Taco in a Bag

Food Service Recipe

1/4 cup refrigerated taco sauce with seasoned ground beef (from 18-oz container)
1 (1 oz.) bag nacho-flavored tortilla chips
2 tablespoons finely shredded Mexican cheese blend
2 tablespoons shredded lettuce

In small microwavable bowl, microwave ground beef on High 30 seconds or until thoroughly heated. Squeeze bag of chips to crush slightly. Cut the bag of chips open along top; hold open. Top the chips with warm ground beef; mix with fork. Top with cheese, lettuce and if desired, other taco toppings. Eat directly from bag.

Quesadilla Enchiladas

Food Service Recipe

Serves 6

1 (10 oz.) can enchilada sauce 
canola oil 
10 (6 inch) flour tortillas  
2 1/2 cups shredded Mexican blend cheese 
1 (4.5 oz.) can chopped green chiles
chopped fresh cilantro, pico de gallo and sour cream, as desired

Heat oven to 375 degrees. Spoon a few tablespoons enchilada sauce in bottom of 9-inch pie plate; set aside.

Heat 10-inch nonstick skillet over medium-high heat; coat bottom of skillet lightly with canola oil.
Fold 2 tortillas in half to make half-moons, and place in skillet. Carefully open tortillas, and place 3 tablespoons cheese in each tortilla, along with a small spoonful of green chiles, and fold the tops over. Cook quesadillas on each side until golden and cheese is melted; remove from skillet. Repeat 4 times.

Shingle quesadillas into pie plate, overlapping each a bit. Spoon remaining enchilada sauce over quesadillas, letting it seep between each quesadilla; sprinkle remaining cheese over top, and place pie plate on cookie sheet. Bake about 20 minutes or until edges begin to brown and sauce and cheese are bubbling. Cool about 5 minutes before serving. Serve with remaining ingredients.

Chi Chi's Cheesy Bean Dip

Chi Chi's Restaurant Recipe

1 (15 oz.) can refried beans
1 cup shredded Cheddar cheese
1/2 cup CHI-CHI'S Thick & Chunky Salsa Medium
1/2 cup sliced green onions

In a medium saucepan, combine the refried beans, cheese, salsa and onions. Cook over low heat, stirring, until cheese is melted. Serve warm with tortilla chips. Makes 2/12 cups.

Chi Chi's Black Bean Tamale Pie

Chi Chi's Restaurant Recipe

1/2 pound ground lean beef
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 (15 oz.) can black beans, drained and rinsed
1 cup CHI-CHI'S Thick & Chunky Salsa Medium
2 cups shredded sharp Cheddar cheese, divided
1/4 cup milk
1 large egg
2 tablespoons CHI-CHI'S Green Jalapenos Whole, minced
1 (8.5 oz.) package corn muffin mix

Heat oven to 375 degrees. Grease a 9 inch pie plate. In a large skillet, cook the beef, onions and bell pepper until the beef is no longer pink. Stir in the beans, salsa and jalapeƱos; remove from the heat.

In a medium bowl, combine the corn muffin mix, 1 cup cheese, the milk and egg. Stir just until moistened. Press the mixture over the bottom and up the side of a pie plate. Spoon the beef mixture into the crust.

Bake the pie 20 to 30 minutes or until set. Remove from the oven. Sprinkle with the remaining 1 cup of cheese. Bake 2 to 5 minutes longer or until the cheese is melted. Let stand 5 minutes.
Cut the pie into wedges. Serve with guacamole and salsa on the side.

Chi Chi's Santa Fe Chicken Wings

Chi Chi's Restaurant Recipe

2 pounds chicken wings
2/3 cup ketchup
1/3 cup honey
1 teaspoon minced garlic
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 1/3 cups CHI-CHI'S Smooth & Spicy Picante Sauce Medium, divided
ranch or blue cheese dressing for dipping
celery sticks

Cut the chicken wings at joints; discard wing tips.

In a large recloseable food storage bag, combine 2/3 cup picante sauce, ketchup, honey, garlic, cumin and chili powder; mix well. Add the chicken wings. Seal the bag; turn to coat. Put in refrigerator 2 hours to marinate if time permits.

