Chili's Grill & Bar is a casual dining restaurant which serves American food influenced by Tex-Mex cuisine. This site will offer a collection of copycat recipes from items on the menu past and present.

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Firecracker Tilapia


FIRECRACKER TILAPIA
Chili's Copycat Recipe

Serves 4

1 teaspoon vegetable oil
1 teaspoon minced garlic
1/3 cup dark brown sugar
2 tablespoons water
1/4 cup Kikkoman hoisin sauce
2 tablespoons chili paste
1 teaspoon minced cilantro
1/4 teaspoon soy sauce
2 1/2 tablespoons rice vinegar
1 tablespoon vegetable oil
1 1/2 teaspoons minced garlic
1/4 cup minced red bell pepper
2 tablespoons chopped white onion
2 tablespoons chopped green onion
1/2 cup (4 ounces) bottled pimentos (sliced or diced), with liquid
1 1/2 cups water
3 tablespoons apple cider vinegar
2 teaspoons chili paste
1 1/2 teaspoons dark brown sugar
1 1/2 teaspoons soy sauce
1/2 teaspoon sesame seeds
1/4 teaspoon salt
1/4 teaspoon dried parsley
1/8 teaspoon ground black pepper
4 tilapia fillets
2 tablespoons melted butter
sesame seeds
minced cilantro

To make glaze: Saute 1 teaspoon garlic in 1 teaspoon oil over medium low heat in small saucepan. Add brown sugar, 2 tablespoons water, hoisin sauce, 2 tablespoons chili paste, 1 teaspoon cilantro and 1/4 teaspoon soy sauce. Simmer 5 minutes until thickened. Add rice vinegar, then remove sauce from heat. Cover until needed.

To make red chile tapenade: Saute 1 1/2 teaspoons garlic, red bell pepper and onions in 1 tablespoon oil over medium low heat for 2-3 minutes. Combine bottled pimentos with 1/2 cup water in blender; blend on high speed until smooth. Add pureed pimentos, 1 1/2 cups water, vinegar, 2 teaspoons chili paste, 1 1/2 teaspoons brown sugar, 1 1/2 teaspoons soy sauce, sesame seeds, salt, dried parsley and black pepper to saucepan. Simmer for 1 hour or until liquid has cooked off and mixture is thick paste. Cover and cool.

To make fish:  Preheat large skillet over medium heat. Brush both sides of fish with melted butter and season with salt and pepper. Cook fillets in preheated pan 4-5 minutes per side or until golden brown. Use spatula to place each fillet on serving plate and brush top of each fillet with glaze. Spoon a few teaspoons of tapenade onto center of each fish fillet. Sprinkle with sesame seeds and minced cilantro. Serve fish with rice and vegetables.

Peanut Buttercup Cheesecake




PEANUT BUTTERCUP CHEESECAKE
Chili's Copycat Recipe

1 cup graham cracker crumbs
1/4 cup Oreo chocolate cookie crumbs (3 cookies with filling removed)
1/3 cup butter, melted
1/4 cup smooth peanut butter (not chunky)
3 (8 oz) packages cream cheese, softened
3 eggs
1 cup sour cream
1 cup sugar
1 1/2 teaspoon vanilla
1/4 cup chocolate syrup
1 cup fudge topping
4 chilled regular size Reese’s peanut butter cups

Preheat the oven to 350 degrees. In a medium bowl combine the graham cracker crumbs, chocolate cookie crumbs and melted butter. Press the crumbs firmly over just the bottom of an 8-inch spring form pan. Bake for 6 to 8 minutes.

When the crust is cool, spread the peanut butter in a circle in the center of the crust. (you may soften the peanut butter for 30 seconds in the microwave to make it easier to spread.) You don’t need to spread the peanut butter to the edge, leave about an inch margin all around. You’ll need two separate bowls for the two fillings, one larger then the other. In the larger bowl, with an electric mixer, beat together the cream cheese, eggs, sour cream, sugar, and vanilla until smooth.

Remove 1 cup of the cream cheese mixture and pour it into the smaller bowl. Add the chocolate syrup to this mixture and combine. Pour the larger bowl of filling into the pan and spread it evenly over the crust. Pour the chocolate filling into the the filling and spread it out. Using the tip of a knife, swirl the chocolate into the white filling beneath it. A couple of passes should be enough.

Lower the oven temperature to 350 degrees. Bake the cheesecake for 70 to 80 minutes or until it becomes firm in the center. Remove from the oven and allow it to cool. When the cheesecake is completely cool, soften the fudge topping in a double boiler or the microwave for about 45 seconds, then spread it out evenly over the cheesecake. Be sure to cover the entire surface of the filling.

Unwrap the peanut butter cups and chop them into small chunks. Sprinkle the peanut butter cup pieces and any crumbs over the top of the cheesecake. Chill. Slice the cake 5 times through the middle to make 10 slices.

Mix and Match Fajitas


MIX and MATCH FAJITAS


Mix and match fajitas introduced earlier in the month offer customers a pick two or three option of grilled chicken, steak, shrimp or pork carnitas atop a bed of sizzling bell peppers, onions, chipotle-garlic butter and chopped cilantro. The dish is presented with a variety of new toppings, which includes cheddar cheese, fresh guacamole, pickled onion and jalapeno relish, cumin lime sour cream, house-made pico de gallo and fresh salsa, plus flour or corn tortillas.

