Sixteen Spice Chicken

May 1, 2016, 1:15 pm

≫ Next: Spice Crusted Strip Steak

≪ Previous: Shrimp & Poblano Chowder

$

0

0

SIXTEEN SPICE CHICKEN
Mesa Grill Recipe

1 roasting chicken, whole washed and dried
1 gallon water
1/4 cup salt, Kosher
1/2 cup brown sugar
3 tablespoons cinnamon
3 tablespoons dried ancho chile powder
3 tablespoons ground pasilla chile powder
3 tablespoons ground cumin
3 tablespoons ground coriander
3 tablespoons ground ginger
1 tablespoon ground cloves
1 tablespoon ground fennel
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon allspice
1 teaspoon arbol chile
3 tablespoons brown sugar
2 tablespoons kosher salt
2 tablespoons fresh coarse ground black pepper
1 teaspoon cayenne pepper
2 teaspoons olive oil

In a large vessel, place water, 1/4 cup kosher salt and 1/2 cup brown sugar in a gallon of water. Dissolve well and add a fresh chicken or it can be added completely frozen. Cover with foil and allow to brine for at least 2 hours for a fresh chicken in the fridge or 4-8 hours for a frozen chicken on the counter. Pull chicken from the brine, rinse under cold water and dry well. Discard the brine.

Combine the spices in a medium bowl. Note that this will make a lot of spice rub and you will not use it all. Store leftover spice rub in a tightly sealed jar and store in the freezer.

Brush chicken with olive oil and rub 3 tablespoons of the spice mixture over the entire bird and inside the cavity. You may find that you want to add more of the rub after cooking and serving. It's better to use a lighter hand in this step and add it at the table later until you find your perfect taste point. Place chicken on a plate and allow to sit in the fridge for an hour.

Place the chicken on your rotisserie at 400 degrees @ 15 minutes per pound. Let go until just cooked through. Let rest 15 minutes before serving.

---

Spice Crusted Strip Steak

May 1, 2016, 1:18 pm

≫ Next: New Mexican Spice Rubbed Pork

≪ Previous: Sixteen Spice Chicken

$

0

0

SPICE CRUSTED STRIP STEAK 
Mesa Grill Recipe

2 tablespoons ancho chile powder
1 tablespoon Spanish paprika
1 tablespoon ground coriander
1 tablespoon dry mustard
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chile de arbol
kosher salt
freshly ground black pepper
4 (12 oz.) New York strip steaks
2 tablespoons canola oil

To make the spice rub, combine the ancho powder, paprika, coriander, dry mustard, oregano, cumin, chile de arbol, 1 tablespoon salt and 1 tablespoon pepper in a small bowl.


Preheat a grill to medium-high or preheat a grill pan over medium-high heat. Brush both sides of the steaks with the oil and season with salt and pepper. Rub one side of each steak with about 2 tablespoons of the spice mixture.

Grill the steaks, rub side down, until lightly charred and a crust has formed, 3 to 4 minutes. Flip over the steaks and continue grilling for 5 to 6 minutes more for medium rare; the steaks will be bright pink in the middle.

New Mexican Spice Rubbed Pork

May 1, 2016, 1:22 pm

≫ Next: Guajillo Apple Pandowdy

≪ Previous: Spice Crusted Strip Steak

$

0

0

NEW MEXICAN SPICE RUBBED PORK
Mesa Grill Recipe

2 tablespoons olive oil
1 (2 lb.) pork tenderloin
salt

New Mexican Rub:
2 tablespoons dried ancho chile powder
2 tablespoons light brown sugar
1 tablespoon ground pasilla chile powder
2 teaspoons de arbol chili powder
2 teaspoons ground cinnamon
2 teaspoons allspice

Bourbon-Ancho Sauce:
2 tablespoons olive oil
1 large red onion, finely chopped
2 cups bourbon
2 tablespoons bourbon
3 ancho chilies, soaked, seeded, stems removed and pureed
6 cups homemade chicken stock
1 cup apple juice concentrate, thawed
8 whole black peppercorns
1/4 cup light brown sugar

For the Rub: Combine all ingredients in a bowl.

