecipeSecrets.net” goes on sale.  This special edition cookbook features 150 of our best secret recipes from your favorite restaurants.  Today I have another sample recipe from the book.  Chili’s chicken enchilada soup combines chicken, tomatoes, Cheddar cheese and just the right amount of spice.  This hearty soup always tastes great on a chilly day.

Remember, we’re only going to sell 1,000 of these cookbooks at a special Black Friday price, so look out for an email for us on Nov 29th and act quickly to secure your copy.

Enjoy!

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New Secret Recipe
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Chili’s Margarita Grilled Chicken

1 cup liquid margarita mix
1⁄4 cup tequila
1 tablespoon minced garlic
4 boneless, skinless chicken breasts
Salt and pepper

1. Combine the margarita mix, tequila, and garlic in a dish
with the chicken breasts and let marinate for 2 hours in the
refrigerator. When ready to prepare, drain and season with
salt and pepper.

2. Preheat the grill to medium-high heat.

3. Spray the grill with olive oil cooking spray and cook the
chicken breasts until done, 6 to 8 minutes on each side.

Serves 4

Source: The Best of RecipeSecrets.net
Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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Chili’s Chicken Enchilada Soup

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We have been baking cookies all week at my house in preparation of Christmas.  Last night we made a batch of gingersnap cookies with butterscotch chips.  These cookies came out perfect – soft and delicious. You can get the recipe on our forum: Go Here

Today’s secret recipe will show you how to make my favorite soup at Chili’s.  Their chicken enchilada soup combines a rich and cheesy broth with just the right amount of spice to create a great-tasting soup.

Enjoy!

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New Secret Recipe
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Chili’s Chicken Enchilada Soup

4 cups chicken broth
1/2 cup of thick & chunky mild salsa (from jar)
8 packets of Taco Bell Mild Sauce
1 tsp minced garlic
8 ounces Velveeta cheese, diced
1 (12 oz) can chicken with liquid, flaked
1/4 cup dehydrated onion flakes
1 tsp salt, or to taste
1 tsp chili powder
1/2 tsp cumin
1 cup masa harina (tamale corn flour)
3 cups water
crumbled taco chips for garnish
sour cream for garnish

In a 3-qt saucepan, add the chicken broth, salsa, Taco Bell Mild Sauce, crushed garlic, Velveeta cheese, canned chicken and liquid, dehydrated onion flakes, salt, chili powder and cumin.

Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to pot.

Add remaining 1 cup of water to pot mix well and bring mixture to a boil.

Reduce heat and simmer soup for 30-40 minutes or until thick.

Serve soup in cups or bowls, and garnish each with crumbled corn tortilla chips and a tablespoon of sour cream.

Serves 12

Source: The Recipe Secret Forum
Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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