Boneless Buffalo Wings

This clone of Chili's new menu items gives us the zesty flavor of traditional Buffalo chicken wings without the bones or skin. That's because these "wings" are actually nuggets sliced from chicken breast fillets that are breaded and fried, then smothered with the same type of spicy wing sauce used on typical wings. If you like Buffalo wings, you'll love this recipe. Serve these babies up with some celery sticks and bleu cheese dressing on the side for dipping. Now you can actually eat Buffalo wings with a fork!

1 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 egg
1 cup milk
2 chicken breast fillets
4-6 cups vegetable oil
1/4 cup Crystal or Frank's Louisiana hot sauce
1 tablespoon margarine

On the side:
bleu cheese dressing (for dipping)
celery sticks

1. Combine flour, salt, peppers and paprika in a medium bowl.

2. In another small bowl, whisk together egg and milk.

3. Slice each chicken breast into 6 pieces. Preheat 4-6 cups of vegetable oil in a deep fryer to 375 degrees.

4. One or two at a time, dip each piece of chicken into the egg mixture, then into the breading blend; then repeat the process so that each piece of chicken is double-coated.

5. When all chicken pieces have been breaded, arrange them on a plate and chill for 15 minutes.

6. When the chicken is done resting, drop each piece into the hot oil and fry for 5-6 minutes or until each piece is browned.

7. As chicken fries, combine the hot sauce and margarine in a small bowl. Microwave sauce for 20-30 seconds or just until the margarine is melted, then stir to combine. You can also use a small saucepan for this step. Just combine the hot sauce and margarine in the saucepan over low heat and stir until margarine is melted and ingredients are blended.

8. When chicken pieces are done frying, remove them to a plate lined with a couple paper towels.

9. Place the chicken pieces into a covered container such as a large jar with a lid. Pour the sauce over the chicken in the container, cover, and then shake gently until each piece of chicken is coated with sauce. Pour the chicken onto a plate and serve the dish with bleu cheese dressing and sliced celery on the side.

Serves 2-4 as an appetizer.

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Calypso Cooler

Ever order one of those expensive specialty drinks off those shiny, full-color restaurant table-stand cards and wish you had the recipe? Well, this is one of those drinks, off of one of those cards, from the popular Chili's chain. It's a great one to be made in a much larger quantity for a party-time punch bowl...with a punch.

2 shots Captain Morgan Spiced Rum
1 shot peach Schnapps
1 shot grenadine
1 cup orange juice
ice
orange wedge
maraschino cherry

1. Combine the rum, peach schnapps orange juice and grenadine in a shaker. Shake well.
2. Pour drink over ice cubes or crushed ice in a big glass. Add an orange wedge and a cherry.

Makes one drink.

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Cheesy Chili

Ingredients:
1 15 oz can chili
1 14 oz can dices tomatoes
1 cup Minute Rice
I cup water
1 - 1 1/2 cup shredded cheese of your choice
Salt and pepper to taste

Preparation:
Bring chili, water and tomatoes to boil in a large frying pan. Once it is boiling, add the minute rice and simmer for one to two minutes. Remove from heat and sprinkle cheese over the top and serve. Also tastes great with sour cream and buttered bread.


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Chicken Enchilada Soup

It's an item that you won't even find on the current menu, at this national restaurant chain. But ask your server what soups are available and this is a selection that's available every day of the week. The dish is one of Chili's most raved-about items, and a recipe to clone the delicious soup is easily one of the most requested here on the Internet. Looks like it's time for an official JMR custom clone to answer those many requests. The secret here is the addition of masa harina -- a corn flour that you will find in your supermarket near the other flours, or in the Mexican food section. You'll find the recipe for the pico de gallo garnish in the Chili's Nacho Burger clone recipe.
Enjoy, amigos!

1 tablespoon vegetable oil
1 lb. of chicken breast fillets (approx. 3 fillets)
1/2 cup diced onion
1 clove garlic, pressed
4 cups chicken broth
1 cup masa harina
3 cups water
1 cup enchilada sauce
16 ounces Velveeta
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon cumin

Garnish:
shredded cheddar cheese
crumbled corn tortilla chips
pico de gallo (from recipe for November 17, 1997)

1. Add 1 tablespoon of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4-5 minutes per side. Set chicken aside.

2. Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent. Add chicken broth.

3. Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to pot with onions, garlic and broth.

4. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.

5. Shred the chicken into small, bite-size pieces and add it to the pot. Reduce heat and simmer soup for 30-40 minutes or until thick.

6. Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo.

Makes approx. 12 servings.

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Chocolate Chip Paradise Pie

What makes this dessert so special is the way it comes to your table sizzling in a cast iron skillet. Just like fajitas. The chocolate chip cookie and graham cracker crust "pie" is topped with a scoop of vanilla ice cream, and then drizzled with chocolate and caramel syrup. It's all served up in a hot skillet of cinnamon butter. Yum! If you want to prepare this one just like they do at the restaurant, you'll need one of those skillets for each serving. Small iron skillets work the best, but any 6 or 8-inch frying pan will do fine. You just have to be sure your pan is super hot to get that authentic Chili's "sizzle." If you don't have enough of the right pans for each serving, you can slide it all onto a plate. It may not have the sizzle of the real thing, but it'll still taste awesome!

Cookie Layer:
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup butter (1 stick), softened
1/3 cup granulated sugar
1 egg
1 tablespoon milk
1/2 teaspoon vanilla extract
1/2 cup shredded coconut

Crust Layer:
6 tablespoons butter
1/4 cup sugar
1 1/2 cups graham cracker crumbs
1 1/4 cups semi-sweet chocolate chips
1/2 cup chopped walnuts

Cinnamon Butter:
1/2 cup butter (1 stick), softened
3 tablespoons granulated sugar
1 1/2 teaspoons cinnamon
9 scoops vanilla ice cream
chocolate syrup
caramel syrup
6 tablespoons chopped walnuts

1. Preheat the oven to 325 degrees.

2. Combine the flour, baking soda and baking powder in a medium bowl.

3. In a separate large bowl, beat together the butter and sugar with an electric mixer. Continue beating for about 30 seconds or until mixture turns lighter in color. Add the egg, milk, and vanilla and beat until smooth.

4. Slowly mix the dry mixture into the wet mixture. Beat until well-combined and then mix in the coconut flakes. Set this cookie dough aside for now.

5. Melt 6 tablespoons of butter in a medium bowl in the microwave on high temperature for about 30 seconds. Add the sugar and stir well for 30 seconds. Add the graham cracker crumbs and stir. Press this mixture into the bottom of a 9x9-inch baking dish or pan.

6. Sprinkle the cup of chocolate chips evenly over the graham cracker crust.

7. Press the cookie dough into the dish, covering the chocolate chips. Use flour on your fingers to keep the soft dough from sticking.

8. Sprinkle the chopped walnuts over the dough. Use your fingers to press the nuts into the dough.

9. Bake for 40-45 minutes or until the edges of the “pie” become light brown.
10. Prepare the cinnamon butter by creaming together the butter, sugar and cinnamon in a small bowl with an electric mixer on high speed.

11. When you are ready to make your dessert, heat up a small skillet over medium heat. When the skillet is hot, remove it from the heat then add about 1 tablespoon of the cinnamon butter to the pan. It should quickly melt and sizzle. Slice the “pie” into 9 pieces and place one into the hot skillet. If the “pie” has cooled, you can reheat each slice by zapping it in the microwave for 30-40 seconds.

12. Place a scoop of ice cream on top of the “pie.” Drizzle chocolate and caramel syrup over the dessert and then sprinkle about 2 teaspoons of chopped walnuts over the top. Repeat for the remaining ingredients and serve sizzling in the skillet.

Makes 9 desserts.

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Nacho Burger

Menu Description: "Nacho Ordinary Burger! Shredded lettuce, tortilla strips, chili queso & green onions. Served open faced w/sour cream, guacamole, jalapenos & pico de gallo."

Here's a clone recipe for a delicious new burger from Chili's unlike any you may have tasted before. It was designed by the folks at this popular chain to incorporate several of restaurant's prepared sides -- all of which you will now have clones for -- including Chili's chili queso, Chili's pico de gallo, and Chili's guacamole. Stack it all onto a bun with a juicy 1/4-pound ground beef patty and some crumbled tortilla chips for crunch, and you've got a slightly spicy, South-of-the-border taste. Muy bien, amigos!

