Chili’s Quesadilla Explosion Salad

May 14, 2016 by

Chili’s most popular salad, Quesadilla Explosion Salad. It Includes grilled chicken with cheese, tomatoes, corn relish,  tortilla strips and quesadilla’s. Served with Ranch Chipotle, citrus-balsamic dressing and cheese quesadilla wedges. This salad has been posted as one of the most unhealthy salads. You could make it a healthier salad if you leave out the Ranch Chipotle dressing, make the quesadillas with whole wheat tortillas and low fat cheese and no fried tortilla strips but instead bake them.

Ingredients

  • 1 cup of Citrus Balasamic Vinaigrette (recipe below)
  • 1 cup Chipotle Ranch Dressing (recipe below)
  • 2 boneless fajita marinated chicken (recipe below)
  • Salad greens of your choice

 

For the Corn relish
  • ½ can of black beans, drained and rinsed
  • ½ can of corn
  • 3 Roma tomatoes
  • 2 tbsp minced cilantro
  • 1/2 diced red onion
  • 1 tsp lime juice
  • ½ tsp sugar
  • ¼ tsp salt
  • ¼ tsp black pepper
For the Fajita Marinated Chicken
  • 2 boneless skinless chicken breasts halved
  • 2½ cups water
  • 2 tbsp sugar
  • 2 tsp salt
  • 1½ tsp cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Chicken seasoning of choice
For the Chipotle Ranch Dressing
  • ½ cup Ranch Dressing
  • 1 tsp chopped canned chipotle pepper
For the Citric Balsamic Vinaigrette
  • 1 cup canola oil
  • ¼ cup balsamic vinegar
  • 3 tbsp sugar
  • 2 tbsp mustard
  • 2 tbsp lemon juice
  • 1 tsp minced garlic
  • ½ tsp salt
  • ¼ tsp black pepper
For the tortilla Strips
  • any 3 tortillas
  • peanut oil
For the Quesadillas
  • 8 tortillas
  • butter
  • 1 cup shredded cheese of your choice I used half cheddar and half Monterey jack cheese
Instructions
  1. First lets make the marinate for the chicken breast. Since the chicken breast are to thick for my taste I half them. Combine the 2½ cups water, 2 tbsp sugar, 2 tsp salt, 1½ tsp cumin, 1 tsp garlic powder, 1 tsp onion powder. Marinate for at least 2 hours. While the chicken is marinating go and make the Chipotle Ranch salad dressings. You can make your own Ranch Dressing or buy the bottled one and add the Chipotle pepper.
  2. For the Balsamic vinaigrette whisk all ingredients and refrigerate until ready to use.
  3. Make the corn relish. Rinse the corn and beans, add tomatoes, bell pepper, onion, cilantro, lime juice, sugar, salt and pepper. Refrigerate until ready to use.
  4. Stack the tortillas and cut into thin strips. Fry or bake the tortilla strips until crispy, cool on paper towels to drain.
  5. Preheat the paninni maker and spray with some olive oil. Season the halved chicken breast with chicken seasoning of your choice. Grill the chicken breast for 4-5 minutes on each side, until done. Keep the chicken warm and slice when ready to use.
  6. Spread butter on both  outsides of the tortillas. Top one side of the tortilla with your choice of cheese, and top it with the other tortilla. Put some butter in a hot skillet. Fry the tortillas on both sides, that shouldn’t take but a minute.
  7. Wash salad greens and place in a large bowl. Add the corn relish to the salad greens. Add the sliced chicken breast, shredded cheeses. Toss with desired amount of the Citrus Balsamic Vinaigrette and or Ranch Chipotle dressing. Add the Cheese Quesadillas and serve with the deep fried tortilla strips.

