Chi Chi's Steak and Mushroom Quesadillas Recipe
4 ounces flap or skirt steak marinated in soy sauce, pineapple juice, garlic, salt and black pepper
1 ounce sliced red peppers
1 ounce sliced green peppers
1 ounce sliced yellow onions
2 ounces sliced mushrooms
1 ounce garlic butter
1 (12") Jalapeno Cheddar or Flour Tortilla
3 ounces Monterey Jack and Cheddar Cheese Blend
3 ounces Fresh Pico de Gallo** see recipe below
1 ounce Shredded Iceberg Lettuce
1 ounce Guacamole
1 ounce Sour Cream
2 ounces Chi-Chi's Brand Chile con Queso or other dipping sauce
***Pico De Gallo***
1 pound Diced Roma Tomatoes
3 ounces Diced Yellow Onions
1/2 ounce Chopped Fresh Cilantro
Salt, pepper, granulated garlic and fresh limejuice to taste.
Marinate the steak for at least 2 hours prior to grilling.
Grill steak to preferred doneness. Remove the steak from the
grill and slice thinly.
Saute the red peppers, green peppers, yellow onions and mushrooms
in the garlic butter until the vegetables are semi-soft and have
a light golden color to them. Lay the tortilla on a medium heat
grill or large saute pan. Top the tortilla with the cheese, Pico
de Gallo, sauteed vegetables and the grilled steak. Allow to heat
until the cheese has melted. Once the cheese has melted, fold the
tortilla in half. Remove the tortilla from the heat and cut into
Place the cut tortilla on a large serving plate and finish off
with shredded lettuce, sour cream, guacamole and Chile con Queso
Pico De Gallo: Mix all ingredients and chill.
Chi Chi's Salsa Verde Chicken Kabobs
16 ounces Chi-Chi Salsa Verde*
1/4 cup Olive oil
2 tablespoons Lime juice
3 Cloves garlic
1 Boneless skinless chicken breasts cut into 1 1/2 inch strips
2 cups Finely shredded cabbage
1 1/2 cup Finely juilienned jicama
1 cup Shredded carrot
1/3 cup Coarsely chopped fresh cilantro
1 dash Salt to taste
1 dash Pepper to taste
2 large Ripe bananas
In blender container or food processor combine salsa verde, oil,
lime and garlic. Process until smooth.
Remove 2/3 cup of this mix and set aside. Refrigerate.
Place chicken in recloseable plastic food storage bag; pour the
remaining salsa mixture over the chicken. Seal bag and turn over
several times to coat pieces thoroughly. Refrigerate, turning
bag occasionally for at least four hours or over night.
In large bowl, combine vegetables and cilantro. Stir in the
reserved 2/3 cup salsa verde mixture. Add salt and pepper to taste -
Thread chicken pieces onto 8 long bamboo skewers (be sure to
presoak the skewers in water 30 mins. before using) Cook over
medium hot coals, grill kabobs five minutes on each side or until
no longer pink in the center.
Slice bananas lengthwise, grill two minutes on each side.
Serve chicken and bananas on top of cabbage mixture.
*Their brand of Salsa Verde: Salsa made from tomatillos, fresh
cilantro and fresh onions. Spicy and sweet. Available at grocery
This recipe for Chi Chi's Salsa Verde Chicken Kabobs serves/makes 2.
Chi Chi's Old West Oven-Fried Chicken
Note: you can make it as hot or as mild as you like it.
Serves: 4 Heat Scale = Mild
1 (8 ounce) jar taco sauce (your favorite)
2 cloves garlic, minced
2 cups crushed cornflakes
2 teaspoons chili powder
2 teaspoons cumin powder
1 teaspoon oregano
Dash ground cloves
Crushed red pepper to taste (optional)
2 1/2 pounds chicken thighs
6 tablespoons butter, melted
Preheat oven to 375 degrees F.
In a shallow dish, whisk together taco sauce, egg and garlic.
In a plastic or paper bag, combine cornflakes, chili powder,
cumin, oregano, ground cloves and crushed red pepper if using.