For the Pork: Preheat the oven to 400 degrees. Heat the olive oil in a medium saute pan, over high heat. Season the pork with salt on both sides. Rub the pork evenly (and generously!) with the spice rub. Sear the pork on both sides until golden brown. Cook in the oven to medium doneness, about 10 minutes.

For the Sauce: Heat olive oil in a medium saucepan over medium-high heat. Add the onions and cook until soft. Add the bourbon and cook until completely reduced. Add the remaining ingredients and cook until reduced by half. Strain through a fine mesh strainer, return mixture to the pan, and cook to sauce consistency. Add the remaining 2 tablespoons of bourbon and cook for 2 minutes. Season with salt.  Serves 6-8.

Guajillo Apple Pandowdy

May 1, 2016, 1:28 pm

≫ Next: Blue Corn Crab Cakes

≪ Previous: New Mexican Spice Rubbed Pork

$

0

0

GUAJILLO APPLE PANDOWDY

Blue Mesa Grill Recipe

2 cups sugar (divided use)

2 teaspoons ground cinnamon

3 tablespoons cornstarch

3 1/2 pounds Honeycrisp or Pink Lady apples, peeled and sliced 1/3 inch thick

13  tablespoons unsalted butter (divided use)

2 teaspoons vanilla extract (divided use)  

3 tablespoons Guajillo Purée (recipe follows)

1 cup flour  

1/2 teaspoon kosher salt

1 tablespoon baking powder

1/2 cup yellow cornmeal

1 egg

10 tablespoons whole milk

vanilla ice cream, to taste

8 ounces store-bought cajeta or dulce de leche

Lightly butter a 9x13-inch baking pan or casserole. Preheat oven to 350 degrees.

Combine 12/3 cups of the sugar, cinnamon and cornstarch in a large mixing bowl. Add apples and toss to combine. Melt 3 tablespoons of the butter. Add melted butter, 1 teaspoon of the vanilla and Guajillo Puree to the apple mixture and toss to combine. Transfer apple mixture to prepared pan and set aside.

Sift flour, salt and baking powder into a large bowl. Add cornmeal and mix completely. Set aside.

Using a mixer fitted with a paddle attachment, combine remaining 10 tablespoons of butter and remaining 1/3 cup sugar at medium speed until fluffy and smooth. Beat in egg and vanilla; scrape down the bowl to avoid lumps. Turn the mixer to low speed and add 1/3 of the flour mixture. When combined, add 1/3 of the milk and mix until combined. Repeat until all the flour and milk have been mixed in and the batter is smooth. Distribute batter evenly over the apples. Press the batter into the top of the apples using your fingers or a rubber spatula so that it settles in between slices in places.

Bake for 45 minutes, or until the batter is golden and spongy to touch and the apple mixture bubbles on the edges. Let rest for 10 to 20 minutes before serving. Top each serving with a scoop of vanilla ice cream and drizzle with cajeta. Makes 12 servings.

Guajillo Purée: Bring 3 cups water to boil in a medium saucepan. Add 6 seeded and stemmed dried guajillo chiles (sold at Hispanic supermarkets); remove from heat and steep for 15 to 20 minutes, keeping chiles submerged with a plate on top. Reserve about 3/4 cup of the soaking liquid, then drain chiles into a colander.

 Place the chiles in a blender with some of the reserved soaking liquid — start with 2 or 3 tablespoons — and blend until the mixture makes a smooth puree. Add additional soaking liquid if needed. Strain the purée to remove seeds and unprocessed skin bits; if mixture is too thick to strain, blend in a little extra water. Transfer puree to a small skillet or saucepan and simmer over medium to medium-low heat until puree is reduced by half. (May be prepared several days ahead and refrigerated, tightly covered; let cool before refrigerating.)

