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Chili's Southwestern Eggrolls Reduced-Fat copycat recipe by Todd Wilbur

Chili's Southwestern Eggrolls Reduced-Fat

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This is one of the most requested conversion recipes. Here now is our reduced-fat version of the tastiest appetizer on Chili's menu. Unlike the real thing that's fried, this amazing clone is baked. Inside is a delicious mixture of corn, green onions, black beans, spinach, jalapeno peppers, reduced-fat Monterey Jack cheese, and spices. Once these babies come out of the oven hot and crispy, just slice 'em in half and serve 'em surrounding a killer low-fat version of the tasty avocado ranch dressing. 

Nutrition Facts 
Serving size–3 halves
Total servings–3.3
Calories per serving–480 (Original–725)
Fat per serving–12g (Original–42g)

Source: Low-Fat Top Secret Recipes by Todd Wilbur.

Get This

_main
  • 1 skinless chicken breast fillet
  • Salt
  • Ground black pepper
  • 1 teaspoon vegetable oil
  • 2 tablespoons minced red bell pepper
  • 2 tablespoons minced green onion
  • 1/3 cup frozen corn
  • 1/4 cup canned black beans, rinsed and drained
  • 2 tablespoons frozen spinach, thawed and drained
  • 2 tablespoons diced, canned jalapeno peppers
  • 1/2 tablespoon minced fresh parsley
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • Pinch cayenne pepper
  • 3/4 cup shredded reduced-fat (2%) Monterey Jack cheese
  • 5 7-inch flour tortillas
Low-Fat Avocado-Ranch Dipping Sauce
  • 1/4 cup smashed, fresh avocado (about 1/2 avocado)
  • 1/4 cup fat-free mayonnaise
  • 1/4 cup fat-free sour cream
  • 1 tablespoon buttermilk
  • 1 1/2 teaspoons white vinegar
  • 1/8 teaspoon salt
  • 1/8 teaspoon dried parsley
  • 1/8 teaspoon onion powder
  • Pinch dried dillweed
  • Pinch garlic powder
  • Pinch ground black pepper
  • Oil cooking spray
Garnish
  • 2 tablespoons chopped tomato
  • 1 tablespoon chopped onion
Do This

1. Preheat barbecue grill to high heat.

2. Rub the chicken breast with some vegetable oil, then grill it on the barbecue for 4 to 5 minutes per side or until done. Lightly salt and pepper each side of the chicken while it cooks. Set the chicken aside until it cools enough to handle.

3. Preheat 1 teaspoon of vegetable oil in a medium-size skillet over medium/high heat.

4. Add the red pepper and green onion to the pan and saute for a couple minutes until tender.

5. Dice the cooked chicken into small cubes and add it to the pan. Add the corn, black beans, spinach, jalapeno pepper, parsley, cumin, chili powder, salt, and cayenne pepper to the pan. Cook for another 4 minutes. Stir well so that the spinach begins to fall apart and is incorporated into the mixture.

6. Remove the pan from the heat and add the cheese. Sitr the mixture until the cheese is melted.

7. Wrap the tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot.

8. Spoon approximately 1/5 of the mixture into the center of a tortilla. Fold in the ends and then roll the tortilla over the mixture. Roll the tortilla very tightly, then pierce it with a toothpick to hold it together. Repeat with the remaining ingredients until you have five eggrolls. Cover the plate with plastic wrap and chill for an hour or two. You may chill the eggrolls overnight if you wish.

9. When you are ready to cook the eggrolls, preheat the oven to 425 degrees F.

10. Prepare the low-fat avocado-ranch dipping sauce by combining all of the ingredients in a small bowl. Cover and chill this until needed.

11. Spray the entire surface of each of the eggrolls with the oil cooking spray. Arrange the eggrolls on a baking sheet and bake for 17 to 20 minutes or until surface browns and becomes crispy. Turn the eggrolls over about halfway through cooking time.

12. Let the eggrolls cool for a few minutes and then slice each one diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce. Garnish the dipping sauce with the chopped tomato and onion.

Serve 3 or 4 as an appetizer.

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  • Not rated yet
    BJ's Restaurant and Brewhouse Honey Sriracha Brussels Sprouts

    Menu Description: "Lightly fried Brussels sprouts tossed in Big Poppa Smokers Desert Gold seasoning with sweet sriracha crema."