Quesadilla Explosion Salad

2 hrPrep Time

5 minCook Time

2 hr, 5 Total Time

Yields 4

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Ingredients

  • 1 cup of Citrus Balasamic Vinaigrette (recipe below)
  • 1 cup Chipotle Ranch Dressing (recipe below)
  • 2 boneless fajita marinated chicken (recipe below)
  • Salad greens of your choice
  • For the Corn relish
  • ½ can of black beans, drained and rinsed
  • ½ can of corn
  • 3 Roma tomatoes
  • 2 tbsp minced cilantro
  • 1/2 diced red onion
  • 1 tsp lime juice
  • ½ tsp sugar
  • ¼ tsp salt
  • ¼ tsp black pepper
  • For the Fajita Marinated Chicken
  • 2 boneless skinless chicken breasts halved
  • 2½ cups water
  • 2 tbsp sugar
  • 2 tsp salt
  • 1½ tsp cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • chicken seasoning of your choice
  • For the Chipotle Ranch Dressing
  • ½ cup Ranch Dressing
  • 1 tsp chopped canned chipotle pepper
  • For the Citric Balsamic Vinaigrette
  • 1 cup canola oil
  • ¼ cup balsamic vinegar
  • 3 tbsp sugar
  • 2 tbsp mustard
  • 2 tbsp lemon juice
  • 1 tsp minced garlic
  • ½ tsp salt
  • ¼ tsp black pepper
  • For the tortilla Strips
  • any 3 tortillas
  • peanut oil
  • For the Quesadillas
  • 8 tortillas
  • 1 cup shredded cheese of your choice I used half cheddar and half Monterey jack cheese

Instructions

  1. First lets make the marinate for the chicken breast. Since the chicken breast are to thick for my taste I half them. Combine the 2½ cups water, 2 tbsp sugar, 2 tsp salt, 1½ tsp cumin
  2. 1 tsp garlic powder, 1 tsp onion powder. Marinate for at least 2 hours. While the chicken is marinating go and make the Chipotle Ranch salad dressings. You can make your own Ranch Dressing or buy the bottled one and add the Chipotle pepper.
  3. For the Balsamic vinaigrette whisk all ingredients and refrigerate until ready to use.
  4. Make the corn relish. Rinse the corn and beans, add tomatoes, bell pepper, onion, cilantro, lime juice, sugar, salt and pepper. Refrigerate until ready to use.
  5. Stack the tortillas and cut into thin strips. Fry or bake the tortilla strips until crispy, cool on paper towels to drain.
  6. Preheat the pannini maker and spray with some olive oil. Season the halved chicken breast with chicken seasoning of your choice. Grill the chicken breast for 4-5 minutes on each side, until done. Keep the chicken warm and slice when ready to use
  7. Spread butter on both outsides of the tortillas. Top one side of the tortilla with your choice of cheese, and top it with the other tortilla. Put some butter in a hot skillet. Fry the tortillas on both sides, that shouldn’t take but a minute.
  8. Wash salad greens and place in a large bowl. Add the corn relish to the salad greens. Add the sliced chicken breast, shredded cheeses. Toss with desired amount of the Citrus Balsamic Vinaigrette and or Ranch Chipotle dressing. Add the Cheese Quesadillas and serve with the deep fried tortilla strips.
Cuisine: CopyCat | Recipe Type: CopyCat
7.6.4
223
http://arrisje.com/chilis-quesadilla-explosion-salad/

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Honey Chipotle Sauce

Apr 4, 2012 by

Ingredients

  • 2/3 cup honey
  • 1/4 cup water
  • 1/4 cup ketchup
  • 1 tablespoon white vinegar
  • 2 tsp ground chipotle chile pepper powder
  • 1/2 teaspoon salt
  • 2 tbsp hot sauce

Instructions

  1. Make honey-chipotle sauce by combining all ingredients in a small saucepan over medium heat until boiling.Reduce heat and simmer for 2 minutes, then remove from heat.