Blue Corn Crab Cakes

May 1, 2016, 1:35 pm

≫ Next: Mesa Burger

≪ Previous: Guajillo Apple Pandowdy

$

0

0

BLUE CORN CRAB CAKES

Mesa Grill Recipe

6 tablespoons olive oil

1 medium red onion, diced

2 cloves garlic, finely chopped

2 jalapeno chiles, diced

1/4 cup sour cream or crème fraîche

1/4 cup prepared horseradish, drained

3 tablespoons Dijon mustard

2 pounds lump crabmeat

3 tablespoons Wondra flour

Kosher salt and freshly ground black pepper

2 cups blue cornmeal

Mango-Green Onion Relish (recipe follows)

Smoked Red Pepper Sauce, for garnish (optional, recipe follows)

Chopped fresh chives, for garnish (optional)

Heat 2 tablespoons of the oil in a medium saute pan over medium-high heat. Add the onion and cook until soft, 3 to 4 minutes. Add the garlic and jalapeños and cook for 1 minute. Remove from the heat and set aside to cool slightly.

In a large mixing bowl, whisk together the sour cream, horseradish, mustard, and onion mixture until combined. Pick over the crabmeat to remove any bits of shell. Add the crab and the flour to the bowl and gently fold to combine; season with salt and pepper. Refrigerate, covered, for 1 hour and up to 24 hours.

Divide the chilled crab mixture into 8 patties about 1/2 inch thick. Dredge each cake in the cornmeal and tap off any excess.

Heat the remaining 4 tablespoons olive oil in a large nonstick saute pan over high heat and fry the cakes until crusty and lightly golden brown, about 3 minutes on each side.

Place 2 crab cakes on each of 4 dinner plates and top each cake with mango-green onion relish and red pepper sauce. Garnish with chives. Serves 4.

Mango-Green Onion Relish:

2 ripe mangoes, peeled, pitted, and diced

2 green onions, white and green parts, thinly sliced

1 serrano chile, thinly sliced

2 tablespoons fresh lime juice

1 tablespoon honey

2 tablespoons olive oil

Kosher salt and freshly ground black pepper

Combine the mangoes, green onions, serrano chile, lime juice, honey, and oil in a medium bowl and season with salt and pepper. Let the relish sit at room temperature for at least 15 minutes before serving to allow the flavors to meld. This can be made up to 24 hours in advance and refrigerated. Bring to room temperature before serving. Makes about 1 1/2 cups.

Smoked Red Pepper Sauce:

4 red bell peppers, roasted, peeled, seeded, and chopped

1/2 small red onion, coarsely chopped

4 cloves roasted garlic, peeled

1/4 cup red wine vinegar

1 tablespoon honey

1 tablespoon Dijon mustard

1 tablespoon chipotle chile puree

Kosher salt and freshly ground black pepper

1/2 cup canola oil

Combine the red peppers, onion, garlic, vinegar, honey, mustard, and chipotle puree in a blender, season with salt and pepper, and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. Strain the sauce into a bowl. This sauce can be made 1 day in advance and refrigerated. Makes about 2 1/2 cups.

Mesa Burger

May 1, 2016, 1:41 pm

≫ Next: Smoked Shrimp Tacos

≪ Previous: Blue Corn Crab Cakes

$

0

0

MESA BURGER
Mesa Grill Recipe

1/4 cup Dijon mustard
1 tablespoon prepared horseradish, drained
1 large Vidalia onion, sliced crosswise into 1/2 inch thick slices
2 tablespoons canola oil
kosher salt and freshly ground black pepper
2 pounds ground chuck
8 slices Cheddar cheese (each 1/4 inch thick), preferably a mix of white and yellow
4 sesame seed hamburger buns
4 slices beefsteak tomato
4 lettuce leaves

Whisk together the mustard and horseradish in a small bowl; set aside.

Preheat the grill to high or a grill pan over high heat.

Brush the onion slices with the oil on both sides and season with salt and pepper. Grill the onion slices for 3 to 4 minutes on each side, until lightly golden brown.

While the onion is grilling, form the meat into 4 burgers. Season the burgers on both sides with salt and pepper. Grill for 3 to 4 minutes on each side for medium. Add 2 slices of the cheese to the top of each burger, cover the grill, and let melt, about 1 minute.

Place the burgers on the buns sandwiched with onion, tomato, lettuce, and a dollop of horseradish mustard.