Pico de Gallo:
2 medium tomatoes, diced
1/2 cup diced Spanish onion
2 teaspoons chopped fresh jalapeno pepper, seeded and de-ribbed
2 teaspoons finely minced fresh cilantro
Pinch of salt

Guacamole:
2 small or 1 large Haas avocado
2 tablespoons sour cream
1/4 cup diced tomato
1/2 teaspoon diced jalapeno
1/4 teaspoon chopped fresh cilantro
1/4 teaspoon lemon juice
1/8 teaspoon salt

Chili Queso:
3 ounces ground beef
1 teaspoon all-purpose flour
pinch of salt
pinch of ground black pepper
16-ounce bottle Cheez Whiz
2 tablespoons milk
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika

2 pounds ground beef
4 large sesame seed buns
2 cups iceberg lettuce, shredded or chopped thin
2 tablespoons mayonnaise
1 green onion, chopped
16-20 tortilla chips
2-3 fresh jalapenos, sliced

1. First make the pico de gallo. This is easy. Just combine all of the ingredients for the pico in a small bowl and mix well. Cover bowl and chill in the refrigerator.

2. Now we'll make the guacamole. In a small bowl, smash up most of the avocado, but be sure to leave several unsmashed chunks. Add the remaining ingredients for the guacamole to the avocado and mix well. Cover bowl and chill in the refrigerator, next to the pico.

3. Next we'll make the chili queso. In yet another small bowl, mix together ground beef, flour, a pinch of salt, a pinch of black pepper, and a pinch of chili powder. Use your hands to work the dry ingredients into the ground beef. Brown the beef in a small skillet over medium heat for about 5 minutes. Use a spoon or spatula to crumble the beef as it cooks. Cook until it's brown, then set aside.

4. Melt the Cheez Whiz with 2 tablespoons of milk over low heat. When milk and cheese has been combined, add the remaining queso ingredients. Heat while stirring often until cheese is smooth and creamy, then cover saucepan and remove it from the heat.

5. Pre-heat a griddle or large frying pan over medium heat. Lightly butter the face of each bun and brown the buns face-down on the heat.

6. Separate the ground beef into four 1/2-pound portions. Roll each portion of meat into a ball and then pat the meat down into a circular patty slightly larger in diameter than the hamburger buns. Cook the hamburger patties for 5-10 minutes per side, until done. Lightly salt and pepper each burger patty.

7. Build the burger open-faced in the following order starting with the bottom bun:

On Bottom Bun:
1/2 cup shredded lettuce
hamburger patty
2 tablespoons chili queso
4 or 5 crumbled tortilla chips
2 teaspoons green onion

On Top Bun:
1/2 tablespoon mayonnaise
2 tablespoons pico de gallo
2 tablespoons guacamole
4 jalapeno slices

Serve burger with extra queso and guacamole. May also serve french fries on the side and use the chili queso for dipping.

Makes 4 burgers.

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The Twisted Lemonade Twist is a simple, thirst-quenching blend of vodka, triple sec and sweet & sour mix. The Margarita Presidente is a much fancier and more expensive designer libation made from Sauza Commemoritiva, Cointreau, and Presidente Brandy. It's served up in a salt-rimmed martini glass, and will surely become a favorite drink for your year-end festivities at a fraction of the cost of the real deal. Now we're gonna party like it's 2001! Happy New Year from JMR!!

Twisted Lemonade Twist
1 ounce vodka
1/2 ounce triple sec
1/3 cup sweet & sour mix
lemon wedge

1. Fill a glass with crushed ice and add vodka and triple sec.

2. Top off the drink with sweet & sour mix

3. Add a lemon wedge for garnish and serve.

Serves 1.

Add A Twist To The Twist:
You can also add a splash of cranberry juice to make this a pink lemonade twist.


Margarita Presidente
1 ounce Sauza Commemoritiva Tequila
1/2 ounce Cointreau
1/2 ounce Presidente Brandy
1/2 ounce Rose's lime juice
1/3 cup sweet & Sour mix

1. Combine all ingredients in a shaker with crushed ice. Shake

2. Pour drink into a martini glass rimmed with salt. Serve the remainder of the drink in the shaker on the side.

Serves 1.

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Skillet Queso

Ingredients:
1 2 lb. brick Kraft Velveata Cheese
2 Cans Hormel no-bean Chile

Preparation:
Just heat in together in a crock pot for a few hours or until melted.

