Buffalo Wild Wings(™) Pepper Jack Steak Wraps

Buffalo Wild Wings might be known for an amazing selection of wing flavors, but they also serve up some delicious non-chicken dishes.  The pepper jack steak wrap features tender sirloin topped with a southwest ranch dressing, fresh pico de gallo and pepper jack cheese in a flour tortilla.  Serve with tortilla chips and salsa on the side.

Enjoy!

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New Secret Recipe  
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Buffalo Wild Wings(™) Pepper Jack Steak Wraps
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

1 lb top sirloin steak (thinly sliced)
Salt and pepper (to taste)
1 tablespoon vegetable oil
4 slices pepper jack cheese
2 cups shredded romaine lettuce
4 (10 inch) wheat tortillas

Southwest sauce-
½ cup mayonnaise
2 teaspoons ketchup
1 tablespoon cream-style horse radish sauce
¼ teaspoon paprika
¼ teaspoon salt
1/8 teaspoon dried oregano
1 pinch ground black pepper
1 pinch cayenne pepper

Pico de Gallo-
2 plum tomatoes (seeded and diced)
½ small white onion (finely chopped)
1 jalapeno pepper (seeded and chopped)
¼ cup fresh cilantro (chopped)
½ tablespoon fresh lime juice
salt (to taste)

To prepare the southwest sauce—in a medium bowl whisk together mayonnaise, ketchup, horseradish sauce, paprika, salt, oregano, black pepper, and cayenne pepper.

Cover and refrigerate until needed.

To prepare the pico de gallo—in a small bowl combine tomatoes, onion, jalapenos and cilantro.

Add the lime juice and salt. Mix well. Cover and refrigerate for 1 hour or until needed.

Heat oil in a large skillet over medium high heat.

Season with steak slices with salt and ground black pepper.

Add the steak to the pan and cook while stirring until the steak is fully cooked.

Spread a thin layer of southwest sauce down the center of a tortilla
(leaving about 1 to 2 inches from the sides without sauce).

Place a slice of pepper jack cheese in the center of the sauce.

Place ¼ of the steak on top of the cheese.

Place some shredded lettuce over the steak and some pico de gallo over the lettuce.

Bring the sides toward the center of the filling.

Fold the bottom of the tortilla up over the filling and continue to roll until the wrap closes.

Repeat with remaining tortillas.

Have a comment or question about this recipe? Post it here
Source: Recipe Secrets Forum

Until Next Time… Be Well!

Kind Regards,

Ron

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The Recipe Secrets Newsletter (RSN)  

Buffalo Wild Wings(™) Asian Zing Boneless Tenders

Today I have a secret recipe for one of my favorite boneless chicken tender recipes.  Buffalo Wild Wings features 16 sauces and 5 seasoning for their chicken wings.  My favorite sauce lately has been the Asian Zing and I love it on the boneless chicken tenders.  This sauce is both sweet and spicy with chili pepper, soy and ginger.

If you prefer a different flavor, you can always find more chicken wing recipes on our forum: Go Here

Enjoy!

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New Secret Recipe
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Buffalo Wild Wings(™) Asian Zing Boneless Tenders
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

For the chicken batter:
3 boneless skinless chicken breasts, cut into 1″ chunks
Oil for frying
1 cup all purpose flour
2 tsp salt
1/2 tsp ground black pepper
1 egg
1 cup milk

For the sauce:
2 tsp cornstarch
4 tsp rice wine vinegar
1/2 cup light corn syrup
1/3 cup granulated sugar
1/4 cup chili garlic sauce
1 Tbsp soy sauce
1 tsp lemon juice
1/4 tsp ground ginger
1/4 tsp salt
1/4 tsp minced garlic
Toasted sesame seeds, for optional garnish

In a large bowl, combine flour, salt, and black pepper.

In a small bowl whisk together the egg and milk. Dip each piece of chicken first in the egg mixture, and then roll in the flour mixture. Repeat so that each piece of chicken is double coated.

Refrigerate the breaded chicken for 20 minutes or longer for a crispier coating.

To prepare the sauce: Dissolve the cornstarch in rice wine vinegar in a small bowl.

Combine the vinegar solution with the remaining ingredients in a small saucepan over medium/low heat.

Heat mixture, stirring often, until the sauce reaches a boil, the remove it from the heat. Set aside.

Heat oil in a large, deep skillet to 375 F.

Fry the chicken in the hot oil in batches until the outside is nicely browned and fully cooked, 165 F., about 5 minutes per batch.

Drain on paper towels.

Toss the chicken pieces with the sauce and serve immediately.

Serves 6

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


Until Next Time… Be Well!

Kind Regards,

Ron

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Buffalo Wild Wings Garlic Parmesan Sauce

Buffalo Wild Wings is a great place to watch the game and enjoy some fantastic wings with a selection of 16 signature sauces.  With today’s secret recipe (shown below), you can bring one of their award-winning sauces to your home kitchen.  Of course the classic buffalo flavor is always popular, but if you haven’t tried their garlic Parmesan sauce with Italian herbs, then you must.

The secret to this sauce roasting the garlic to bring out its strong flavors.  This sauce also makes a great dip for bread sticks and vegetables.  Once you sample it for yourself, you will get all kinds of ideas as to how to enjoy this flavorful sauce.

Now that you have a delicious wing sauce, you can use this recipe on our forum to bake your chicken wings: Go Here

Enjoy!

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New Secret Recipe
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Buffalo Wild Wings Garlic Parmesan Sauce

2 Tablespoons olive oil
6 cloves garlic, peeled
1/2 Cup mayonnaise
1 Tablespoon corn syrup
2 Tablespoons parmesan cheese
1 Tablespoon apple cider vinegar
1 teaspoon lemon juice
1/4 teaspoon thyme
1/4 teaspoon marjoram
1/4 teaspoon oregano
1/4 teaspoon basil
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1/4 teaspoon black pepper

Preheat oven to 350 degrees F.

In a small baking dish, place the garlic and drizzle with the olive oil. Cover tightly with aluminum foil and bake 20-25 minutes, until garlic is tender and roasted.

Meanwhile, mix the remaining ingredients, whisk until smooth.

Once the garlic is roasted, let cool about 5 minutes. Crush into the sauce using a garlic press or by using the edge of a knife.

Mix well. Refrigerate a few hours or overnight.

Toss with your favorite wings.

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

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

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