Chili’s(™) Awesome Blossom Petals

Today’s secret recipe will show you how to make one of Chili’s tasty appetizers.  The awesome blossom petals are pieces of onion coated with a seasoned breading and fried to a golden-brown.  These are served with a tangy and spicy dipping sauce.  

Be careful not to fry too many petals at once, they will reduce the temperature of the oil, and the result would be petals that aren’t crispy.

Enjoy!

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Chili’s(™) Awesome Blossom Petals
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Sauce:

1/2 cup sour cream
2 tablespoons ketchup
1/2 teaspoon McCormick Seasoned Salt
1/8 teaspoon cayenne pepper
1 1/2 teaspoons prepared horseradish

Breading:

2 1/2 cups flour
2 teaspoons McCormick Seasoned Salt
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon paprika
1 cup buttermilk

vegetable oil for frying
onion

In a small bowl combine sour cream, ketchup, seasoned salt, cayenne pepper, and horseradish and stir well.

Cover, and place in the refrigerator until you are ready to serve.

First, peel the onion, It will depend on how large your onion is, but you want to end up with cuts that are about 1/2 inch thick.

Cut the stem of the onion off and place the onion stem side down on the cutting board.

Cut the onion in half vertically and horizontally.

You should have 4 pieces, then make two additional diagonal cuts.

In a bowl add the buttermilk.

In another bowl combine the flour, seasoned salt, black pepper, garlic powder, onion powder, and paprika. Stir with a fork to mix up the breading.

Bread the onions by first putting in the flour, then dip into the buttermilk, and back into the flour.

Rest the onions on a wire rack.

Preheat oil to 350 degrees. Add a the onions in small batches, do not overcrowd the onions.

Cook for 2 to 3 minutes or until they are golden.

Remove from oil, and then drain on a wire rack.

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Until Next Time… Be Well!

Kind Regards,

Ron

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The Recipe Secrets Newsletter (RSN)  

Chili’s(™) White Spinach Queso

Today’s secret recipe will teach you how to make a tasty appetizer served at Chili’s.  The white spinach queso is a rich and creamy dip made with spinach, garlic and cheeses.  This dip is great as a snack and is perfect for serving at a party.  Serve with crispy tortilla chips.

Top this dip with some fresh pico de gallo by following this recipe from our forum: Go Here

Enjoy!

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Chili’s(™) White Spinach Queso

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1 tablespoon canola oil
2 cups baby spinach leaves
2 tablespoons butter
2 tablespoons flour
3/4 cup whole milk
1/2 teaspoon garlic powder
8 ounces white American cheese
2 cups Jack cheese
pico de gallo (optional)

Set the oven to broil.

In a cast iron skillet add the canola oil on medium high heat.

Add the spinach and cook until just wilted, then remove from the pan.

Add the butter to the pan, then the flour, stir and cook for 20 seconds before adding in the milk slowly.

Add in the garlic powder and whisk well before adding in the cheeses.

Stir the mixture for 1-2 minutes until thick and bubbly then add in the spinach and stir.

Broil for 1-2 minutes or until golden brown on top.

Top with pico de gallo (optional).

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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)  

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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Chili’s(™) Classic Nachos
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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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Chili’s(™) Chicken Enchilada Soup

Today I have a secret recipe for Chili’s chicken enchilada soup.  This soup has a nice thick base and is loaded with chunks of chicken and spicy enchilada flavor.    The best part is that this recipe can be prepared in under 30 minutes.  Top this soup with crispy tortilla strips and sour cream.

You can find more secret recipes from Chili’s on our forum: Go Here

Enjoy!

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Chili’s(™) Chicken Enchilada Soup
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1/4 cup vegetable oil
1 1/2 cups onion, diced
1 tsp cumin
1 tsp chili powder
1 tsp garlic powder
1/4 tsp cayenne pepper
1 cup Masa Harina (found in the Mexican isle of your grocery store)
4 cups chicken broth
1 cup chunky salsa
1 (15oz) can RED enchilada sauce
8 ounces Velveeta cheese, cubed
3 cups chicken, shredded
Toppings
Tortilla strips
Sour cream

In a 3-qt saucepan heat the oil.

Once hot, add the onions and spices and saute until onions are soft and translucent, about 5 minutes.

In a separate bowl combine the Masa harina with 4 cups of chicken broth and whisk until combined.

Pour mixture into the large pot, and stir constantly, cooking, for 2-3 minutes. Mixture will become thick.

Pour in the remaining chicken broth, enchilada sauce and salsa, stir and bring to a boil.

Add the cubed Velveeta cheese, and stir until melted. Stir in the shredded chicken.

Serve topped with sour cream and tortilla strips.

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


Until Next Time… Be Well!

Kind Regards,

Ron

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