Dip chicken pieces in sauce; toss in cornflakes mixture; place
on a greased shallow baking pan. Drizzle with butter; bake 45
minutes or until golden and tender, and juices run clear.
More Chi Chi's Recipes
On 15 Jan 2006 at 22:13, Heather wrote:
> I have always wanted the Chi Chi's Chicken Chimichanga recipe,
> especially with the greenish brown sauce they used to serve with it.
> I believe they quit serving the sauce with it later. They used to
> cover the whole plate with that sauce or gravy and bake it.
> Please help!
Below are what I found.
Chi Chi's Baked Chicken Chimichangas Recipe
2 1/2 cups Chicken; cooked, shredded
2 tablespoons Olive oil
1/2 cup Onion; chopped
2 Garlic; cloves, minced
1/2 tablespoon Chili powder
16 ounces Salsa (choice of hotness)
1/2 teaspoon Cumin; ground
1/2 teaspoon Cinnamon
pn Salt;(if necessary)
6 10-inch flour tortillas
1 cup Refried beans
Olive oil (for basting)
In large saucepan, saute onion and garlic in oil until tender.
Stir in chili powder, salsa, cumin and cinnamon. Stir in shredded
chicken. Let cool.
Heat oven to 450. Grease rimmed 15 x 10 x 1 baking pan. Working
with one tortilla at a time, spoon a heaping tablespoon of beans
down center of each tortilla. Top with a scant 1/2 cup of the
chicken mixture. Fold up the bottom, top and sides of tortilla;
secure with wooden toothpicks if necessary.
Place chimichangas in greased baking pan, seam side down. Brush
all sides with the oil.
Bake 20 to 25 minutes or until golden brown and crisp, turning
every 5 minutes.
Serving suggestions: Mexican Rice, and Bean/Corn Side Dish
This recipe for Chi Chi's Baked Chicken Chimichangas serves/makes 6.
Saute some chopped garlic in olive oil.
Add 2 Tbsp. flour.
Mix in some water and chicken base.
Add some chili powder, cumin and rojo mole base. You can also
Rojo mole base can be found in the larger food chain stores in
the ethnic section or in Mexican food stores.
More Chi Chi's Recipes
On 15 Jan 2006 at 22:10, Heather wrote:
> I see you have beer muffins, but I am looking for a beer bread
> recipe from the early 80's. It only had 4 ingredients, including 1
> can of beer, and I believe a stick of butter. Can you help?
> Forever grateful,
3 c. self-rising flour
3 tbsp. sugar
1 bottle beer, room temp.
1/2 stick oleo, melted
Mix flour, sugar and beer with wooden spoon in plastic or glass
dish. Don't mix too much. Dump into glass loaf pan. Drizzle
melted oleo over top. Bake at 350 degrees for 1 hour.
3 c. self rising flour
2 c. sugar
1 c. beer (any brand)
Mix all together. Bake 50 minutes at 350 degrees. Makes 1 loaf.
3 c. self-rising flour
2 tbsp. sugar
1 can or bottle (12 oz.) beer, room temp.(not light beer)
Mix (only 17-20 strokes) all ingredients. Place in greased 9 x 5
x 3 inch loaf pan. Bake in preheated 350 degree oven for 1 hour or
until lightly browned and sides pull away from pan. Brush with
butter halfway through baking time.
Sites with Algerian Recipes:
Some Algerian recipes:
Lahm lhalou (Sweet Meat)
Title: Lahm Lhalou (Sweet Meat)
Categories: Algeria, Side dish
Yield: 6 Servings
2 lb Lamb, boneless - 3/4" cubes
1 ea Cinnamon stick - 3"
1/2 t Salt
1 c Water
2 T Oil
2 T Orange juice
1/3 c Almonds, blanched
1 1/2 c Prunes, pitted
2/3 c Sugar
:Sprinkle lamb with salt. Cook lamb in medium saucepan in oil,
1/2 at a time until lightly browned. Remove lamb, reserve. Add
almonds, sugar, cinnamon stick to pan drippings. Stir well - add
water and orange juice (or orange-flavored liqueur).
:Bring to a boil, stirring constantly. Add lamb, cover, simmer
1 hour or until tender. Stir in prunes 15 minutes prior to end of
cooking. Remove cinnamon stick before serving.