    Brussels sprouts have been exploding on chain restaurant menus in recent years, and the best I've tasted are served as starters. The cruciferous wonders are usually roasted or fried, then dressed with a sauce meant to override the sprouts' inherent bitterness. And when they’re done right, those Brussels sprouts will be the most memorable dish at the table.

    BJ’s preparation technique of choice for Brussels sprouts is to fry them, then sprinkle them with a lemony seasoning blend by Big Poppa Smokers just before they get drizzled with sweet sriracha crema. For the seasoning, there’s no need to buy the real thing since I’ve come up with an easy hack. And the sriracha crema copycat couldn’t be simpler, with just four ingredients.

    My BJ's Honey Sriracha Brussels Sprouts recipe makes a share plate appetizer-size serving for 2 to 4 people, but you'll have enough seasoning and sauce here for a bigger serving (such as a side dish) if you just add more sprouts.  

    Now, how about a bowl of famous chili or a Pizookie from Bj's Brewhouse?

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  • Score: 5.00 (votes: 1)
    Shake Shack Frozen Vanilla Custard

    What started as a single food cart in Madison Square Park in New York City in 2000 has become one of America's fastest-growing food chains. In 2014, Shake Shack filed for its initial public offering of stock, and shares rose by 147 percent on the first day of trading. The chain’s success can be attributed to a simple menu of great food that makes any bad day better, including juicy flat-grilled burgers, thick shakes, and creamy frozen custard.

    Custard is made just like ice cream with many of the same ingredients, except custard has egg yolks in it for extra richness. Also, custards are made in ice cream machines with paddles that move slowly so minimal air is mixed in. Home ice cream makers work great for custard, and will churn out a thick, creamy finished product. Using the right ratio of cream to milk and just enough egg yolks, sugar, and vanilla, you can now make an identical hack of Shake Shack frozen vanilla custard, which is great on its own or topped with syrups, fruit, and candy bits. 

    And don’t forget that custards taste best when they’re fresh. Shake Shack serves the custard within a couple of hours of making it, so consume your homemade Shake Shack vanilla custard as quickly as you can after it’s churned. 

    If you're a fan of Shake Shack Vanilla Milkshake, you can duplicate it at home using this custard recipe as a base. Use my recipe here, and re-create the juicy Shake Shake Burger with my hack here.

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  • Score: 5.00 (votes: 1)
    Cheddar's Monte Cristo

    Menu Description: "Smoked ham, smoked turkey, two cheeses, battered and fried until golden with raspberry preserves and dusted with powdered sugar."

    When pondering casual chains with the best Monte Cristo sandwiches, two come to mind: Bennigan's and Cheddar's recipes. At each chain the sandwich is built with turkey, ham, and cheese, then it’s battered and fried, dusted with powdered sugar, and served with raspberry preserves for dipping. It probably sounds strange if you've never had one, but Monte Cristo alums know it all tastes pretty darn great together. I hacked Bennigans' version years ago for my cookbook Top Secret Restaurant Recipes 2, and recently, on a trip to Charlotte, North Carolina, I was able to get my hands on Cheddars' signature version of this famous sandwich.

    I planned for the mission by bringing along a cooler of ice so that I could get a fresh sample safely back home. Once I was back in the lab in Vegas, I subjected the sandwich to a series of tasty tests, burned through several versions of batter, and eventually assembled this new Cheddar's Monte Cristo copycat recipe that I think is even better than my previous Bennigan's hack. The better batter is the big secret here—it's light and crispy and perfectly golden brown, and the sandwich features two kinds of cheese, both white and yellow American. Will this be the best Monte Cristo you've ever had? You’re about to find out.

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  • Not rated yet
    Cheesecake Factory Cheeseburger Spring Rolls

    Here's how to build a cheeseburger in crispy spring roll dough and make the secret 4-ingredient dipping sauce for a perfect hack of Cheesecake Factory’s Cheeseburger Spring Rolls. I found the best solution for a good clone was to first cook two 4-ounce Angus patties—with no less than 15 percent fat, so the beef stays juicy—in a sauté pan until browned. I then sautéed some onion in the same pan and mixed it into the crumbled patties, with ketchup and diced American cheese. 

    I tried several different wrappers and found the thinnest wrappers to work the best. Try to find wrappers that say “super thin” on them. Thicker dough wrappers will blister when fried, which is not how the restaurant version looks, although the thicker wrappers still make tasty spring rolls.