Bring the spicy flavors south of the border to your own home. This copycat recipe of Chili's chicken fajitas taste just like the original. Sauteed with red and green bell peppers, and topped with fresh cilantro, this is a great fajita recipe. I can hear the sizzling already!

Meat Marinade
1/2 cup vegetable oil
1 tablespoon chili powder
1/2 tablespoon crushed coriander
1/2 tablespoon crushed peppercorns
1 teaspoon soy sauce
1/2 teaspoon fresh garlic, chopped
1/2 teaspoon oregano
1/2 teaspoon salt
4 sprigs of fresh cilantro, chopped
1 bay leaf
1 jalapeno pepper, chopped

Meat and Vegetables
2 chicken breasts, cut into strips (and beef or shrimp)
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
1 onion, cut into strips

Combine marinade ingredients and pour over chicken, let sit overnight or 2 hours if in a hurry. Drain meat.
Heat two ounces of oil in a heavy skillet and add meat, cook for 2 minutes. Add vegetables and cook until meat is done and vegetables are crispy. Pour over tortillas with your favorite toppings.


Guiltless Chicken Platter



GUILTLESS CHICKEN PLATTER
Chili's Grill & Bar Recipe

Serves 4

Pueblo Rice
2 tablespoons oil
2 tablespoons butter
1 1/2 cups diced onion
1 3/4 cups diced celery
1 1/4 cups diced carrot
1 1/2 teaspoon seasoning salt
1 cup pineapple juice
1 1/2 cubes of vegetable stock (base) dissolved in 1 cup of hot water
3 cups of water
1 cups of diced red and green (mixed) bell peppers
3 cups rice

Chicken and Vegetables
4 (6-oz.) chicken breasts
3 1/2 cups veggies (zucchini, yellow squash, red onions, red & green bell peppers)
1 sprinkle parmesan cheese (on veggies)
4 each corn on the cob
2 3/4 cups pueblo rice (see recipe below)

To make the Pueblo Rice: Saute the veggies in the oil and butter until cooked. Add seasoning salt, pineapple juice, vegetable stock, and water, and bring to a simmer. Add bell pepper and rice. Bring to a boil, reduce heat, and cook (covered) - approx. 15 minutes. Remove from heat, and let stand until rice is tender. (Makes more than needed for the recipe)

To make the chicken and vegetables: Grill chicken breasts about 4 1/2 minutes on each side. Place veggies in the microwave to steam approx. 2 minutes. Place thawed corn in the microwave to steam approx. 3 minutes. Arrange chicken, rice, corn on the cob and veggies on a plate, garnish veggies with parmesan cheese.

California Grilled Chicken Flatbread



CALIFORNIA GRILLED CHICKEN FLATBREAD
Chili's Copycat Recipe

Serves 1

1 high fiber flatbread (or medium-large tortilla)
3 tablespoons shredded Mexican blend cheese
2 ounces cooked and chopped skinless chicken breast
1/2 teaspoon precooked real crumbled bacon
1/2 tablespoon mayonnaise
1/8 teaspoon garlic powder
1 tablespoon chopped cilantro
2 tablespoons pico de gallo
1 oz. sliced avocado (about 1/4th of an avocado)

Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.  Lay flatbread on the baking sheet, and top with cheese, chicken, and bacon. Bake until hot and lightly browned, 8 - 10 minutes.  Meanwhile, in a small bowl, combine mayo with garlic powder. Add 1 tsp. water, and mix until uniform. Top the flatbread with remaining ingredients, and drizzle with mayo mixture.

Beef Fajitas



BEEF FAJITAS
Chili's Copycat Recipe

Serves 4

1 1/2 pounds of sirloin steak
1 envelope dry onion soup mix
2 cups water
sauteed onion & green pepper
1 small can diced green chilies
flour tortillas
shredded cheddar cheese
salsa

Cut sirloin steak into bite size pieces. Place in crock pot, with chili’s, soup mix & water. Cook on low, 6-8 hours. Chop onion & bell pepper in small stripes, saute in olive oil. Warm tortillas in microwave. Drain beef mixture. Place in center of tortillas, top with cheese, salsa & onion & pepper mix.

Cactus Colada



CACTUS COLADA

1/2 cup sweetened flaked coconut
1 cup unsweetened pineapple juice
1/2 cup gold tequila
1/2 cup cream of coconut
juice of 2 limes
3 to 4 cups cracked ice

Toast coconut at 350 degrees on a baking sheet for 6 minutes. Make sure to check your coconut every few minutes. Blend Pineapple Juice, tequila, cream of coconut, lime, and 3 cups of ice until smooth. Pour into glasses and enjoy

Watermelon Margarita



WATERMELON MARGARITA
Chili's Copycat Recipe

2 cup watermelon
1 ounce silver tequila
1/2 ounce Triple Sec
ice cubes

 Blend watermelon chunks until smooth and liquid. Add in silver tequila, triple sec and ice. Blend until smooth. Rim glass with lime and dust with sugar. Garnish with a lime wedge.