Smoked Shrimp Tacos

May 1, 2016, 1:43 pm

≫ Next: Chocolate Coconut Bread Pudding

≪ Previous: Mesa Burger

$

0

0

SMOKED SHRIMP TACOS
Mesa Grill Recipe

Smoked Chile Butter:
2 sticks unsalted butter, softened
2 chipotle peppers, canned in adobo
2 cloves garlic
2 tablespoons chopped shallots
1 lime, juiced
salt and freshly ground pepper

Tomatillo Salsa:
10 tomatillos, husked and washed, 5 cut in half and 5 coarsely chopped
3 tablespoons fresh lime juice
1/4 cup finely chopped red onion
1 jalapeno pepper, finely chopped
2 tablespoons olive oil
1 tablespoon honey
salt and freshly ground pepper
1/4 cup coarsely chopped cilantro

Shrimp:
48 large shrimp, shelled and deveined
Smoked Chile Butter
kosher salt and freshly ground pepper
Tomatillo Salsa

For the Smoked Chile Butter: Place ingredients in a food processor and process until smooth. Scrape into a bowl and refrigerate for 1 hour. Remove 20 minutes before using.

For the Tomatillo Salsa: Place the halved tomatillos and the lime juice in a blender and blend until smooth. Place the coarsely chopped tomatillos, the onion and the jalapeno in a bowl, add the tomatillo mixture and toss to coat. Add the olive oil and honey and season with salt and pepper. Fold in the cilantro just before serving.

For the Shrimp: Preheat grill or grill pan. Grill the shrimp on both sides for 2 to 3 minutes, brushing with the butter every 30 seconds. Remove shrimp to a platter and immediately brush with the remaining butter. Sprinkle with salt and pepper. Serve the Tomatillo Salsa alongside.

Chocolate Coconut Bread Pudding

May 1, 2016, 1:47 pm

≫ Next: Chicken and Mushroom Posole Soup

≪ Previous: Smoked Shrimp Tacos

$

0

0

CHOCOLATE COCONUT BREAD PUDDING
Mesa Grill Restaurant Recipe

Ganache:
1/3 cup heavy cream
1/3 cup coarsely chopped bittersweet chocolate

Bring heavy cream to a simmer in a small saucepan. Remove from the heat, add the chocolate, let sit for 1 minute then whisk until smooth. Set aside.

Bread Pudding:
1/2 loaf brioche or challah, cut into 2 inch cubes
2 tablespoons unsalted butter, melted
1 1/2 cups coconut milk
1/2 cup heavy cream
1/4 cup granulated sugar
4 large egg yolks
1 tablespoons dark rum
1 teaspoon coconut extract
1/4 cup fine shredded desiccated coconut

Preheat oven to 325 degrees. Place bread cubes on a baking sheet, toss with the butter and bake until lightly golden brown, 12 to 15 minutes, turning once.

Combine coconut milk and heavy cream in a small saucepan and bring to a simmer over high heat. Remove and let sit 1 minute. Whisk together sugar and eggs in a large bowl until pale. Whisk in the warm coconut-cream mixture, dark rum and coconut extract until combined. Add the bread cubes to the cream mixture and toss to coat completely. Let sit 5 minutes.

Transfer the mixture to an 8 inch baking dish and drizzle the top with the chocolate ganache and the coconut and bake for 25 to 30 minutes or until almost set. Remove and let sit at room temperature for 30 minutes. Serve warm or at room temperature drizzle with the passion fruit sauce. Serves 4.

Passion Fruit Sauce:
6 passion fruit
1/4 cup granulated sugar
1/4 cup freshly squeezed orange juice
2 tablespoons white rum

Cut passion fruit in half and scoop out centers (seeds also) into a small saucepan. Add the sugar, orange juice and rum and cook over high heat until sugar has melted and sauce has thickened, about 5 to 7 minutes. Transfer to a bowl and chill in the refrigerator.