Honey Chipotle Sauce

5 minPrep Time

5 minCook Time

10 minTotal Time

Author:

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Ingredients

  • 2/3 cup honey
  • 1/4 cup water
  • 1/4 cup ketchup
  • 1 tablespoon white vinegar
  • 2 tsp ground chipotle chile pepper powder
  • 1/2 teaspoon salt
  • 2 tbsp hot sauce

Instructions

  1. Make honey-chipotle sauce by combining all ingredients in a small saucepan over medium heat until boiling.Reduce heat and simmer for 2 minutes, then remove from heat.
Cuisine: American | Recipe Type: Sauce
7.6.4
69
http://arrisje.com/honey-chipotle-sauce/

 

*Arrisje’s Recipe Card. Click on the pic below and save to your hard drive. Then print as a 4×6 pic*

Honey Chipotle Sauce

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Chili’s Honey Chipotle Chicken Crispers

Jan 2, 2012 by

Chili’s Honey Chipotle Chicken Crispers. Is the most popular copycat recipe on my site.

Ingredients:

For the Chipotle Sauce:
 
2/3 cup honey
1/4 cup water
1/4 cup ketchup
1 tablespoon white vinegar
2 tsp ground chipotle chile pepper powder
1/2 teaspoon salt
2 tbsp hot sauce
 
For the batter:
 
1 eggs beaten
1/2 cup milk
1/2 cup chicken broth
1 1/2 tsp salt
1/4 tsp black pepper
1/4 tsp paprika
1/4 tsp garlic powder
3/4 cup all-purpose flour
 
For the breading:
 
1 1/2 cups all-purpose flour
1 1/2 tsp salt
3/4 tsp paprika
1/2 tsp black pepper
1/2 tsp garlic powder

Instructions:

Make honey-chipotle sauce by combining all ingredients in a small saucepan over medium heat until boiling.Reduce heat and simmer for 2 minutes, then remove from heat.

Heat the canola oil in the fryer to 350F. Whisk together all ingredients except the flour, after all combined then you add the flour.Make the breading by combining all ingredients in another pan.

When you are ready to fry the chicken, dip each piece of chicken into the batter. Lift the chicken out of the batter and let some of the excess drip off. Toss the chicken into the dry breading and coat completely. Drop the breaded chicken into the hot oil and fry for 4 minutes, or until golden brown.Remove chicken from oil and allow to drain on paper towels. When all the chicken tenders are done, drop them into a large glass or metal bowl. Pour the sauce over the top, and toss gently until all the chicken tenders are coated with the sauce.

*My Recipe Card. Click on the pic below, save to your hard drive . Print as a 4×6 pic*


Chili's Honey Chipotle Chicken Crispers

Chilis Honey Chipotle Chicken Crispers. Is the most popular copycat recipe on my site.

Recipe Image
Save RecipeSave Recipe

Ingredients

    For the Chipotle Sauce:
  • 2/3 cup honey
  • 1/4 cup water
  • 1/4 cup ketchup
  • 1 tablespoon white vinegar
  • 2 tsp ground chipotle chile pepper powder
  • 1/2 teaspoon salt
  • 2 tbsp hot sauce
  • For the batter:
  • 1 eggs beaten
  • 1/2 cup milk
  • 1/2 cup chicken broth
  • 1 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp paprika
  • 1/4 tsp garlic powder
  • 3/4 cup all-purpose flour
  • For the breading:
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp salt
  • 3/4 tsp paprika
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp salt

Instructions

  1. Make honey-chipotle sauce by combining all ingredients in a small saucepan over medium heat until boiling.Reduce heat and simmer for 2 minutes, then remove from heat.
  2. Heat the canola oil in the fryer to 350F. Whisk together all ingredients except the flour, after all combined then you add the flour.
  3. Make the breading by combining all ingredients in another pan.
  4. When you are ready to fry the chicken, dip each piece of chicken into the batter. Lift the chicken out of the batter and let some of the excess drip off. Toss the chicken into the dry breading and coat completely. Drop the breaded chicken into the hot oil and fry for 4 minutes, or until golden brown.Remove chicken from oil and allow to drain on paper towels. When all the chicken tenders are done, drop them into a large glass or metal bowl. Pour the sauce over the top, and toss gently until all the chicken tenders are coated with the sauce.
Cuisine: CopyCat | Recipe Type: Appetizer/Dinner
7.6.4
193
http://arrisje.com/chilis-chipotle-crispers-2/

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Chili’s South Western Egg Rolls

Jan 1, 2012 by

Chilis Southwestern Egg Rolls

This is a great copycat recipe of Chili’s South Western Egg Rolls and can be used as an appetizers, or dinner since it got everything already in one small package. 🙂 It’s best to make these a day ahead before consumption. The 4 hours 20 minute prep time includes freezing this appetizer.

