FIRECRACKER CRACKER RECIPE RECIPES
LONGHORN STEAKHOUSE FIRECRACKER CHICKEN WRAPS RECIPE
Menu Description: “Crispy, fried flour tortillas stuffed with spicy grilled chicken and cheese, served with cool avocado-lime dipping sauce.” This Top Secret Recipes version of the best-selling signature appetizer dish from the popular steakhouse chain will produce a serving that’s two-and-a-half times bigger than the plate you get at the restaurant. That makes this recipe the perfect choice for any big game get-together or festive holiday shindig where you've set your sights on becoming the event’s finger food superstar. You can make the wraps early in the day or even the day before and then fry them off at party time, but I would make the avocado-lime dipping sauce as close to serving time as possible since the avocado in the sauce will brown after a couple of hours. I found it most convenient to use a Cheddar and Monterey Jack cheese blend which is easy to find in most stores, but if your market doesn’t have the blend simply use ½ cup each of the two shredded cheeses. See if I hacked more of your favorite famous appetizers here. Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
Provided by Todd Wilbur
Total Time 1 hours 15 minutes0S
Prep Time 37 minutes30S
Cook Time 37 minutes30S
Nutrition Facts : Calories 639 calories
ULTIMATE GRILLED PORK CHOPS RECIPE: HOW TO MAKE IT
A little brining and a special dry rub go a long way to making the perfect pork chop. Once you've mastered how to cook thick pork chops, you'll be enjoying them all summer long. —Matthew Hass, Franklin, Wisconsin
Provided by Taste of Home
Categories Dinner
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, combine salt, sugar and 2 cups water; cook and stir over medium heat until salt and sugar are dissolved. Remove from heat. Add 2 cups ice water to cool brine to room temperature., Place pork chops in a large resealable plastic bag; add cooled brine. Seal bag, pressing out as much air as possible; turn to coat chops. Place in a 13x9-in. baking dish. Refrigerate 8-12 hours., Remove chops from brine; rinse and pat dry. Discard brine. Brush both sides of chops with oil. In a small bowl, mix rub ingredients; rub over pork chops. Let stand at room temperature 30 minutes., Grill chops on an oiled rack, covered, over medium heat 4-6 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving.
Nutrition Facts : Calories 300 calories, FatContent 18g fat (4g saturated fat), CholesterolContent 72mg cholesterol, SodiumContent 130mg sodium, CarbohydrateContent 5g carbohydrate (1g sugars, FiberContent 2g fiber), ProteinContent 30g protein.
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