---

Chicken and Mushroom Posole Soup

May 1, 2016, 2:13 pm

≫ Next: Chunky Guacamole

≪ Previous: Chocolate Coconut Bread Pudding

$

0

0

CHICKEN and MUSHROOM POSOLE SOUP
Mesa Grill Recipe

2 (8 oz.) boneless, skin-on chicken breast halves (see note)
2 tablespoons canola oil
Kosher salt
freshly ground black pepper
2 ancho chiles
1 ounce dried porcini mushrooms
6 cups chicken stock
1 cup canned posole (hominy), rinsed and drained
3 tablespoons chopped fresh cilantro
3/4 cup shredded white Cheddar cheese
Fried Blue and White Corn Tortilla Strips  (recipe follows), for garnish
chopped fresh chives, for garnish (optional)
lime wedges, for garnish (optional)

Preheat the oven to 425 degrees. Brush the chicken on both sides with the oil and season with salt and pepper.

Place the chicken on a baking sheet and roast until golden brown and just cooked through, 12 to 15 minutes. Remove from the heat and, when cool enough to handle, discard the skin and shred the meat. Set aside.

While the chicken is cooking, put the anchos and porcini in separate small bowls. Bring a small saucepan of water to a boil and pour the hot water over the anchos and porcini just to cover. Let soak for about 30 minutes, or until softened. Drain, seed, and thinly slice the anchos. Drain and chop the porcini.

Pour the stock into a medium saucepan and bring to a simmer over medium heat. Add the anchos, porcini, and posole and cook for 15 minutes. Add the chicken and cilantro and simmer for 5 minutes; season with salt and pepper.

Ladle the soup into bowls and top with the Cheddar cheese, some of the fried tortilla strips, chives, and lime. Serves 4 to 6.

NOTE If you have leftover roasted chicken, use it here—you'll need about 2 cups shredded. And if you don't feel like frying, substitute good-quality tortilla chips for the fried tortilla strips.

Fried Blue and White Corn Tortilla Strips:
2 cups canola oil
2 (6 inch) blue corn tortillas, cut into thin strips
2 (6 inch) white corn tortillas, cut into thin strips
Kosher salt

Heat the oil in a high-sided large saute pan or shallow pot until it reaches 350 degrees  as measured on a deep frying thermometer. Add the tortilla strips in 2 batches and cook, turning once, until just crisp, 15 to 20 seconds. Transfer to a plate lined with paper towels and season with salt immediately. These can be made up to 1 day ahead and stored in an airtight container. Serves 4 to 6.

Chunky Guacamole

May 7, 2016, 8:27 am

≫ Next: Quinoa Fritters

≪ Previous: Chicken and Mushroom Posole Soup

$

0

0

CHUNKY GUACAMOLE

Frontera Grill Restaurant Recipe

1/2 small yellow onion, finely chopped

fresh hot green Chiles to taste (such as 2 Serranos or 1 jalapeno),  stemmed, seeded and very finely chopped

1 large tomato, cored and finely chopped

1 clove garlic, minced 

10 sprigs fresh cilantro, chopped 

3 medium ripe avocados, halved, pitted and skinned

1/2 teaspoon salt

juice of 1/2 lime 

In a medium bowl, combine the onion, Chiles, tomato,  garlic and cilantro. Add the avocado and, using hands or a large  wooden spoon, mash the avocado while mixing it into the other  ingredients to create a coarse, thick mass. Season with salt and enough lime juice, if desired, to add zing. 

Cover with plastic wrap pressed directly onto the surface of the  guacamole. Set aside for several minutes to allow flavors to blend.

When ready to serve: Garnish the guacamole with additional chopped onion, cilantro, radish 

slices or crumbled fresh cheese, if desired. Makes 6 servings (3 cups)

Note: When fresh tomatoes are out of season, substitute sun-dried tomatoes. 