    Rice paper wrappers will give you a chewier, less crispy bite, and are a good option if you're interested in a gluten-free version. If you go with rice paper, you won’t need the cornstarch solution to seal them. Dipping the whole wrapper in a little water makes the rice paper pliable and naturally sticky.

    The list of recipes I've copied from Cheesecake Factory is almost as long as their menu. Check them out here.

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  • Score: 5.00 (votes: 1)
    Outback Steakhouse Victoria's Crowned Filet

    Tonight, don't settle for steaks that are served straight off the grill. Instead, blow everyone away when you serve up grilled beef tenderloin filets that have been "crowned" with buttery horseradish breadcrumbs. This presentation looks and tastes great, but the best part: it's really freakin' easy. The crust is prepared ahead of time by combining the ingredients and forming the mixture into crust "pucks" that are chilled until firm. Then, when the steaks come off the grill, you top each one with a crust, and broil until bubbling. Now, sit back and watch as your feeders flip when they take the first bite. That's right, tonight you rule.

    Want more Outback copycat recipes? Click here.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  • Score: 4.84 (votes: 25)
    Carrabba's Spicy Sausage Lentil Soup

    It's not served every day at Carrabba's Italian Grill, but when this amazing soup is on the menu, consider yourself lucky and snag a bowl. It's chock-full of lentils and other good bits of vegetables and herbs, plus there are big chunks of spicy Italian sausage in every bite. Best of all, you can use my Carrabba's spicy sausage and lentil soup recipe below to easily make it at home. Most of the work here is just chopping stuff up, including a small ham steak, which you can find where the bacon is sold in your market. If you can't find a ham steak, you can slice up some deli ham. Get everything in a pot and let it simmer. In 1 hour, you'll have enough hot, chunky soup for at least a dozen cup-size servings. 

    You might also like my Carrabba's chicken Marsala recipe.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  • Score: 4.83 (votes: 12)
    Hooters Buffalo Chicken Wings

    Menu Description: "Nearly world-famous. Often imitated, hardly ever duplicated."

    "Hooters is to chicken wings what McDonald's is to hamburgers," claims promotional material from the company. True, the six fun-loving Midwestern businessmen who started Hooters in Clearwater, Florida, on April Fool's Day in 1983 chose a classic recipe for chicken wings as their signature item. But while some might say it's the buffalo wings that are their favorite feature of the restaurant, others say it's the restaurant chain's trademark Hooters girls—waitresses casually attired in bright orange short-shorts and skin tight T-shirts.

    Today there are over 375 Hooters across the United States serving more than 200 tons of chicken wings every week. The original dish can be ordered in 10-, 20-, or 50-piece servings; or if you want to splurge, there's the "Gourmet Chicken Wing Dinner" featuring 20 wings and a bottle of Dom Perignon champagne, for only $125. To further enhance the Hooters experience when you serve these messy wings, throw a whole roll of paper towels on the table, rather than napkins, as they do in the restaurants.

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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  • Score: 5.00 (votes: 2)
    California Pizza Kitchen Original BBQ Chicken Pizza

    Menu Description: "Introduced in our first restaurant in 1985. With barbecued chicken, sliced red onion, cilantro, and smoked Gouda cheese."

    In 1985, attorneys Larry Flax and Rick Rosenfield traded in their private practice, which included defending mob bosses and union officials, for a specialty pizza chain. These two "amateur chefs" say they were influenced by Wolfgang Puck, whose Spago restaurant in Los Angeles was the first to create pizza with unusual toppings. Now they have developed a niche somewhere between gourmet food and traditional Italian-style pizzas, creating what one magazine described as "designer pizza at off-the-rack prices." In addition to the pastas, soups, and salads, California Pizza Kitchen offers dozens of unique pizza creations that reflect the current trends in dining. When Cajun food was in style, the Cajun chicken pizza was a top seller; today that item has been replaced with Southwestern and Thai pizza varieties. As the menu explains, the Barbecued Chicken Pizza was one of the first pizzas served at California Pizza Kitchen. Decades later it remains one of the top-selling pizza creations.

    You can use this CPK BBQ chicken pizza recipe to make your pizza with pre-made or packaged dough, but I highly recommend taking the time to make the dough yourself. You'll find that it's well worth the little bit of extra work.