Heat oven to 400 degrees. Remove the chicken from the marinade. Arrange the chicken in single layer on greased wire rack over baking sheet. Cook about 50 minutes or until the wings are cooked and glazed, turning once during cooking and basting with 1/3 cup picante sauce. Serve with ranch or blue cheese dressing and celery sticks.

Chi Chi's Bloody Mary

Chi Chi's Restaurant Recipe

1/2 cup CHI-CHI'S Thick & Chunky Salsa Medium
1 ounce vodka
1/2 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
3 drops hot pepper sauce

In a blender container, combine all  the ingredients. Puree until smooth. Pour the cocktail into  an ice filled shaker. Shake. Strain into an old fashioned glass filled with ice. Serve with dill pickle spear, if desired.

Chi Chi's Chicken Fajita Pizza

Chi Chi's Restaurant Recipe

1/2 cup chopped onion
1/2 cup lime juice
1/2 cup vegetable oil
2 tablespoons chopped fresh cilantro
1 1/2 teaspoons minced garlic
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon grated lime peel
1/4 teaspoon coarsely ground pepper
1 pound boneless, skinless chicken breasts, cut into strips
1 tablespoon cornmeal
1 (10 oz.) can refrigerated pizza crust dough
1 cup CHI-CHI'S Thick & Chunky Salsa Mild
1/2 cup sliced ripe olives
2 cups shredded Monterey Jack cheese with peppers

In a large recloseable plastic food storage bag, combine first 9 ingredients. Add chicken; seal bag. Turn several times to coat. Place bag in 13x9-inch pan. Refrigerate, turning bag occasionally, 4 hours or overnight.

Heat oven to 400 degrees. Sprinkle 12-inch pizza pan with cornmeal. Press the pizza crust dough to within 1 inch from edge of pan. Remove the chicken from the marinade; discard the marinade. In a large skillet, cook the chicken until no longer pink; drain.

Spread the salsa over the pizza crust. Top with chicken and olives. Sprinkle with cheese. Bake 18 to 20 minutes or until the cheese is melted and the crust is browned. Serve with guacamole, sour cream and sliced green onions, if desired.

Notes: One pound prepared pizza dough may be substituted for the 1 ounce can of refrigerated dough.

Chi Chi's Salsa Baked Potato

Chi Chi's Restaurant Recipe

CHI-CHI's salsa

With knife, split hot baked potato the long way; pull apart slightly while wearing oven mitts. Top potato with sour cream, shredded Cheddar cheese, chopped fresh chives and CHI-CHI's salsa.

Chi Chi's Cheese Crisps

Chi'i Chi's Restaurant Recipe

4 flour tortillas, soft taco size
1 cup shredded Cheddar cheese
1/2 cup CHI-CHI'S Thick & Chunky Salsa Medium, drained
1/4 cup CHI-CHI'S Diced Green Chilies, drained
1/4 cup grated Parmesan cheese
vegetable oil, for frying

Heat oven to 350 degrees.
In a large skillet, heat 1 inch vegetable oil over medium-high heat until 360 degrees. Fry tortillas, 1 at a time, until golden brown on both sides. Drain on paper towels.

On a large baking sheet, place the tortillas. Sprinkle each with 1/4 cup Cheddar cheese, 2 tablespoons salsa, 1 tablespoon chilies and 1 tablespoon Parmesan cheese. Bake 8 to 10 minutes or until cheese is melted.

Chi Chi's Black Bean and Corn Salad

Chi Chi's Restaurant Recipe

1 (15 oz.) can black beans, drained
1 (11 oz.) can whole kernel corn, drained
1/2 cup cubed green bell pepper
1/2 cup cubed red bell pepper
1/2 red onion, cut into 1/8 inch slices, then cut in half

1/4 cup vegetable oil
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon coarsely ground pepper

In a large bowl, combine all the salad ingredients. Mix well. Set aside. In a small bowl, combine all the dressing ingredients. Mix well. Toss with the salad. Refrigerate for 1 hour to allow the flavors to blend. Makes 4 to 6 servings.