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Moe's Southwestern Grill Taco Pie



TACO PIE
Moe's Southwestern  Grill Copycat Recipe

1 cup crushed tortilla chips
1 tablespoon taco seasoning
3 tablespoons butter, melted
2 cups leftover ground beef , seasoned and cooked
1 cup pinto bean hummus
1 cup pico de gallo, or spicy salsa
1 cup grated cheddar cheese
grape tomatoes, halved

Optional garnishes for serving:
chopped olives
scallions
parsley or cilantro
sour cream (or Greek yogurt)
guacamole


Preheat the oven to 475 degrees.  Grease/Spray a 9 or 10 inch pie plate.  Stir together the crushed tortilla chips, taco seasoning, and melted butter. Spread mixture onto the bottom and sides of the pie plate. Bake for 10 minutes; set aside.

Spread fillings on top of the crust in the following order: ground beef, pinto bean hummus, pinto bean hummus, grated cheddar cheese, and tomatoes.  Bake 20 minutes. Switch oven to broil and cook for 5 minutes to brown. Watch carefully so the cheese only browns, not burns. Let the pie to cool for 5 to 10 minutes before slicing.  Top, or serve, with preferred garnishes.

Moe's Southwestern Grill Chicken Burrito



CHICKEN BURRITO
Moe's Southwest Grill Copycat Recipe

1 can black beans
fresh cilantro
salsa
8 ounces Mexican blend shredded cheese
whole wheat tortillas
1/2 lb chicken (2 breasts)
vegetable or olive oil
1-2 garlic cloves
2 tablespoons dried red pepper flakes
lime juice

Cut up the chicken into small pieces. Pour enough oil to cover the bottom of a small skillet.
Add lime juice, red pepper flakes and diced garlic cloves to the oil. Saute the chicken in the oil until it starts to turn light brown. Remove the chicken from the skillet.

Heat up the (drained) black beans in the skillet with the used oil, but you can also heat them in the microwave.

Place an open tortilla in the microwave with shredded cheese on top and heat for 10-15 seconds until cheese is melted. Top with chicken, black beans, salsa, and cilantro, then wrap up into a burrito shape.

Moe's Southwest Grill Corn Salsa



CORN SALSA
Moe's Southwest Grill Copycat Recipe

1 1/2 quarts chopped tomatoes
1 1/2 quarts roasted corn
1/3 cup chopped cilantro
3 tablespoons chopped jalapenos
3 tablespoon pinto seasoning
1 1/2 cups diced onions
1/3 cup lime juice
1/1/2 teaspoons salt

Combine all ingredients.

Moe's Southwest Grill Steak Quesadiila



STEAK QUESADILLAS
Moe's Southwest Grill Recipe

2  (4 oz.) sirloin steaks
1 cup shredded Chilhuahua white cheese
2 slices American cheese
flour tortillas

Marinade: 
2 large cloves garlic, minced
2  tablespoons chopped parsley
2 ounces extra virgin olive oil
1 teaspoon crushed red chilies (or a little ground red pepper)
1/4 teaspoon black pepper
1/4 teaspoon salt

Pepper & Onion Medley:
1/4 green pepper, julienne
1/4 red pepper, julienne
1/2 yellow onion, julienne
salt & pepper

Pound the steak to an even thickness. Combine all the marinade ingredients. Place the steak in the marinade and refrigerate for 2 to 4 hours.

Slice the peppers and onions and saute in olive oil until al dente. Season with salt and pepper.
Saute the meat in olive oil over medium heat; cook evenly on both sides to a golden brown color.

Heat a cast iron skillet on burner over medium heat until very hot. Place 1 tortilla in the skillet. Cover with cheese, pepper and onion medley. Add meat to top of pepper and onion medley. Top with more cheese and cover with another flour tortilla. Brown the tortillas on both sides as you would cook a grilled cheese sandwich.