Quinoa Fritters

May 24, 2016, 11:49 am

≫ Next: Baja Layered Salad

≪ Previous: Chunky Guacamole

$

0

0

QUINOA FRITTERS
Border Grill Restaurant Recipe

6 cups white or black quinoa, rinsed and drained
12 cups water
2 1/4 cups all-purpose flour
3 3/4 cups grated cotija, divided
2 1/2 tablespoon salt
to taste, freshly ground black pepper
3 cups finely chopped green onions, white and light green parts only
2 cups chopped flat-leaf parsley
9 eggs
9 egg yolks
grapeseed or canola oil, as needed for frying
6 cups pico de gallo salsa

Aji Amarillo Aioli:
1 1/2 cups mayonnaise
3 tablespoons freshly squeezed lime juice
1 1/2 tablespoons finely chopped flat-leaf parsley
3-4 tablespoons aji amarillo chile paste

In a dry saute pan over high heat, toast quinoa for about 5 minutes, shaking and stirring constantly to prevent scorching.  Transfer to a large saucepan and add water. Bring to a boil, reduce to a simmer and cook, covered, about 10 minutes or until water is absorbed. Cool. In a large bowl, combine quinoa, flour, 2 1/4 cups cheese, salt and pepper.  Add onions, parsley, eggs and yolks. Stir thoroughly with a spoon until mixture has the consistency of soft dough. Refrigerate, covered. Makes 18 cups.

For each serving, to order: Heat 1/2 inch oil in a saute pan over medium heat. Using two soup spoons, press 1/4 cup batter into an egg-shaped fritter and gently slide into the hot oil (or use a small ice cream scoop).  Repeat to make a total of 3 fritters. Fry for about 1 minute or until bottoms are golden brown. Turn and fry for about 1 minute on the second side or until golden brown.  Drain on paper towels. Arrange fritters on a plate and top each with 1 teaspoon aji amarillo aioli. Sprinkle with 1 tablespoon of cheese and serve 1/4 cup of salsa alongside.

For aji amarillo aioli: Whisk together mayonnaise, lime juice, parsley and salt. Add chile paste to taste. Makes 1 1/2 cups.

Baja Layered Salad

May 30, 2016, 5:40 pm

≫ Next: Chicken Chile Enchiladas

≪ Previous: Quinoa Fritters

$

0

0

BAJA LAYERED SALAD
El Pollo Loco Restaurant  Recipe

1 (10 oz.) bag Romaine and or Iceberg lettuce mix or 12 cups cut lettuce
1 cup shredded Cheddar cheese
2 large tomatoes, diced
1 (7 1/2 oz.) can sliced black olives, drained
1 each: medium yellow and green bell pepper, cut into julienne strips
3 to 5 pieces (about 2 cups) El Pollo Loco Grilled Chicken, skinned, de-boned and shredded
4 hard-cooked eggs, cooled and coarsely chopped
1/2 cup coarsely crushed corn chips
1/4 cup sliced green onions
salsa, ranch dressing or your favorite dressing

In a clear glass serving bowl, layer ingredients starting with lettuce and ending with green onions.  Serve with desired amount of dressing.  Makes 6 entree size servings.

Chicken Chile Enchiladas

May 30, 2016, 5:48 pm

≫ Next: Del Sol Chicken Tortilla Bake

≪ Previous: Baja Layered Salad

$

0

0

CHICKEN CHILE ENCHILADAS
El Pollo Loco Restaurant Recipe

nonstick cooking spray
1 (20 oz.) can enchilada sauce, heated
6 (6 1/2 inch) corn tortillas, heated
3 to 5 pieces (about 2 cups) El Pollo Loco Grilled Chicken, skinned, de-boned, shredded and heated
1 (7 oz.) can whole green chiles, drained and cut into strips
6 tablespoons diced onion
1/4 cup shredded Cheddar and/or Jack cheese, divided
garnish with sour cream, green onions and sliced olives (optional)

Preheat oven to 375 degrees.
Spray a large baking dish with cooking spray.  Pour half the enchilada sauce into baking dish; set aside.  Down the center of each heated tortilla, place 1/3 cup El Pollo Loco Chicken, 4 strips green chile and 1 tablespoon each diced onion and cheese; set aside remaining cheese.  Roll and place, seam side down, into baking dish.  Pour remaining sauce over enchiladas.  Cover and bake 20 to 25 minutes or until heated through.  The last 5 minutes of baking, remove cover and top with remaining cheese.  Garnish with sour cream, green onions and olives before serving.  Makes 6 enchiladas.