:Normally part of a meal with other courses or as a main dish
served with Couscous.
Algerian Chili (Loubia B'dersa)
1 lb (2 cups) small navy beans, soaked
1/4 cup olive oil
1 lrg onion, finely diced
3 sm dried red chilies, seeded
15 x garlic cloves, minced
1 tbl sweet paprika
1/4 tsp freshly ground black pepper
4 tsp ground cumin
6 oz tomato paste, canned
2 x tomatoes, coarsely chopped
7 cup water, or vegetable broth
2 x bay leaves
1/8 tsp cayenne, or to taste
20 sprg fresh flat-leaf parsley, chopped
2 1/2 tsp salt
10 sprg fresh cilantro, chopped
Cider vinegar, or red wine vinegar, optional
Loubia is an Algerian speciality that gets its flavor from dersa,
a spicy blend of ground dried red chilies (use New Mexican in the US),
garlic, and ground cumin. Dersa is a predominant seasoning in the
cuisine. A dash of vinegar is t traditionally added to each bowl of
Loubia on serving.
Soak and drain the beans. Set aside.
Soaking Beans: Rinse and pick over the beans and soak them overnight
in a bowl of water to cover. Drain and proceed with the recipe. For
the quick-soak method, place the beans in a large soup pot and add
10 cups of hot water. Bring them to a rolling boil for 2 to 3 minutes.
Turn off the heat and let the beans stand in the cooking water for at
least 1 hour, and preferable longer. Drain the beans and proceed with
the recipe. The older the beans, the longer they will take to cook.
(She recommends adding salt to the cooking water: up to 2 teaspoons
per pound of dried beans.)
In a large soup pop over medium high heat, heat the oil, and cook
the onion, stirring occasionally, until tender; 6 to 8 minutes. Add
the chilies, garlic, paprika, pepper, and cumin. Cook, stirring, for
2 to 3 minutes. Add the tomato paste and cook, stirring, until the
mixture thickens, 1 to 2 minutes. Stir in the tomatoes and 1 cup of
the water or broth and bring to a boil. Add the beans, the remaining
6 cups water or broth, the bay leaves, cayenne, and 10 of the parsley
sprigs tied together with cotton string. Mince the remaining parsley
and set aside. Lower the heat to medium low, cover, and cook the beans
until tender, 1 to 2 hours.
Before serving, discard the chilies, bay leaves, and tied parsley.
Season with salt. Stir in the reserved minced parsley and cilantro.
Serve hot with vinegar on the side, if you like.
Ingredients 4 Tablespoons Butter
1 Large Onion -- finely chopped
1 Pound Beef -- cubed
1 Head Garlic -- finely chopped
Salt And Pepper -- to taste
1 Teaspoon Cinnamon
1/2 Teaspoon Cayenne
1 Pound Ground Beef
1/4 Cup Rice
1 Bunch Parsley -- finely chopped
1 Medium Egg -- beaten
4 Tablespoons Tomato Paste
1 Can Chickpeas -- drained
Directions In a saucepan, melt the butter and saute the onion
until they begin to brown. Add the cubed meat, half the garlic,
salt, pepper, 1/2 teaspoon cinnamon and the cayenne. Saute for
5 minutes. Add water to cover and bring to a boil. Cover and
simmer for 45 minutes. In the meantime, mix ground beef, rice,
parsley, egg, garlic, salt, pepper and cinnamon. Form into meatballs,
then place into the simmering pan. Bring to a boil and simmer for
15 minutes. Add tomato paste and chickpeas. Simmer until the chickpeas
are warmed through and serve. Serves 8
This recipe for Bill Knapp's Au Gratin Potatoes came from a cookbook
of restaurant recipes published in the early 80's. It tastes exactly
like I remember them.
Thanks for all your work!
Bill Knapp's Au Gratin Potatoes
Heat together :
1/2 cup milk
8oz cream cheese
1 lb Velveeta
12 oz grated sharp cheddar
1 stick butter
Add to 6 potatoes cooked, peeled and diced.
Bake 350 until hot and browned on top, approx 30 minutes.