Rosa Mexicano: Mushroom Quesadillas




MUSHROOM QUESADILLAS
Rosa Mexicano Recipe

Makes 6

12 ounces mixed mushrooms (such as cremini, portobello, shiitake, oyster), trimmed and thinly sliced
3/4 cup finely chopped white onion
3 garlic cloves, finely chopped
2 Serrano chilies, trimmed, seeded, cored, and finely chopped
3 tablespoons extra virgin olive oil
salt
4 ounces queso chihuahua, or Monterey jack, muenster, or cheddar cheese, finely shredded (to make 1 1/2 cups, loosely packed)
6 (6 inch) fresh corn tortillas
6 fresh epazote leaves (optional)
sour cream, for serving
salsa verde, for serving.

In a medium bowl, mix the mushrooms, onion, garlic, and chilies until well combined. Place oil in a large heavy skillet over medium-high heat and heat until oil is shimmering. Add the mushroom mixture, season very lightly with salt, and cook, stirring and tossing, until the mushrooms are browned, 6 to 10 minutes. Scrape into a bowl and season with more salt if needed.

Divide the cheese among the tortillas, spreading a portion over half of each tortilla, leaving a small empty border, about 1 inch, at the edge. Divide the mushroom mixture among the tortillas, placing it on top of the cheese. Divide the epazote leaves, if using, among the tortillas. Fold the empty side over the filling and press firmly to close.

Heat a cast-iron or other heavy griddle over medium heat. Cook the quesadillas in batches, turning once, until light golden brown and crisp, about three minutes per side. Serve immediately, with sour cream and salsa verde on the side.

Rubio's: Grilled Taco with Shrimp



GRILLED GOURMET TACO WITH SHRIMP
Rubio's Copycat Recipe

Makes 8 tacos

Shrimp:
2 teaspoons ground black pepper
2 teaspoons garlic powder
2 teaspoons ground ancho chili pepper
1 teaspoon paprika
1/2 teaspoon salt
1 tablespoon lime juice
1/2 cup vegetable oil
1/4 cup minced cilantro
1/2 cup water
32 small (51/60) raw shrimp, shelled and deveined

Chipotle Cream Sauce:
1/4 cup mayonnaise
1/4 cup sour cream
2 teaspoons pureed canned chipotle with adobo sauce

Onion/Cilantro Blend:
3/4 cup diced onion
3 tablespoons minced cilantro

Cheese Blend:
4 ounces shredded white cheddar cheese
1 ounce shredded Monterey Jack cheese
1 ounce shredded Mozzarella cheese
8 corn tortillas
1/2 cup Rubio’s Red Tomatillo Salsa
1/2 cup crumbled cooked bacon (from 4 to 6 pieces of bacon)
16 to 24 avocado slices (from 1 large or 2 small avocados)


Make the shrimp marinade by combining the black pepper, garlic powder, ancho chili powder,
paprika, and salt in a medium bowl. Stir in the lime juice and oil, making a paste. Stir in the cilantro
and water, then add the shrimp. Marinate for 1 hour.

While the shrimp is marinating, make the chipotle cream sauce by combining all of the
ingredients in a small bowl. Make the onion/cilantro blend by combining all of the ingredients in a
small bowl. And make the cheese blend by combining all of the shredded cheeses in a medium bowl.
When the shrimp is done marinating and you are ready to make your tacos, preheat a heavy
skillet (a cast-iron skillet works great if you’ve got one) over medium heat. Remove the shrimp from
the marinade, add it to the pan, and cook for 2 minutes per side or until done.

While the shrimp is cooking, prepare each tortilla in a nonstick skillet that has been preheating
over medium heat. Sprinkle about ¼ cup of the cheese blend into the hot pan in a circle that is slightly
smaller than the diameter of the tortilla. Place a tortilla on top of the cheese. After a minute or so,
when the cheese has browned slightly, use a spatula under the cheese to remove the tortilla. Build
each taco by arranging 4 shrimp on the toasted cheese, followed by about 2 teaspoons of chipotle
cream sauce and 2 teaspoons of the red tomatillo salsa. Sprinkle a heaping tablespoon of the
onion/cilantro blend on next, followed by a tablespoon of crumbled bacon. Top off each taco with 2
to 3 avocado slices and serve immediately.

