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Southwestern Potato Skins

December 22, 2013, 5:03 pm
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SOUTHWESTERN POTATO SKINS
Chi Chi's Recipe

8 small baking potatoes, baked and cooled slightly
1/2 (12 oz) package Italian turkey sausage or pork sausage
2/3 cup medium salsa
1 (11.5 oz) jar salsa con queso
sour cream
sliced green onions

Heat oven to 425 degrees.
Cut baked potatoes in half lengthwise. Scoop out cooked potato, leaving 1/4 inch shell. Place potato shells on ungreased baking sheet. In medium skillet or saucepan, brown sausage; drain. Return to skillet. Stir in salsa; cook 2 minutes. Spoon sausage mixture evenly into potato shells. Top each with salsa con queso. Bake 10 to 15 minutes or until heated thoroughly. Serve with sour cream, and sliced green onions, if desired.
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Chili Cheese Enchiladas

December 22, 2013, 5:11 pm
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CHILI and CHEESE ENCHILADAS
Chi Chi's Recipe

Makes 6

1 1/2 cups shredded Cheddar cheese, divided
1 cup shredded Monterey Jack cheese
3 tablespoons diced green chilies, drained
6 (6 inch) tortillas, heated
2 (15 oz.) cans chili with beans, drained
1 cup enchilada sauce

Heat oven to 350 degrees. Lightly grease 11 x 7 inch baking dish. In medium bowl, combine 1 cup Cheddar cheese and chilies; mix well. Add chili to cheese mixture. Spoon about 1/2 cup of chili mixture onto each tortilla. Roll-up to enclose filling. Place seam-side down in baking dish. Drizzle with 1/2 cup enchilada sauce. Sprinkle with remaining Cheddar cheese. Bake enchiladas 30 to 40 minutes or until hot and cheese is melted. Serve with remaining heated enchilada sauce.

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Black Bean Soup

December 22, 2013, 5:15 pm
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BLACK BEAN SOUP
Chi Chi's Recipe

Serves 6

1/2 pound bacon, cut into 1 inch pieces
1 cup sliced celery
1 cup chopped onion
2 teaspoons minced garlic
2 (15 oz.) cans black beans, drained and rinsed
1 (16 oz.) jar mild salsa
1 1/4 cups water
1 teaspoon crushed red pepper flakes
1/2 teaspoon pepper
2 tablespoons chopped fresh cilantro

1. In large saucepan, cook bacon, celery, onion and garlic over medium heat, stirring occasionally, 12 to 15 minutes or until bacon is crisp; drain. Add beans, picante sauce, water, bouillon, red pepper flakes and black pepper to saucepan; bring to a boil. Reduce heat to low; simmer, stirring occasionally, 25 to 30 minutes. Stir cilantro into soup. Serve with dollops of sour cream, if desired.
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Steak and Mushroom Quesadillas

December 22, 2013, 5:17 pm
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STEAK and MUSHROOM QUESADILLAS
Chi Chi's Copycat Recipe

Makes 4

4 ounces flap or skirt steak marinated in soy sauce, pineapple juice, garlic, salt and black pepper
1 ounce sliced red bell peppers
1 ounce sliced green bell peppers
1 ounce sliced yellow onions
2 ounces sliced mushrooms
1 ounce garlic butter
1 (12 inch) jalapeno cheddar or flour tortilla
3 ounces Monterey Jack and Cheddar cheese blend
3 ounces fresh pico de gallo

Toppings
1 ounce shredded iceberg lettuce
1 ounce guacamole
1 ounce sour cream
2 ounces chili con queso or other dipping sauce

Pico De Gallo
1 pound diced Roma tomatoes
3 ounces diced yellow onions
1/2 ounce chopped fresh cilantro
salt, pepper, granulated garlic and fresh lime juice to taste


Marinate the steak for at least 2 hours prior to grilling. Grill steak to preferred doneness. Remove the steak from the grill and slice thinly.

Saute the red peppers, green peppers, yellow onions and mushrooms in the garlic butter until the vegetables are semi soft and have a light golden color to them. Lay the tortilla on a medium heat grill or large saute pan.  Top the tortilla with the cheese, pico de gallo, sauteed vegetables and the grilled steak. Allow to heat until the cheese has melted. Once the cheese has melted, fold the tortilla in half. Remove the tortilla from the heat and cut into four wedges. Place the cut tortilla on a large serving plate and finish off with shredded lettuce, sour cream, guacamole and chili con queso for dipping.

