THE ORIGINAL COPYCAT RECIPES WEBSITE

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

Chili's Fajitas For Two


Score: 5.00. Votes: 2
In stock (1 item available)
  • $0.00
Print
Email
Qty:  

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.

This recipe is available in

Get This

Pico de gallo
  • 2 medium tomatoes, diced
  • 1/2 cup diced Spanish onion
  • 2 teaspoons chopped, fresh jalapeno pepper, seeded and de-ribbed
  • 2 teaspoons finely minced fresh cilantro
  • Pinch of salt
Marinade
  • 1/4 cup fresh lime juice
  • 1/3 cup water
  • 2 tablespoons vegetable oil
  • 1 clove garlic, pressed
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons soy sauce
  • 1/2 teaspoon liquid smoke
  • 1 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon ground black pepper
  • Pinch onion powder
  •   
  • 2 boneless, skinless chicken breast halves or 1 pound top sirloin (or a combination)
  • 1 Spanish onion, sliced
  • 1 tablespoon vegetable oil
  • 1 teaspoon soy sauce
  • 2 tablespoons water
  • 1/2 teaspoon lime juice
  • Pinch ground black pepper
  • Pinch salt
On the side
  • 1/2 cup pico de gallo
  • 1/2 cup grated Cheddar cheese
  • 1/2 cup guacamole
  • 1/2 cup sour cream
  • 1 cup shredded lettuce
  • 6 to 8 6-inch flour tortillas
  • Salsa
  • Do This
    • Restaurant/Brand
      Chili's
    • Instructions

      1. Combine all the ingredients for your pico de gallo in a small bowl. Cover and chill.

      2. Combine all of the ingredients for the marinade in a small bowl. Soak your choice of meat in the marinade for at least 2 hours. If you are just using the sirloin, let it marinate overnight, if possible.

      3. When the meat has marinated, preheat your barbecue or stovetop grill to high.

      4. Preheat a skillet over medium/high heat. Saute the onion slices in the oil for 5 minutes. Combine the soy sauce, water and lime juice in a small bowl and pour it over the onions. Add the black pepper and continue to saute until the onions are translucent and dark on the edges (4 to 5 minutes). Salt to taste.

      5. While the onions are sauteing, grill the meat for 4 to 5 minutes per side or until done.

      6. While the meat and onions are cooking, heat up another skillet (cast iron if you have one) over high heat. This will be your sizzling serving pan.

      7. When the meat is done, remove it from the grill and slice it into thin strips.

      8. Remove the extra pan from the heat and dump the onions and any liquid into it. If you've made it hot enough the onions should sizzle. Add the meat to the pan and serve immediately with pico de gallo, Cheddar cheese, guacamole, and sour cream arranged on a bed of lettuce on a separate plate. Steam the tortillas in a moist towel in the microwave for 30 seconds and serve on the side. Serve with salsa, if desired. Assemble the fajitas by putting the meat into a tortilla along with your choice of condiments. Roll up the tortilla and dig in.

      Tidbits: At Chili's, bell peppers are optional with this dish. If you like peppers, combine a small slice of green or red bell pepper with the onion, and saute the vegetables together. Follow the rest of the steps as described.

      Serves 2.

Reviews
Average rating:

Score: 5.00. Votes: 2
Rating of votes (2)
5
 
2 customers
4
 
 
0 customers
3
 
 
0 customers
2
 
 
0 customers
1
 
 
0 customers
 
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!

chris
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!

What's Hot
Drop items here to shop
Product has been added to <a href="?target=cart">your cart</a>
  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...
  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...
  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...
    • $1.99
    • 33% off
  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...
  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...
  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...
    • $2.99
    • 25% off
  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...
  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...