Chili's® Awesome Blossom Copycat Recipe

1 Prepared Onion
2 1/2 C. Flour
2 tsp McCormick Seasoned Salt
1/2 tsp. Coarsely Ground Pepper
1/4 tsp. Garlic Powder
1 C. Butter Milk

Mix all dry ingredients together. Onion may be sliced like a blossom by cutting the top 1/4 off, the top has the stem. Then peel and be very careful to leave the root intact. Carefully slice from the top of the onion down but stop about 1/2" before you get to the root, taking care not to cut through the root. Slice the rest of the onion like a pie into many servings. When complete soak onion in cold ice water for 1/2 hr. so the onion's petals w ill start to open up and bloom. Drain onion and dip in flour mixture and dust well. Dip onion then in buttermilk and back in flour mixture. Place in hot oil and fry until golden. Oil should cover onion. When done drain well and place on plate and cut center out of onion so the petals may easily be removed.

Dipping Sauce
1/2 C. Sour Cream
2 Tbsp. Catsup
1/2 tsp. McCormick Seasoned Salt
1/8 tsp. Red Pepper
1 1/2 tsp. Fresh Horseradish
1/4 tsp. Paprika

Mix all together and serve in the middle of the onion blossom. Garnish with paprika and just a dash of red pepper.

Chili's® Chicken Fajitas Nachos Copycat Recipe

16 tortilla chips (Large and whole, not broken)
1 (1 ounce) envelope of mccormicks fajitas seasoning mix
1 uncooked boneless chicken breast (cut in strips)
1 vidalia onion (cut in half and sliced)
1 bell pepper (cut in half, de seeded, then sliced into strips)
1 jalapeno (de seeded and cut in slices)
1/2 cup Monterey jack cheese (shredded)
1/2 cup mild cheddar cheese (shredded)
1 cup lettuce (shredded)
1/2 cup of pace thick & chunky Salsa
2 tablespoons sour cream
2 tablespoons guacamole (optional)
Directions Sauté Chicken, Onion, & Peppers as directed on the Fajitas seasoning pack. Drain mixture and set aside.

Place Tortilla Chips in a circle on a large Oven proof platter. Layer Chicken, Onions, & Peppers on top of the Tortilla Chips. Layer Shredded Cheeses on top of the chicken, and top with Jalapenos.

Place plate in oven (350° just until Cheeses are melted) or microwave on medium.

When Nachos are ready, add the shredded Lettuce (in the middle of the plate or platter). Top the Lettuce with the Salsa & the Sour Cream and Guacamole.

Chili's® Salsa Copycat Recipe

14 1/2 ounces can tomatoes and green Chills (like Ro-Tel)
14 1/2 ounces can whole peeled tomatoes plus the juice
1 tablespoon plus 1 tsp jalapenos (canned, diced, not pickled)
1/4 cup diced onion
3/4 teaspoon garlic salt
1/2 teaspoon cumin
1/4 teaspoon sugar

Place jalapenos and onions in processor; process for just a few seconds. Add both cans of tomatoes, salt, sugar and cumin. Process all ingredients until well blended, but do not puree. Place in covered container and chill. A couple of hours of chilling will help the flavors to blend and develop. Serve with your favorite thin corn tortilla chips.

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Chili's® Southwestern Egg Rolls Copycat Recipe

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 jalapenos 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


Preheat barbecue grill to high heat.

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.

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

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

Dice the cooked chicken into small cubes and add it to the pan. Add the corn, black beans, spinach, jalapenos 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.

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

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

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 if necessary. Repeat with the remaining ingredients until you have five egg rolls. Arrange the egg rolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours or overnight

Prepare the avocado-ranch dipping sauce right before you cook the egg rolls to prepare by combining all of the ingredients in a small bowl.

Preheat 4-6 cups of oil to 375°.

Deep fry the egg rolls in the hot oil for 12-15 minutes and remove to paper towels or a rack to drain.

Slice each egg roll 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.