Pico de gallo: Mix all ingredients and chill.
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Top Mexican Chains

February 3, 2014, 5:14 pm
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Chipotle
Baja Fresh
Qdoba
Moe's Southwest Grill
On the Border
Taco Bell
El Pollo Loco
Wahoo Fish Tacos
Chevy's Fresh Mex
Chuy's
Del Taco
Chili's
El Torito
Taco Cabana
Pappasito's Cantina
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Del Taco Introduces Bowls Full of Freshness for Just $4

September 4, 2014, 9:44 am
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 Del Taco is launching three new Fresca Bowls: premium, made-to-order bowls loaded with fresh ingredients and offering guests a “bowlful of fresh tastes” in every bite. Fresca Bowls, the latest addition to the Del Taco menu, are packed to the rim with fresh, flavorful, high-quality ingredients and are the ideal choice for guests looking for an alternative to the tortilla every now and then.

Priced at just $4 each, Del Taco’s Fresca Bowls are served on a bed of fresca lime rice and seasoned black beans, and are offered in the following three varieties:


  • Southwest Grilled Chicken & Veggie Bowl combines fresh-grilled chicken and a blend of fire-roasted, red and green bell peppers, caramelized onions and flavorful Poblano peppers
  • Pollo Asado Grilled Chicken Bowl is made with marinated, fresh-grilled chicken, hand-chopped pico de gallo salsa, onions and cilantro
  • Fire Roasted Veggie Bowl features Del Taco’s tangy green chile sauce, freshly-chopped pico de gallo salsa, and a blend of roasted vegetables


Del Taco’s Pollo Asado Grilled Chicken Bowl and Southwest Grilled Chicken & Veggie Bowl are each loaded with 4.5 ounces of fresh-grilled chicken per serving, significantly exceeding the amount of protein included in bowls offered by Quick Service Restaurants (QSRs) and fast-casual competitors. The Fire Roasted Veggie Bowl is ideal for guests looking for a delicious, meatless option.
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New Items at Rubio's

September 7, 2014, 7:07 am
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Rubios-taco-plate_500.jpg


Rubio's New Items:


  • Tropical Shrimp Burrito: Shrimp marinated with ancho chiles, herbs, garlic and olive oil, topped with pickled onions, mango habanero salsa and a Yucatan salsa with achiote, garlic, cumin, orange juice and lime, served in a flour tortilla with guacamole, Mexican rice, black beans and romaine lettuce, $8.29
  • Tropical Shrimp Taco (pictured): $3.99

Availability: Until Oct. 22, 2014
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Moe’s Southwest Grill New Item

September 29, 2014, 5:53 pm
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Moe’s Southwest Grill New Item


  • Chili Con Queso, cheese dip with seasoned ground beef and jalapeño peppers, suggested $1.39 for a side, suggested $3.89 for a cup, suggested $6.39 for a bowl.


Availability: Through Jan. 12, 2015
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Cheese Enchiladas

October 1, 2014, 9:00 am
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CHEESE ENCHILADAS
El Chico Copycat Recipe

Serves 6

2 tablespoons flour
2 tablespoons vegetable oil
1 teaspoon salt
1/2 cup chili powder
1/2 cup paprika
1 quart of water
12 corn tortillas
oil for heating corn tortillas
3/4 pound shredded American cheese
chopped white onions (optional)

In a medium sized pot combine vegetable oil and flour. Stir and cook for about 1 minute, or until this begins to become fragrant like pie crust. Add in salt, chili powder, and paprika. Stir to combine, begin to add in water, begin with 1/4 of the water. When the sauce becomes thick add in the next quarter of water, and repeat until the sauce is complete.

Preheat oven to 350 degrees. Heat corn tortillas in either the microwave by sprinkling a little water on the tortillas and wrapping them in a clean dish towel, or heat them in a small skillet with a little vegetable oil.

To assemble the enchiladas, spread a little sauce in the bottom of the dish. Place 1 1/2 tablespoons of cheese in the center of the corn tortilla and roll. Place the rolled tortilla in the baking dish. Fill the pan with your enchiladas and then top with the sauce. Heat for about 15 minutes or until the cheese melts. Some people like to add some chopped white onion on top.