    Click here to see if I cloned your favorite salads and appetizers from CPK.

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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  • Score: 5.00 (votes: 2)
    Margaritaville Key Lime Pie

    Menu Description: "A true taste of the tropics. National award-winning recipe."

    Many of the key lime pie recipes circulating, including the recipe found on bottles of key lime juice, have a glaring error: they don't make enough filling to fit properly into a standard 9-inch graham crust pie shell. That's probably because those recipes are designed around one 14-ounce can of sweetened condensed milk. But if we're going to make a beautifully thick key lime pie like the one served at Jimmy Buffett's Margaritaville restaurants, we need to use something like 1 1/2 cans of sweetened condensed milk, or more accurately, two cups of the stuff. The clone recipe for Margaritaville Key Lime pie is a simple one, that's for sure, with only four ingredients including the pie shell. But don't stop there. I'm also including an easy way to make mango sauce by reducing a couple cans of Kern's mango juice. And there's a raspberry sauce recipe here that's made easily with frozen raspberries. These two sauces are used to jazz up the plate at the restaurant and are certainly optional for your clone version, even though I've made this Margaritaville Key Lime Pie recipe as easy as, um, you know.

    Find more of your favorite Margaritaville copycat recipes here

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • Score: 4.50 (votes: 2)
    Chili's Lettuce Wraps

    Menu Description: "Grilled Asian-spiced chicken w/carrots, water chestnuts, green onions & almonds. Served with crisp Bibb lettuce and sesame-ginger & peanut sauces for dipping."

    Chili's take on the appetizer made popular at P. F. Chang's Asian Bistro got diners across the country wrapping lettuce around chopped chicken. Now you can bring Chili's version of the Asian tacos home along with the mega-addictive sesame-ginger and peanut dipping sauces with my recipe for Chili's lettuce wraps.

    After you make the sauces and prepare the chicken, assemble the wraps by arranging some sliced chicken into the center of a leaf of butter lettuce, sprinkle on some shredded carrot, perhaps a few crunchy bean threads, add a little dipping sauce, and open wide.

    Find more of your favorite Chili's copycat recipes here

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • Score: 4.31 (votes: 13)
    Subway Sweet Onion Sauce

    The Sweet Onion Chicken Teriyaki Sandwich, one of Subway's biggest new product rollouts, is made with common ingredients: teriyaki-glazed chicken breast strips, onions, lettuce, tomatoes, green peppers, and olives. But what sets it apart from all other teriyaki chicken sandwiches is Subway's delicious Sweet Onion Sauce. You can ask for as much of the scrumptious sauce as you want on your custom-made sub at the huge sandwich chain, but you won't get any extra to take home, even if you offer to pay. Now you can pour a copycat version of the sauce to your home-built sandwich masterpieces whenever you want.

    Find more copycat recipes for famous sauces here.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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  • Score: 4.16 (votes: 19)
    Panera Bread French Onion Soup

    The biggest difference I find with this copycat Panera french onion soup formula versus other onion soup recipes is the inclusion of a small, almost undetectable, bit of tomato sauce. But rather than opening up a whole can of tomato sauce to use just 1 tablespoon in this home kitchen copy, I found that a squirt of ketchup works perfectly. Panera Bread also makes their soup with just a bit of heat, so we'll add a little Tabasco pepper sauce to the pot to wake everything up. The croutons on top of the soup appear to be made from the chain's focaccia bread that has been buttered, cubed, and toasted until crispy, but you can use any bread you may have on hand. As for the cheese on top, the menu says it's Asiago-Parmesan, but the cheese I tasted was more Asiago than Parmesan, so you'll need to use only Asiago cheese (that's been shaved using a potato peeler) for a great clone.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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  • Score: 4.33 (votes: 9)
    Bisquick Original All-Purpose Baking Mix

    You've got a hankerin' for pancakes or biscuits, but the recipe calls for Bisquick, and you're plum out. Not to worry. Now you can make a clone of the popular baking mix at home with just four simple ingredients. Store-bought Bisquick includes shortening, salt, flour, and leavening, so that's exactly what we need to duplicate Bisquick perfectly at home. 

    My Bisquick recipe makes about 6 cups of the stuff, which, just like the real thing, you can keep sealed up in a container in your pantry until it's flapjack time. When that time comes, just add milk and eggs for pancakes or waffles, or only milk if it's biscuits you want. You'll find all those recipes below in the "Tidbits."

