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Time and time again, Chili’s never fails to satisfy love for good food and drinks with friends!  I made this salsa recipe this weekend to bring to a party and it certainly was a hit !

Ingredients:
14 1/2 oz can tomatoes and green chills
14 1/2 oz can whole peeled tomatoes plus the juice
1 tablespoon jalapeños (canned, diced, not pickled)
1 teaspoon jalapeños (canned, diced, not pickled)
1/4 cup diced onion
3/4 teaspoon garlic salt, to taste
1/2 teaspoon cumin, or more to taste
1/4 teaspoon sugar, to taste

Directions:

Place jalapeños and onions in a food processor; pulse for just a few seconds. Add both cans of tomatoes, salt, sugar and cumin. Process all ingredients until well blended, but do not puree.  You want the salsa to be chunky.  Place in covered container and chill.  Serve with your favorite tortilla chips.

I know I’ve said it many times, but Chili’s is one of my favorite spots for quick bite or some good drinks with friends.  I almost always order a Margarita Presidente to start off.  It tastes so good and goes down smooth.  And they serve it in a cool shaker too! lol…  The secret to recreating this recipe is to use the name brands listed in the recipe.  Enjoy responsibly!

1 1/4 ounces Sauzas Commemorativo Tequila
1/2 ounce Presidente brandy
1/2 ounce Cointreau liqueur
4 ounces sour mix
Splash of lime juice

Pour all ingredients into a shaker glass with crushed ice.  Shake very well and serve in a salt rimmed margarita glass with some ice.

Serves 1

I’m at Chili’s at least once a week! It’s close to home and has great appetizers, burgers and fajitas.  Can’t go wrong with the 2 for 1 drinks either!  I know you will all love this weeks recipe.  Juicy, marinated steak grilled to perfection! Served sizzling with onions and bell peppers. Goes great on a summer night !

1 1/2 pounds of Sirloin Steak
1 envelope dry onion soup mix
2 cups water
Sauteed onion & green pepper
1 small can diced green chilies
Flour tortillas
Shredded Cheddar cheese
Salsa

1. Cut sirloin steak into bite size pieces.
2. Place in crockpot, with chili’s, soup mix & water. Cook on low, 6-8 hours.
3. Chop onion & bell pepper in small stripes, saute in olive oil.
4.Warm tortillas in microwave.
5. Drain beef mixture. Place in center of tortillas, top with cheese, salsa & onion & pepper mix.

Serves 4

Serves: 4
Ready In: Less than 2 hrs

Ingredients:
4 boneless, skinless chicken breasts
1 cup Margarita Mix liquid
1/4 cup tequila
1 Tbs Minced garlic
Freshly ground black pepper, to taste
Salt, to taste
Directions:
Pour margarita mix, tequila and garlic over chicken breast and let marinate for 2 hours in refrigerator. When ready to prepare drain and dust with black pepper to taste.
Grilling works best, but you can also use an iron skillet and bring to medium high temperature.
Spray an oil coating into pan and braise chicken breast until done on each side.
Serve chicken breast on top of black beans and serve with your favorite Mexican rice and a generous helping of salsa.