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Tomatillo Salsa

October 2, 2014, 9:51 am
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TOMATILLO SALSA
Acapulco Fresh Copycat Recipe

2  (#10) cans tomatillos, drained and blended
3 cups diced onion
1 cup chopped cilantro
2 tablespoons chopped fresh garlic
2 ounces fresh chopped jalapenos
2 ounces lime juice
2 tablespoons salt
1 tablespoon sugar

Mix ingredients together and chill.

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Arroz con Pollo

October 2, 2014, 9:59 am
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ARROZ con POLLO
Acapulco Fresh Recipe

Serves 6

2 1/2 - 3 lbs. chicken, cut up
2 tablespoons olive oil
2 cups long grain rice
1 cup chopped onion
3 cloves garlic, chopped
3 1/2 cups water
1 cup chopped tomato
1 tablespoon chicken base
1 1/4 teaspoon salt
1/2 teaspoon saffron, crushed
1/2 teaspoon black pepper
1/2 teaspoon ground cumin
1 cup frozen baby sweet peas
1 (2 oz.) can sliced pimento, drained

Cut up chicken and sprinkle with salt. In a 12 inch skillet, brown chicken in hot olive oil for 15 minutes. Remove chicken from skillet. In remaining drippings, cook rice, onions and garlic until rice is golden, stirring frequently. Then add water, tomatoes, chicken base, salt, saffron, pepper and cumin. Bring to boil and stir well. Arrange chicken atop rice mixture. Cover and simmer 25-30 minutes, or until chicken is tender. Spread peas and pimento on top and cover. Cook 5 minutes more.
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Chili Con Queso

October 5, 2014, 8:07 am
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Moe's Southwest Grill makes a miniature volcano out of the ingredients in its menu items to promote the new Chili Con Queso burrito.


Chili Con Queso burrito.
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Cheese Crisp Special

October 5, 2014, 8:12 am
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CHEESE CRISP SPECIAL
Mexican Restaurant Recipe

Serves 6

Main Dish
6 (8 inch) flour tortilla shells
2 (8 oz.) cans refried beans
1 cup Cheddar cheese, shredded
1 cup Monterey jack cheese, shredded
5 medium tomatoes, sliced into wedges
3 medium avocados, sliced
6 yellow chiles
1 can black olives
cubed beef
shredded beef
guacamole


Prepare cubed beef and shredded beef. Keep warm. Heat oil to 425 degrees in a frying pan.  Deep fry flour tortillas flat, until crisp. Remove from oil and cool.

Heat refried beans, spread onto tortilla.  Add layers of cubed beef and shredded beef. Top with cheese and heat until cheese melts.  Top with tomato, avocado wedges, guacamole, olive and chile.



Cubed Beef
1 pound cubed sirloin
1 tablespoon celery, chopped
1 medium onion, chopped
1 medium bell pepper, thinly sliced
1 small yellow chile
2 teaspoons oil
1/4 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon white pepper
1/2 teaspoon salt

Cook all ingredients together for about 1 hour.


Shredded Beef
1 pound beef brisket
1/2 onion, chopped
1/4 teaspoon garlic powder
1/4 teaspoon cumin
1/4 teaspoon white pepper
1/2 teaspoon salt
1/4 cup tomato sauce
1/4 cup water
1 bay leave
2 medium tomatoes

Cook ingredients together for about 1 hour. Shred beef with fork.

Guacamole
4-6 medium avocados
1/2 tablespoon lemon juice
1/2 cup chopped onion
1 bunch cilantro, chopped
2 medium tomatoes, diced
salt and garlic powder to taste

Mash together peeled avocados; add all other ingredients, mix well and chill.


Notes: The Cheese Crisp Special was popular among Casa de Pico customers from the first day it was served in 1971. Diane Powers, owner and operator of Bazaar del Mundo Shops and the Bazaar del Mundo Restaurant Group, wanted to create a unique signature dish. The 40-year-old recipe consists of a crisp flour tortilla, topped with refried beans, two kinds of beef or shredded chicken, melted cheese, fresh avocado slices, tomato wedges, guacamole and sour cream.
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Empanadas

October 6, 2014, 10:58 am
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EMPANADAS
Abuela Della's Restaurant Recipe

Canola oil for frying
3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons sugar
1/2 cup shortening
cooked meat or dried fruit (your preference)

Preheat oil or heat oven to 350 degrees. Sift together all dry ingredients. Using a pastry cutter or fork, add the shortening into the dry mixture. Mix well. Roll dough out on a lightly floured board and knead the dough as you would for sopapillas. Cut the dough into 4 inch rounds. Place 2 tablespoons cooked meat or fruit in the center of each round and fold in half. Seal the edges together by pinching. Bake or fry until brown. Baking may take a little longer – maybe 30 minutes or more.


