Chili’s(™) Classic Nachos

Today I have a secret recipe for one of my favorite appetizers served at Chili’s.  The classic nachos are a simple dish, but it packs lots of flavor.  Crisp tortilla chips are topped with seasoned chicken, cheese and jalapeno slices.  This dish is great for when you’re entertaining guests or just enjoy them as an evening snack.

You can always find more secret recipes from Chili’s in our Secret Recipe Archive: Go Here

Enjoy!

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New Secret Recipe
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Chili’s(™) Classic Nachos
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

16 tortilla chips (Large and whole, not broken)
1 vidalia onion (cut in half and sliced)
1/2 cup mild cheddar cheese (shredded)
1 (1 ounce) envelope of fajita seasoning mix
1 bell pepper (cut in half, deseeded, then sliced into strips)
1 cup lettuce (shredded)
1 uncooked boneless chicken breast (cut in strips)
1/2 cup monterey jack cheese (shredded)
1/2 cup of pace thick & chunky salsa
2 tablespoons sour cream
pickled jalapeno slices

Saute the chicken, onions, & peppers as directed on the seasoning pack.When done, drain mixture and set aside.

Place the tortilla chips in a circle on a large plate that is oven proof or microwaveable.

Layer the chicken, onions, & peppers on top of the tortilla chips.

Layer the shredded cheeses on top of the chicken, and top with jalepeno peppers.

Place the plate in oven at 350 degrees just until the cheeses are melted or microwave on medium.

When the nachos are ready, add the shredded lettuce in the middle of the platter.

Top the lettuce with the salsa & the sour cream and guacamole.

Have a comment or question about this recipe? Post it here


Until Next Time… Be Well!

Kind Regards,

Ron

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Obika’s Chilled Organic Tomato Soup

Today’s 5 star secret recipe comes from Obika Mozzarella Bar in Los Angeles.  Tomato soup doesn’t get any more fresh, simple or fast than this recipe.  Essentially this chilled soup consists of a purée of fresh ripe tomatoes.  The secret to this dish is using quality ingredients so make sure you select the best tomatoes and use fresh basil.

This soup pairs nicely with this tomato, cucumber and red onion salad from our forum: Go Here

Enjoy!

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New 5 Star Secret Recipe
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Obika’s Chilled Organic Tomato Soup

2 pounds vine-ripened tomatoes
Salt and black pepper
4 to 6 tablespoons olive oil
Fresh basil leaves, for garnish
2 to 3 dozen croutons, for garnish
4 to 6 tablespoons stracciatella di burrata or burrata cheese, for garnish

Cut the tomatoes into large pieces. Purée the tomatoes in a blender or in a bowl using a hand blender until smooth and creamy. Strain to remove the seeds, if desired. Season to taste with salt and pepper (seasoning will vary depending on type and ripeness of the tomatoes).

Chill the purée over an ice bath or refrigerate just until cold. Pour into individual bowls, drizzling over a little olive oil and garnishing with fresh basil leaves. Finish each with 5 to 6 croutons and a tablespoon of stracciatella di burrata.

Serves 6

Source: LA Times

Get more secret restaurant recipes on our Secret Recipe Forum: Go Here

Or you can get our full collection of the world’s finest 5-Star Restaurant recipes: Go Here

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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Parmesan Oven Fries

I have some fantastic new recipes (below) that are easy to prepare and loaded with wonderful flavors.  First, I have a delicious low fat recipe for oven baked Parmesan fries.  This side dish tastes great and has less fat than the traditional deep fried fries.

This dish is only one of the delicious recipes featured in the “Low Fat Cooking Volume 1” cookbook.  This book features over 100 great-tasting low fat recipes that you will love.

Members of our Secret Recipe Cookbook Club will receive this entire cookbook with their membership.  If you’re interested in joining the club, you can download your first 5 cookbooks right now: Go Here

Or if you’d like to get this title alone, go here.

Enjoy!

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New Secret Recipe
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Parmesan Oven Fries

4 large baking potatoes – (abt 2 lbs), peeled
1/2 tsp dried whole thyme
1/2 tsp freshly-ground black pepper
1 Tbs extra-virgin olive oil
Vegetable cooking spray
1/4 cup finely-grated fresh Parmesan cheese
1/2 tsp salt

Cut each potato into three pieces and then into strips. Pat wedges dry with paper towels and place in a bowl.

Add thyme and pepper and toss well. Drizzle oil over wedges, tossing well to coat.

Arrange in a single layer on a baking sheet coated with cooking spray. Bake at 450 degrees for 30 minutes.

Sprinkle cheese and salt evenly over wedges. Bake an additional 10 minutes or until tender and browned.

Serve warm.

Servings: 6

Source – Low Fat Cooking Volume 1

Enjoy these great tasting and easy-to-prepare recipes from our forum:

Mini Fish Tacos

Spicy Chicken Sausage Hash

Caraway-Crusted Pork Chops

 

Find these recipes and many more on our forum: Go Here

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Mrs. Field’s(™) Cranberry White Chocolate Cookies

Today I have a secret recipe for a yummy cookie served at Mrs. Field’s.  There’s nothing quite like a fresh-baked warm cookie.  This recipe will show you how to make Mrs. Field’s cranberry white chocolate cookies.  This cookie combines sweet and tart flavors to create the perfect bite.  Enjoy these with a cold glass of milk.

You can find more secret recipes from Mrs. Field’s on our forum: Go Here

Enjoy!

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New Secret Recipe
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Mrs. Field’s(™) Cranberry White Chocolate Cookies
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

1 cup (2 sticks) butter, softened
1 1/2 cups brown sugar
1/4 cup granulated sugar
2 eggs
1/4 tsp. vanilla extract
2 3/4 cups all-purpose flour
1 cup rolled oats (not instant)
1 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
1/4 tsp. ground cinnamon
1 1/2 cups chopped dried cranberries
1 cup chopped walnuts (I omitted these, we don’t usually put nuts in our cookies)
3/4 cup white chocolate chunks (I used white baking chips)

Preheat the oven to 350 degrees F.

In a large bowl, cream together the butter, sugars, eggs, and vanilla with an electric mixer on high speed.

In another bowl, mix together the flour, oats, baking powder, baking soda, salt and cinnamon.

Stir the dry ingredients into the wet stuff until blended. Stir in the cranberries, walnuts, and white chocolate.

Spoon 1/4 cup portions 2 inches apart onto a nonstick surface (parchment paper, silicone mat, or Release foil [I just greased my cookie sheet, none of that fancy stuff for me]) on baking sheets. Bake for 15 to 18 minutes, or until the edges of the cookies are just beginning to brown – the cookies will still be soft in the center. Allow the cookies to cool for at least 15 minutes before serving.

Have a comment or question about this recipe? Post it here


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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