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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  • Score: 5.00 (votes: 2)
    Del Taco Crispy Fish Taco

    The number two Mexican fast food chain nicely duplicates the delicious fish tacos you'd find in coastal towns south of the border: two corn tortillas wrapped around a fried halibut fillet that's topped with cabbage, fresh salsa, and a creamy "secret sauce." It's practically impossible to eat just one—they're that good. And, thanks to the availability of breaded frozen fish sticks in just about every market, a home version of Del Taco Crispy Fish Tacos is stupidly simple. If you can't find crispy halibut sticks in your local store, the more common breaded pollock will work just fine here. You can also use frozen fish portions that are grilled if you're not into the breaded (fried) stuff. The real recipe at Del Taco comes with two thin corn tortillas, but sometimes the only available corn tortillas in consumer markets are the thicker ones. If that's the case, you'll need just one per taco.

    How about a cold margarita to wash down those tacos? Find your favorite famous drink recipes here

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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  • Score: 4.85 (votes: 48)
    Chili's Southwestern Egg Rolls

    Menu Description: "Smoked chicken, black beans, corn, jalapeño Jack cheese, red peppers and spinach wrapped inside a crispy flour tortilla. We serve it with our avocado-ranch dipping sauce."

    Chili's was the first chain to popularize the Southwestern-style egg roll, but as with any successful menu item, clones have been popping up on other major chains' appetizer menus over the past several years. Even though it's more like a small chimichanga than an egg roll, this appetizer is a fabulous creation with monster flavor. A flour tortilla is stuffed with a spicy blend of corn, green onions, black beans, spinach, jalapeño peppers, Monterey Jack cheese and spices; then it's deep-fried. Slice the fried rolls diagonally, dunk the wedges into a creamy avocado ranch sauce, and you've done your taste buds a solid. 

    I suggest you make your homemade Chili's Soutwestern egg rolls several hours before you plan to serve them, so they can freeze before frying (it's a great dish to make a day ahead of a party or event). This freezing step will help the outside fry to a golden brown, but the egg rolls will stay folded, and oil won't seep in. Assembling the egg rolls takes a little time, so if you like these, I suggest making a double batch. Since you'll be freezing them, you'll have extra on hand in the freezer ready to cook with just a little additional effort.

    Find more of my Chili's copycat recipes here.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • Score: 5.00 (votes: 4)
    Top Secret Restaurant Recipes 3

    Exclusive signed copy. America's best copycat recipes! Save money and amaze your friends with all-new culinary carbon copies from the Clone Recipe King!

    For more than 30 years, Todd Wilbur has been obsessed with reverse-engineering famous foods. Using every day ingredients to replicate signature restaurant dishes at home, Todd shares his delectable discoveries with readers everywhere.

    Now, his super-sleuthing taste buds are back to work in the third installment of his mega-bestselling Top Secret Restaurant Recipes series, with 150 sensational new recipes that unlock the delicious formulas for re-creating your favorite dishes from America's most popular restaurant chains. Todd's top secret blueprints and simple step-by-step instructions guarantee great success for even novice cooks. And when preparing these amazing taste-alike dishes at home, you'll be paying up to 75 percent less than eating out!

    Find out how to make your own home versions of: Pizza Hut Pan Pizza, T.G.I. Friday's Crispy Green Bean Fries, Buca di Beppo Chicken Limone, Serendipity 3 Frrrozen Hot Chocolate, P.F. Chang's Kung Pao Chicken, Max & Erma's Tortilla Soup, Cracker Barrel Double Chocolate Fudge Coca-Cola Cake, Olive Garden Breadsticks, Cheesecake Factory Fresh Banana Cream Cheesecake, Carrabba's Chicken Bryan, Famous Dave's Corn Muffins, Outback Steakhouse Chocolate Thunder from Down Under, T.G.I. Friday's Jack Daniel's Glazed Ribs, and much, much more...

    Simple. Foolproof. Easy to Prepare. And so delicious you'll swear it's the real thing!

