CHI CHI'S RESTAURANT MENU RECIPES

Name: Chi-Chi's Nachos Grande
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1/2 pound ground beef; 1 teaspoon chili powder (Spanish blend); 1/2 teaspoon salt; 1/2 teaspoon dried minced onion; 1/8 teaspoon paprika; 2 tablespoons water; 8 "restaurant-style" corn tortilla chips; 1/2 cup refried beans; 1 large red jalapeno (or green); Sour cream; Guacamole; Salsa; 2 tablespoons lime juice; 1/4 cup water; 1 tablespoon vegetable oil; 1/4 teaspoon liquid smoke; 2 teaspoons white vinegar; 1 clove garlic, pressed; Salt; Ground black pepper; 1 boneless, skinless chicken breast; 1 cup salsa; 1 1/2 cups shredded Cheddar cheese; 1/2 cup shredded Monterey Jack cheese; 1/4 cup diced onion; 1 large red jalapeno pepper (or green)

TOP SECRET RECIPES | CHI-CHI'S NACHOS GRANDE

Top Secret Recipes | Chi-Chi's Nachos Grande image

Menu Description: "Seasoned beef, refried beans and cheese." Marno McDermott was a successful Minneapolis restaurateur, opening a chain of Mexican restaurants in the seventies called Zapata's against the advice of skeptics who said he would never be able to sell Mexican food to the large population of Scandinavians in the area. Marno proved them wrong then, and once again in 1976, when he partnered with Max McGee, a former Green Bay Packer football player, to open the first Chi-Chi's in Richfield, Minnesota. The restaurant was built inside a deserted Kroger grocery store and became instantly famous for the intensely flavored and larger-than-usual portions of food. To keep volume high, Chi-Chi's designed a custom computer-driven system that clocks every aspect of service from the time each server enters an order to when the order is placed in front of the customers. Special attention was given to the design of the menu items as well, with each dish taking no more than nine minutes to prepare, even during the rush hours. At the restaurant you can order the Nachos Grande with beef, chicken, seafood or a combination. This recipe will show you how to make the beef and chicken versions. Source: Top Secret Restaurant Recipes by Todd Wilbur.

Provided by Todd Wilbur

Total Time 20 minutes0S

Prep Time 10 minutes0S

Cook Time 10 minutes0S

Number Of Ingredients 26

Ingredients

Nutrition Facts : Calories 608 calories

CHI CHI'S SEAFOOD ENCHILADAS RECIPE - FOOD.COM

Chi Chi's Seafood Enchiladas Recipe - Food.com image

I spent 16+ years at Chi Chi's. This is the recipe you want. In the restaurant these are cooked right on the plate. (Remember... The plates are hot and then you touched them anyway. lol) You could cook them all together in a baking dish. Cook time and temperature may need to be adjusted if not cooking with a convection oven. Enjoy with your favorite spanich rice, refried beans and sweet corn cake.

Total Time 52 minutes

Prep Time 40 minutes

Cook Time 12 minutes

Yield 10 enchiladas, 5 serving(s)

Number Of Ingredients 11

Ingredients

6 tablespoons butter
1/2 cup flour
1/2 teaspoon white pepper
2 tablespoons lobster base
3 1/2 cups 2% low-fat milk
1 cup white wine or 1 cup cooking sherry
8 ounces monterey jack cheese, shredded
1 (4 ounce) can baby shrimp
2 (8 ounce) packages imitation crabmeat, flake style
10 (6 inch) flour tortillas, old mission restaurant style
paprika

Steps:

FOR THE SAUCE: Melt butter in a 2 quart saucepan over medium heat.
Add flour.
Cook and stir for 5 minutes(should have a nutty aroma).
Add 1/2 tsp white pepper.
Stir in 2 tbsps lobster base and cook for an additional minute.
Add milk & wine.
Add 2 oz. of the cheese.
Continue to cook until thickened.
FOR THE CRAB MIX: Lightly chop the flaked imitation crab.
Combine with shrimp in a medium size bowl.
Add 1.5 cups of cold sauce.
Mix well.
FOR THE ENCHILADAS: Lay out the tortillas on a flat surface.
Place 2 to 3 heaping tablespoons of the crab mix across the center of each tortilla.
Place flap of the tortilla over the crab mix and roll.
Place flap side down onto a plate or in your baking dish.
Ladle warm sauce over the enchiladas.
Top with remaining monterey jack cheese.
Put into a preheated 425 degree convection oven for 12-14 minutes. In a conventional oven you may want to microwave on high for a minute or 2 before placing in the oven.
Watch and do not allow to burn (brown spots).
Sprinkle with paprika.

Nutrition Facts : Calories 847.1, FatContent 39.2, SaturatedFatContent 21.9, CholesterolContent 159.1, SodiumContent 1973.4, CarbohydrateContent 76.5, FiberContent 3.5, SugarContent 16.6, ProteinContent 38

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