Del Sol Chicken Tortilla Bake

May 30, 2016, 5:56 pm

≫ Next: Flame Grilled Chicken Fajitas

≪ Previous: Chicken Chile Enchiladas

$

0

0

DEL SOL CHICKEN TORTILLA BAKE
El Pollo Loco Restaurant Recipe

nonstick cooking spray
3 to 5 pieces (about 2 cups) El Pollo Loco Grilled Chicken, skinned, de-boned and cubed
3/4 cup each: shredded Pepper Jack and Cheddar cheeses, blended
1 (14.5 oz.) can diced tomatoes with mild green chiles, drained
1 (10 3/4 oz.) can condensed Pepper Jack Cheese Soup or Cream of Chicken Soup
3/4 cup sliced green onions, divide
1 dozen (6 1/2 inch) corn tortillas, cut each tortilla into six wedges

Preheat oven to 375 degrees.
Spray a 2 1/2 quart  baking dish with cooking spray; set aside.  In a large bowl, combine El Pollo Loco Chicken, 1 cup cheese blend, soup, tomatoes and 2/3 cup green onions; blend well.  Set aside 9 to 12 tortilla wedges.  Fold in remaining tortilla wedges into chicken mixture; spoon into baking dish.  Bake, uncovered, 30 minutes or until heated through.  Tuck remaining tortilla wedges around the edges of the baked dish; top with remaining cheese. Bake 5 minutes longer.  Garnish with remaining green onions.  Makes 6 to 8 servings.

Flame Grilled Chicken Fajitas

June 5, 2016, 7:56 am

≫ Next: Loco for Nachos

≪ Previous: Del Sol Chicken Tortilla Bake

$

0

0

FLAME GRILLED CHICKEN FAJITAS
El Pollo Loco Restaurant Recipe

2 medium bell peppers, seeded and sliced, and fresh onions
1 tablespoon vegetable oil
1 tablespoon fajita seasoning
3 to 5 pieces (about 2 cups) El Pollo Loco Grilled Chicken, skinned, de-boned and shredded
8 (6 inch) fajita flour tortillas, heated
favorite fajita toppings such as pico de gallo, shredded cheese, chopped cilantro, guacamole and sour cream

In large skillet, saute peppers and onions in hot oil until crisp and tender; season lightly with fajita seasoning while sauteing.  Remove sauteed vegetables from skillet.  Saute chicken until heated through.  Place about 1/3 cup chicken and 1/4 cup vegetables down center of each tortilla.
Top with desired amounts of your favorite fajita toppings.  Serve immediately.  Makes 8 servings.

---

Loco for Nachos

June 5, 2016, 7:59 am

≫ Next: Chicken Chili

≪ Previous: Flame Grilled Chicken Fajitas

$

0

0

LOCO for NACHOS

El Pollo Loco Restaurant Recipe

1 pound bag plain or multi-colored tortilla chips

1 (16 oz.) can refried beans, heated

3 to 5 pieces (about 2 cups) El Pollo Loco Grilled Chicken, skinned, de-boned and shredded 

2 cups shredded Mexican cheese blend

1 cup pico de gallo or 1 (10 oz.) can Mexican diced tomatoes, drained

1/4 cup sliced fresh jalapeno peppers or chopped green chiles (optional)

1 (7 1/2 oz.) can sliced black olives, drained

Arrange broiler rack 6 to 8 inches from the heat.  Preheat the broiler. 

On a baking sheet, layer over tortilla chips: heated refried beans, El Pollo Loco Chicken, shredded cheese, pico de gallo, jalapenos and olives.  Broil until cheese is melted (about 5 minutes). 

Serve with your favorite toppings such as sour cream, guacamole, cilantro and green onions.

 Makes 12 servings.