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Smoked Chicken Taquito

October 8, 2014, 10:17 am
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SMOKED CHICKEN TAQUITO
Austin Grill Recipe

4 chicken taquitos
1 tablespoon melted Butter
shredded lettuce (desired amount)
2 tablespoons guacamole
2 tablespoons pico de gallo
1 tablespoon sour cream
1 tablespoon tomato chipotle
1 teaspoon paprika

Brush hot griddle with melted butter.  Place chicken taquitos in hot melted butter and sear until golden brown an all sides.  These  will need to be frequently turned on the griddle to ensure even
color and crispness.  Place garnish in center.  Mound guacamole in center of shredded lettuce, garnish with Pico. Stack taquitos as Lincoln logs and drizzle sour cream and tomato chipotle in a zig zag pattern alternating direction of each sauce to contrast.

Garnish: Lettuce, Guacamole, Pico de Gallo, Sour Cream, and Tomato Chipotle Sauce

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Chocolate Kahlua Tacos

October 9, 2014, 8:59 am
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CHOCOLATE KAHLUA TACOS
Arizona Wigwam Resort Recipe

Plate Sauces: Vanilla, Chocolate, Cinnamon, Orange, and Kiwi*
Taco Shells (recipe follows)
1/2 pint of strawberries or raspberries, cleaned and washed
Chocolate Kahlua Mousse (recipe follows)

Chill the dessert plates. With the plate sauces, form concentric circles to cover the entire plate to the rim. Using a toothpick, make a spider web design with the sauces.

Holding the taco shell in hand, fill with a few berries. Using a pastry bag with a star tip, pipe the mousse into the shell. Place the filled taco shell in center of plate and serve.

*Plate Sauces can be made from fruit purees.

Chocolate Taco Shells
8 ounces semi sweet couverture chocolate
1/2 teaspoon light corn syrup
1/2 teaspoon dark rum

Break up chocolate into small pieces and place into a mixing bowl. Set atop a double boiler that is simmering. Melt and mix chocolate until smooth over the double boiler until it reaches a temperature of 90 degrees. Add corn syrup and rum and stir until blended and smooth. DO NOT OVER MIX.

To form the shell, take a 6x6 inch piece of thin cardboard and cut out a circle 5 inches in diameter. You will then have a cardboard frame to form your Taco shell.

When the chocolate is ready, place a piece of wax paper on a cookie sheet then the cardboard frame. Spoon 3 tablespoons of chocolate into center of the circle. Using the cake spatula, spread the chocolate to fill the circle. Remove the cardboard. Drape the chocolate circle and wax paper over a 1/2-inch dowel and hang in the refrigerator to harden. Make sure the wax paper is against the wood. Keep the Taco shell refrigerated until ready to fill and serve.

Chocolate Kahlua
8 ounces semi sweet chocolate
4 ounces heavy whipping cream, warmed to a simmer
4 teaspoons Kahlua
1 pint heavy whipping cream, whipped

Break up chocolate into small pieces and place into a mixing bowl along with the heavy cream and Kahlua. Set atop a double boiler that is simmering. Melt and mix chocolate until smooth. Whip the whipping cream until firm peak consistency. When chocolate mix has cooled, gently fold in the whipped cream.
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Cheeseburger Burritos

October 11, 2014, 8:12 am
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California Tortilla is adding a Cheeseburger Burrito to its menu through Dec. 31, 2014 at all California Tortilla locations.

The Cheeseburger Burrito features ground beef, sliced avocado, salsa, California Screamin' sauce, Romaine lettuce, jalapenos, Mexican rice and queso, rolled up in a flour tortilla.

