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Chili's Salsa

Category   Appetizers
Sub Category   Low-fat
Servings   32
Preptime   5 Minutes




1 (14 1/2 ounce) Can Tomatoes and Green Chilies
1 (14 1/2 ounce) Can Whole Canned Tomatoes (plus the juice)
4 Teaspoons Jalapenos, canned, diced (not pickled)
1/4 Cup Yellow Onion, diced
1/2-3/4 Teaspoons Garlic Salt
1/2 Teaspoon Cummin
1/4 Teaspoon Sugar
(add cilantro if desired)


In food processor place jalapenos and onions.Process for just a few seconds.Add both cans of tomatoes, salt, sugar, and cumin. Process all ingredients until well blended but do not puree.
Place in covered container and chill.A couple of hours of chilling will help blend and enrich the flavor.
Serve with your favorite thin corn tortilla chips.
Serving Suggestions
Calories-4, Total Fat-0.0g, Sodium-68mg, Carbs-1.2g, Protein-0.2g


Chili's Margarita Grilled Chicken Copycat Recipe

Chili's Margarita Grilled Chicken Recipe Clone - Serves 4
You will surprised at how easy and quick this Chili's recipe is to make.

4 boneless, skinless chicken breasts
1 cup margarita mix
1/4 of Tequila
1 tbsp of minced garlic
Salt and pepper to taste
Black beans
Pico de Gallo
Brown rice

Pound chicken breasts flat so that they are no more than 1 inch thick. Next, let them marinate in the margarita mix in the refrigerator. Overnight is best, but let marinate for at least two hours.

Remove chicken breasts from marinade and sprinkle with salt and pepper, your preference.

For the best flavor, use a grill to cook the chicken breasts. If not, try to cook the chicken in a cast iron skillet or on a George Foreman grill. Cook on medium high heat. Lightly spray the skillet with a cooking spray before adding the chicken.

After chicken breasts are nice and brown, serve over black beans. Add Mexican brown rice and pico de gallo on the side.

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