Serve with heated corn chips.

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Southwestern Eggrolls

If you've spent any time on the Secret Recipe Board, you know that this is one of the most requested clones from Chili's. Unfortunately the "clone" recipes that are floating around out there for this dish are pretty lame. So into the JMR test kitchen we go, and out comes the closest thing you'll ever savor next to actually eating the real thing. These "eggrolls" are made with flour tortillas, stuffed with a spicy blend of corn, green onions, black beans, spinach, jalapeno peppers, monterey jack cheese and spices. When you add the creamy avocado ranch dipping sauce, you're tastebuds will begin to party. Make these several hours before you plan to serve them so that they can freeze solid before frying. This will help to make the outside a dark golden brown, and the eggrolls will stay folded without letting any oil seep into the filling. This is how they cook 'em at the restaurant chain. And now you can check out the video for a hands-on demonstration.

1 chicken breast fillet
1 tablespoon vegetable oil
2 tablespoons minced red bell pepper
2 tablespoons minced green onion
1/3 cup frozen corn
1/4 cup canned black beans, rinsed and drained
2 tablespoons frozen spinach, thawed and drained
2 tablespoons diced, canned jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
dash cayenne pepper
3/4 cup shredded Monterey Jack cheese
five 7-inch flour tortillas

Avocado-ranch dipping sauce:
1/4 cup smashed, fresh avocado (about half of an avocado)
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon buttermilk
1 1/2 teaspoons white vinegar
1/8 teaspoon salt
1/8 teaspoon dried parsley
1/8 teaspoon onion powder
dash dried dill weed
dash garlic powder
dash pepper

Garnish:
2 tablespoons chopped tomato
1 tablespoon chopped onion

1. Preheat barbecue grill to high heat.

2. Rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or until done. Lightly salt and pepper each side of the chicken while it cooks. Set chicken aside until it cools down enough to handle.

3. Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat.

4. Add the red pepper and onion to the pan and sauté for a couple minutes until tender.

5. Dice the cooked chicken into small cubes and add it to the pan. Add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan. Cook for another 4 minutes. Stir well so that the spinach separates and is incorporated into the mixture.

6. Remove the pan from the heat and add the cheese. Stir until the cheese is melted.

7. Wrap the tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot.

8. Spoon approximately one-fifth of the mixture into the center of a tortilla. Fold in the ends and then roll the tortilla over the mixture. Roll the tortilla very tight, then pierce with a toothpick to hold together. Repeat with the remaining ingredients until you have five eggrolls. Arrange the eggrolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours. Overnight is best.

9. While the eggrolls freeze prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl.

10. Preheat 4-6 cups of oil to 375 degrees.

11. Deep fry the eggrolls in the hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes.

12. Slice each eggroll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce. Garnish the dipping sauce with the chopped tomato and onion.

Serves 3-4.

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Southwestern Vegetable Soup

If you like a soup that's packed with veggies, that's low in fat, and has some of that Southwestern zing to it, this is the one for you. Just toss all the ingredients in a pot and simmer. Garnish with some shredded cheese and crumbled tortillas, and prepare to take the chill off.

6 cups chicken broth (Swanson is best)
1 14.5-ounce can diced tomatoes, with juice
1 cup water
1 cup canned dark red kidney beans, with liquid
1 cup frozen yellow cut corn
1 cup frozen cut green beans
1 4-ounce can diced green chilies
1/2 cup diced Spanish onion
1/2 cup tomato sauce
6 corn tortillas, minced
1 1/2 teaspoons chili powder
dash garlic powder

Garnish:
1 cup grated cheddar/jack cheese blend
1 cup crumbled corn tortilla chips

1. Combine all the soup ingredients in a large saucepan or soup pot over high heat. Be sure to mince the corn tortillas into small pieces with a sharp knife before adding them to the soup.

2. Bring soup to a boil, then reduce the heat and simmer for 45 minutes to 1 hour, or until the soup has thickened and tortilla pieces have mostly dissolved.

3. To serve soup ladle 1 1/2 cups into a bowl. Sprinkle a heaping tablespoon of the grated cheddar/jack cheese blend over the top of the soup, and then a heaping tablespoon of crumbled corn tortilla chips over the cheese.

Makes 6 servings.

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