    You may also like Top Secret Restaurant Recipes 2, and Top Secret Recipes Step-by-Step

    Contents
    Applebee's Apple Walnut Chicken Salad
    Applebee's Chocolate Mousse Dessert Shooter
    Applebee's Grilled Shrimp 'N Spinach Salad
    Applebee's Key Lime Pie Dessert Shooter
    Applebee's Red Apple Sangria
    Applebee's Strawberry Cheesecake Dessert Shooter
    Applebee's Tomato Basil Soup
    Applebee's White  Peach Sangria
    Bahama Breeze Island Onion Rings
    Bahama Breese West Indian Patties
    BJ's Restaurant & Brewhouse Chili
    BJ's Restaurant & Brewhouse Famous Pizookie
    BJ's Restaurant & Brewhouse Parmesan Crusted Chicken Breast
    BJ's Restaurant & Brewhouse White Cheddar Mashed Potatoes
    Bonefish Grill Bang Bang Shrimp
    Bonefish Grill Citrus Herb Vinaigrette
    Bonefish Grill Saucy Shrimp
    Buca di Beppo Garlic Bread and Garlic Bread with Mozzarella
    Buca di Beppo Chicken Limone
    Buffalo Wild Wings Asian Zing Sauce
    Buffalo Wild Wings Parmesan Garlic Sauce
    California Pizza Kitchen The Original BBQ Chicken Chopped Salad
    California Pizza Kitchen Original Chopped Salad
    Carrabba's Spicy Sausage Lentil Soup
    Carrabba's Chicken Bryan
    Cheeseburger in Paradise BBQ Jerk Ribs
    Cheeseburger in Paradise Sweet Potato Chips
    Cheeseburger in Paradise El Cubano Sandwich
    Cheesecake Factory Famous Factory Meatloaf
    Cheesecake Factory Miso Salmon
    Cheesecake Factory Pineapple Pisco Sour
    Cheesecake Factory Thai Lettuce Wraps
    Cheesecake Factory Banana Cream Cheesecake
    Cheesecake Factory Stefanie's Ultimate Red Velvet Cheesecake
    Chili's Honey-Chipotle Chicken Crispers
    Chili's Cajun Ribeye
    Chili's Firecracker Tilapia
    Chili's Quesadilla Explosion Salad
    Chili's Nacho Burger
    Chili's White Chocolate Molten Cake
    Cracker Barrel Cole Slaw
    Cracker Barrel Double Chocolate Fudge Coca-Cola Cake
    Cracker Barrel Macaroni n' Cheese
    Denny's Cherry Cherry Limeade
    Denny's Pancake Puppies
    Denny's Broccoli Cheese Soup
    Famous Dave's Corn Muffins
    Famous Dave's Smoked Salmon Spread
    Famous Dave's Wilbur Beans
    Fleming's Prime Steakhouse Wicked Cajun Barbecue Shrimp
    Fleming's Prime Steakhouse Chipotle Cheddar Macaroni & Cheese
    Fleming's Prime Steakhouse Fleming's Potatoes
    Fuddruckers Hamburger Seasoning
    Gordon Biersch Cran Blueberi Lemonade Cocktail
    Gordon Biersch Garlic Fries
    Gordon Biersch Raspberry Iced Tea Cocktail
    Gordon Biersch Warm Apple Bread Pudding
    Hard Rock Cafe Tupelo Style Chicken
    Hard Rock Cafe Twisted Mac & Cheese
    Hooter's Fried Pickles
    Houston's House Vinaigrette
    Houston's Couscous
    IHOP Banana Macadamia Nut Pancakes
    IHOP Corn Cake Pancakes
    IHOP Funnel Cakes
    IHOP Shortcake Pancakes
    Joe's Crab Shack Crab Nachos
    Joe's Crab Shack Great Balls of Fire
    Joes Crab Shack Spicy Boil
    Joe's Crab Shack BBQ Crab
    Joe's Stone  Crab Garlic Creamed Spinach
    Joe's Stone  Crab Grilled Tomatoes
    Joe's Stone  Crab Jennie's Potatoes
    Joe's Stone  Crab Jumbo Lump Crab Cakes
    Margaritaville Havanas and Bananas Cocktail
    Margaritaville Incommunicado Cocktail
    Margaritaville Volcano Nachos
    Margaritaville Jerk Salmon
    Mastro's Steakhouse Gorgonzola Macaroni & Cheese
    Mastro's Steakhouse Steak Seasoning
    Mastro's Steakhouse Warm Butter Cake
    Max & Erma's Tortilla Soup
    Mimi's Cafe Buttermilk Spice Muffins
    Mimi's Cafe Carrot Raisin Nut Muffins