Ingredients

1/2 cup corn (drained)
1/2 cup black beans
6 minced green onion
2 chopped tomatoes
1/2 cut up red bell pepper
1/2 package defrosted chopped spinach and drained
2 medium chicken breast or left over rotisserie chicken
1 cup shredded Mexican Cheese
1 tsp ground cumin
2 tbsp fresh chopped parsley
1 tsp chili powder
salt and pepper (if desired)
1/2 tsp hot sauce
10 flour tortillas or egg roll wrappings

Instructions

1. Boil the chicken till done and dice up. Heat 1 tbsp olive oil in a pan over medium heat. Stir in the cut up chicken then add the green onions and red or green pepper. Cook and stir 3 minutes, until tender. Mix in corn, black bean.

2. Add the spinach, parsley, cumin, chili powder, salt pepper and hot sauce. Cook and stir 3 minutes, until well blended and tender. Remove from heat and stir in the Mexican Cheese so that it melts.

3. Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours. In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.

4. The Dipping Sauce combine below ingredients, put in fridge till ready to eat. 1/4 cup smashed fresh avocado (about half of an avocado), 1/4 cup mayonnaise, 1/2 cup sour cream, 1 1/2 teaspoons vinegar, 2 tbsp parsley, 1 tsp minced garlic, 1 tsp dried dill weed, 1 dash pepper.

 

 

*My Recipe Card. Click on the pic below, save to your hard drive. Print as a 4×6 pic*

Recipe Card South Western Egg Rolls

Chili's South Western Egg Rolls

This is a good copy cat recipe of Chili's and can be used as an appetizers, or dinner since it got everything already in one small package. 🙂 It's best to make these a day ahead before consumption. .The 4 hours 20 minute prep time includes freezing this appetizer.

4 hr, 20 Prep Time

10 minCook Time

4 hr, 30 Total Time

Author:

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Ingredients

  • 1/2 cup corn (drained)
  • 1/2 cup black beans
  • 6 minced green onion
  • 2 chopped tomatoes
  • 1/2 cut up red bell pepper
  • 1/2 package defrosted chopped spinach and drained
  • 2 medium chicken breast or left over rotisserie chicken
  • 1 cup shredded Mexican Cheese
  • 1 tsp ground cumin
  • 2 tbsp fresh chopped parsley
  • 1 tsp chili powder
  • salt and pepper (if desired)
  • 1/2 tsp hot sauce
  • 10 flour tortillas or egg roll wrappings

Instructions

  1. Boil the chicken till done and dice up. Heat 1 tbsp olive oil in a pan over medium heat. Stir in the cut up chicken then add the green onions and red or green pepper. Cook and stir 3 minutes, until tender. Mix in corn, black beans
  2. Add the spinach, parsley, cumin, chili powder, salt pepper and hot sauce. Cook and stir 3 minutes, until well blended and tender. Remove from heat and stir in the Mexican Cheese so that it melts.
  3. Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours. In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.
  4. The Dipping Sauce combine below ingredients put in fridge till ready to eat. 1/4 cup smashed fresh avocado (about half of an avocado), 1/4 cup mayonnaise, 1/2 cup sour cream, 1 1/2 teaspoons vinegar, 2 tbsp parsley, 1 tsp minced garlic, 1 tsp dried dill weed, 1 dash pepper.
Cuisine: CopyCat/TexMex | Recipe Type: Appetizer/Snack
7.6.4
196
http://arrisje.com/south-western-egg-rolls/

 

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