Puree the can of chipotle chilies and adobo sauce by dumping the entire contents of
the can into a blender with a little water and blend until the chilies are pureed. The sauce should be
smooth with no pepper chunks remaining.

Rubio's: Red Tomatillo Salsa


RED TOMATILLO SALSA
Rubio's Copycat Recipe

Makes 1 1/4 cups

1 pound tomatillos
1 ounce (3 to 4) dried guajillo chilies, stems removed
1/3 cup diced white onion
2 cloves garlic
1/4 of a fresh habanero pepper, seeded
2 teaspoons lime juice
1/2 teaspoon salt
1/2 teaspoon granulated sugar
1/2 cup water
2 tablespoons finely minced cilantro

Preheat the broiler to high.
Remove the papery skins from the tomatillos and rinse them off, then place them on an
aluminum foil–lined baking sheet and put them under the broiler on a rack that is about 4 inches from the heat. Broil for 5 to 7 minutes or until blackened on top, then flip them over and cook for another 5 to 7 minutes or until nicely blackened. Remove the tomatillos from the oven and use tongs to put them in a bowl until you need them.

Toast the chilies in a skillet over medium heat for 2 to 3 minutes per side or until some charring
is visible. Place the peppers in a bowl, cover the peppers with hot water, and let them sit for 30
minutes so that they can rehydrate. Place another bowl on top of them to keep the peppers submerged.After 30 minutes, remove the peppers from the water and let the water drip off them. Give the peppers a coarse chop, then add them to a food processor along with the tomatillos, onion, garlic, habanero, lime juice, salt, sugar, and water. Process on high speed for 1 minute or until there are just small bits of chili visible. Pour the salsa into a bowl and stir in the cilantro. Cover and chill for at least a couple of hours before using.

Rubio's: Chipotle Chicken Tacos



CHIPOTLE CHICKEN TACOS
Rubio's Copycat Recipe

1/2 cup mayonnaise
1/2 cup sour cream
1/2 teaspoon garlic salt
juice of one lime
2-3  tablespoons chopped fresh cilantro
1 tablespoon of adobe sauce from a can of chipotle peppers in adobe sauce
2 tablespoons milk

Whisk together ingredients and serve over tacos.
Layer the Tacos as follows:

Warm Corn Tortillas
Cheese
Grilled Chicken
Avocado
Creamy Chipotle Sauce
Lettuce
Salsa

Mesa Grill: Black Bean Soup



BLACK BEAN SOUP
Mesa Grill Restaurant Recipe

Serves 6-8

2 tablespoons olive oil
1 medium carrot, peeled and coarsely chopped
1 medium Spanish onion, coarsely chopped
3 garlic cloves, coarsely chopped
1 cup red wine
3 (15-16 oz.) cans black beans, drained and rinsed
3 jalapenos, chilies roasted, peeled and seeded
1 poblano chile, chilie roasted, peeled and seeded
4 cups low sodium chicken broth or 4 cups water
2 tablespoons fresh lime juice
kosher salt
pepper, freshly ground


Mesa Grill: Black Pepper Crusted Filet Mignon



BLACK PEPPER CRUSTED FILET MIGNON
Blue Mesa Grill Recipe

Serves 4

Roasted Red Pepper and Ancho Salsa:
2 ancho chiles
3 cloves garlic, coarsely chopped
2 tablespoons pine nuts
2 teaspoons honey
2 grilled red bell peppers, cut into 1/4-inch thick strips
3 tablespoons red wine vinegar
3 tablespoons chopped fresh cilantro leaves
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Black Pepper Crusted Filet Mignon with Goat Cheese:
4 filet mignon, 8 ounces each
1 tablespoon canola oil
1 teaspoon kosher salt
4 teaspoons coarsely ground black pepper
8 ounces fresh goat cheese, cut into 4 slices
Cilantro leaves, for garnish