Chicken Chili

June 5, 2016, 8:03 am

≫ Next: Bean Dip

≪ Previous: Loco for Nachos

$

0

0

CHICKEN CHILI
El Pollo Loco Restaurant Recipe

2 (26 oz.) cans Ranch Style Beans, undrained
1 (15 oz.) can kidney beans, undrained
1 (10 oz.) can Mexican diced tomatoes, undrained
1 (8 oz.) can whole kernel corn with peppers, drained
1/2 teaspoon. each: garlic powder and cumin
3 to 5 pieces (about 2 cups) El Pollo Loco Flame Grilled Chicken, skinned, de-boned and cubed
6-8 hallowed out individual sourdough bread loaves (optional)
Favorite Toppings such as Cheddar cheese, diced red onion and sour cream

In a large saucepan, combine the first 6 ingredients; blend well.  Fold in El Pollo Loco Chicken.
Heat over medium heat until hot and bubbly; stir often.  Spoon chili into hallowed sourdough bread bowls or soup bowls.  Top with favorite toppings.  Makes 6 to 8 entree size servings.

Bean Dip

June 5, 2016, 8:08 am

≫ Next: South of the Border Chicken Soup

≪ Previous: Chicken Chili

$

0

0

BEAN DIP
El Pollo Loco Restaurant Recipe

2 (16 oz.) cans refried beans
3-5 pieces (about 2 cups) El PolloLoco Grilled Chicken, skinned, de-boned and diced
1 cup each of shredded Cheddar and Jack cheese
1 (10 oz.) can diced tomatoes, drained
1 (4 oz.) can each: diced green chiles and chopped olives, drained
1/4 cup each: sliced green onions and chopped cilantro
1 teaspoon garlic salt
tortilla chips and assorted fresh cut vegetables for dipping

In a large saucepan, combine beans, El Pollo Loco Chicken and remaining ingredients except chips and fresh cut vegetables; blend well.

Over medium-low heat, heat until hot and bubbly and cheese is completely melted; stir often.
Transfer to a fondue pot or crockpot to keep dip warm during serving.
Serve with tortilla chips and assorted fresh cut vegetables. Makes 16 to 20 servings.

South of the Border Chicken Soup

June 5, 2016, 8:13 am

≫ Next: Tumbleweed White Chili

≪ Previous: Bean Dip

$

0

0

SOUTH of the BORDER CHICKEN SOUP
El Pollo Loco

2 teaspoons vegetable oil
1 teaspoon minced fresh garlic
3-5 pieces (about 2 cups) El Pollo Loco Grilled Chicken, skinned, de-boned and shredded
3 cups any combination of fresh or frozen cut vegetables such as zucchini, carrots, broccoli, celery, etc.
3 (14.5 oz.) cans chicken broth
1 (14.5 oz.) can diced tomatoes roasted garlic, undrained
1 cup egg noodles (cooked)
2 tablespoon chopped fresh cilantro
fresh Lime
shredded Jack or Queso Fresco cheese

In  a large saucepan, heat oil until hot.  Saute the garlic until tender.  Add the El Pollo Loco Chicken and remaining ingredients except cilantro, lime and cheese. Cover and bring to boil.

Reduce heat and simmer until the vegetables and noodles are tender (about 10 minutes).  Add the cilantro and cook 1 minute longer.  Add salt and pepper to taste.  Serve immediately with a squeeze of fresh lime and top with shredded cheese.  Makes 6 entree size servings.

Tumbleweed White Chili

June 5, 2016, 10:07 am

≫ Next: Tabasco Lime Chicken

≪ Previous: South of the Border Chicken Soup

$

0

0

WHITE CHILI
Tumbleweed Tex Mex Grill Restaurant Recipe

1 tablespoon olive oil
1/2 pound boneless skinless chicken breast, cut into small cubes
1/4 cup onion, chopped
1 cup chicken broth
1 can green chiles, chopped
1 can white beans (kidney, cannelloni or great northern)
2 green onions
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon oregano
1/8 teaspoon red chili pepper flakes
Monterey Jack cheese (optional)
sour cream (optional)

Heat oil in large pan or dutch oven over medium heat. Add cubed chicken, onions and red pepper flakes. Cook for about 5 minutes or until the chicken is done. Stir in broth, green chilis and spices. Simmer for about 15 minutes. Stir in beans and simmer about 5 minutes. Top with green onions, cheese or sour cream. Makes 4 servings.