Prices are $6.59 for a small burrito and $7.39 for a regular burrito or bowl (prices may vary by location.) Customers can add bacon for $1 more.
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Chicken Picado

November 5, 2014, 10:50 am
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CHICKEN PICADO
Carlos O'Kelley's Copycat Recipe

Picado Sauce:
1 cup milk
1 (8 oz.) container sour cream
1 1/2 sticks butter, divided use
1/4  teaspoon salt
1/4 teaspoon pepper
1 teaspoon minced fresh garlic
corn starch mixture to thicken sauce (2 tsp. corn starch with 2 tsp. water mixed)
1 tomato, diced very thin, drained (save juice)

Chicken:
4 -8 boneless chicken breasts, cut in pieces no larger than 1 inch
6 -10 green onions, sliced very, very thin (separate white onion and green stems you will use both)
1 small green bell pepper, diced very thin

Picado:
16 ounces shredded Monterey jack cheese
2 -3 small tortillas per person

Preheat oven to 350 degrees.

TO PREPARE THE PICADO SAUCE:  Combine milk, sour cream, 1/2 cup of the butter, salt, pepper, and minced garlic in skillet over medium to medium low heat. Stir and heat till sauce starts to boil. Transfer sauce to Blender. Puree sauce till smooth. Transfer back to skillet. Continue to heat till boiling. Add cornstarch mixture and stir till thickened. Add tomato juice from diced tomatoes and stir. Transfer back to blender Puree. Cover and set aside.

TO PREPARE THE CHICKEN:  Melt the remaining 1/4 cup butter in skillet over medium heat. Saute the white portions of the green onions, bell pepper, and chicken. Add water if necessary to ensure chicken does not crisp or get dry. For best results lower temperature, cover and cook slowly. Cook till chicken is completely white.

TO BAKE THE PICADO: On oven safe plates, arrange chicken without allowing pieces to touch each other. (this may take several plates). Cover chicken with Picado sauce (3/4 covered). Cover entire mixture with heavy layer of Monterey Jack Cheese. Sprinkle diced tomatoes and scallions (green part of green onions sliced thin) over top of cheese. Bake in oven at 350 until all cheese is melted completely. Remove from oven just before it begins to turn a light golden color. Cheese still needs to be white.

Meanwhile, warm tortillas in microwave by placing wax paper between each tortilla stacked on a microwave safe plate for 1–3 minutes on high (covered). Serve fresh and hot from oven. Each tortilla should contain 2–4 tablespoons of Picado. Add any desired toppings (guacamole, Tomatoes, lettuce, salsa, etc.) Many people love this without any additional toppings. Roll tortillas and eat.




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Nacho Dip

November 5, 2014, 10:55 am
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NACHO DIP
Carlos O'Kelly's Copycat Recipe

Combine in a casserole dish:
1 cup refried beans
1/2 cup chili con queso
1/2 cup cooked ground beef
sliced fresh jalapenos to degree of heat wanted
1/2 cup shredded cheddar cheese

Place in 350 degree oven for 10 minutes to heat and melt the cheese.

Top with:
3 cups shredded lettuce
1/4 cup shredded cheddar cheese
1/2 cup diced tomatoes
1/4 cup sour cream
1/4 cup guacamole
1/4 cup pico de gallo
1/4 cup green onion tops

Serve with tortilla chips or heated flour tortillas

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Chile Rellenos

November 5, 2014, 10:59 am
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CHILE RELLENOS
Mamacita's Mexican Restaurant Recipe

1 pound ground beef
1/4 teaspoon each: salt; pepper and ground cumin
3 /4 teaspoons garlic powder
1 small carrot; peeled and diced
1/2 medium russet potato washed; peeled and diced
2 slices bacon; chopped
4 large poblanos; washed
3 large eggs; separated
1/4 teaspoon all purpose flour
1 1/2 cups vegetable oil

Place beef in large bowl. Mix in salt, pepper, cumin and garlic powder. Transfer to skillet and cook over medium-high heat until meat loses all its red color, about 20 minutes. Add carrot, potato and bacon; cook 10 minutes more. Remove from heat and reserve.

Place poblanos over hot grill about 20 seconds. Remove skin when peppers are cool enough to handle. Make a lengthwise slit in each (do not cut pepper in half; leave whole) and remove seeds. Place about 4 ounces meat mixture in each; reserve. Beat egg whites in electric mixer bowl on medium speed until stiff, about 5 minutes. Add flour, then egg yolks and beat 1 more minute.

In deep fryer, heat oil to 375 degrees. Place a "bed" of egg batter about twice the size of a pepper into hot oil. Place a pepper on top, then cover pepper completely with more batter. Carefully "splash" oil over batter with a spatula until batter turns a golden color. Remove pepper with spatula; drain on paper towel; serve. Repeat for remaining peppers.

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