Chili's Fajitas For Two copycat recipe by Todd Wilbur
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Chili's Fajitas For Two

Score: 5.00. Votes: 2
In stock (1 item available)
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Menu Description: "A pound of steak, chicken or combination on a sizzling skillet. Peppers available w/Fajitas upon request."

Chili's is perhaps the restaurant most responsible for introducing the famous finger food known as fajitas to the mass market. Company CEO Norman Brinker discovered the dish at a small restaurant on a visit to San Antonio, Texas. When Chili's put the item on its menu in the early eighties, sales immediately jumped a whopping 25 percent. One company spokesperson told Spirit magazine, "I remember walking into one of the restaurants after we added them to the menu and all I could see were whisps of steam coming up from the tables. That revolutionized Chili's."

Today Chili's serves more than 2 million pounds of fajitas a year. If all of the flour tortillas served with those fajitas were laid end-to-end, they'd stretch from New York to New Zealand.

Today just about every American knows what fajitas are—the Southwestern-style grilled chicken, beef, or seafood, served sizzling on a cast iron skillet. And everyone has their own method of arranging the meat and onions and peppers in a soft tortilla with gobs of pico de gallo, cheese, guacamole, lettuce, sour cream, and salsa. The tough part is trying to roll the thing up and take a bite ever so gracefully without squeezing half of the filling out the backside of the tortilla. This recipe is guaranteed to be as delicious and messy as the original.

Try more awesome Chili's copycat recipes here.

Source: Top Secret Restaurant Recipes by Todd Wilbur.

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Score: 5.00. Votes: 2
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Tricia Ridder
May 29, 2013, 22:00

I wish I had more time to marinate the meat, but these were amazing! My pico de gallo was a bit spicy (jalape_os must be in season!!) I used both chicken and steak! Thanks!

Mar 2, 2013, 22:00

I lived in the Southwest US for 10 years and couldn't find a decent fajita recipe anywhere. Every Mexican / South western cookbook said to use store bought "fajita marinade". Nothing ever came close to what I was used to eating in the Mexican restaurants. This is recipe is the real deal! I've made them dozens of times and they are always a hit!

I'm Todd Wilbur,
Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

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