    Mimi's Cafe Five-Way Grilled Cheese
    Olive Garden Breadsticks
    Olive Garden Dipping Sauces for Breadsticks
    Olive Garden Chicken and Gnocchi Soup
    Olive Garden Black Tie Mouse Cake
    Olive Garden Mango Martini
    Olive Garden Pomegranate Margarita Martini
    Olive Garden Smoked Mozzarella Fonduta
    Olive Garden Steak Gorgonzola Alfredo
    On the Border Guacamole Live!
    On the Border Mexican Mojito
    On the Border Smoke Jalapeno Vinaigrette
    Outback Steakhouse Bleu Cheese Chopped Salad
    Outback Steakhouse Mashed Sweet Potatoes
    Outback Steakhouse Outback Rack
    Outback Steakhouse Three Cheese Au Gratin Potatoes
    Outback Steakhouse Victoria "Crowned" Filet w/Horseradish Crumb Crust
    Outback Steakhouse Chocolate Thunder from Down Under
    P.F. Chang's Asian Pear Mojito
    P.F. Chang's Chang's Key Lime Martini
    P.F. Chang's Spicy Green Beans
    P.F. Chang's Kung Pao  Chicken
    P.F. Chang's Chicken in Soothing Lettuce Wraps--Improved
    P.F. Chang's Vegetarian Lettuce Wraps
    Pizza Hut WingStreet Traditional Chicken Wings--Hot, Med, Mild
    Pizza Hut Tuscani Creamy Chicken Alfredo Pasta
    Pizza Hut Pan Pizza
    Red Lobster Peach-Bourbon BBQ Scallops
    Red Lobster Maple-Glazed Salmon & Shrimp
    Red Robin Campfire Sauce
    Red Robin Creamy Artichoke & Spinach Dip
    Red Robin Red's Homemade Chili Chili
    Red Robin The Royal Red Robin Hamburger
    Romano's Lemon Passion
    Roy's Hawaiian Martini
    Roy's Classic Roasted Macadamia Nut Crusted Mahi Mahi
    Roy's Melting Hot Chocolate Soufflé
    Ruby Tuesday Apple Salad
    Ruby Tuesday Queso Dip & Beef Queso Dip
    Ruby Tuesday Thai Phoon Shrimp
    Serendipity 3 Frrrozen Hot Chocolate
    Simon Kitchen & Bar Wok-Seared Edamame
    Spago Butternut Squash Soup
    Spago Pumpkin Cheesecake
    T.G.I. Friday's Candy Apple Martini
    T.G.I. Friday's Crispy Green Bean Fries
    T.G.I. Friday's Parmesan-Crusted Sicilian Quesadilla
    T.G.I. Friday's Jack Daniel's Glaze
    T.G.I. Friday's Sesame Jack Strips
    T.G.I. Friday's Bruschetta Chicken Pasta
    T.G.I. Friday's Dragonfire Chicken
    T.G.I. Friday's Fried Mac & Cheese
    T.G.I. Friday's Pomegranate Martini w/Candy Apple
    T.G.I. Friday's Tuscan Portobello Melt
    T.G.I. Friday's Tuscan Spinach Dip
    Trader Vic's World-Famous Mai Tai
    Traders Vic's Tom Ka Gai Soup

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    • 10% off
  • Score: 5.00 (votes: 1)
    Chipotle Chipotle-Honey Vinaigrette

    Steve Ellis used his Culinary Institute of America training to develop a simple menu for the first Chipotle Mexican Grill he opened in 1993 near the University of Denver. Today Chipotle has grown to more than 700 units, and the chain continues to serve a relatively limited selection (compared to other Mexican chains) of burritos, tacos, and salads that are made-to-order, with unprocessed and hormone-free ingredients. 

    Just as when ordering a burrito or taco, you get to choose the meat, beans, salsa, and cheese that will top your romaine lettuce salad. The finishing touch is an amazing house dressing that's made fresh every day. It's sweet, it's tangy, it's smoky, and it's packing some heat. It's also a quick recipe to duplicate with just a blender and a dozen common ingredients, including ground chipotle chile, which you can usually find near the ground cayenne. After you whip up my Chipotle Mexican Grill Chipotle-Honey Vinaigrette recipe below, let it chill out in the fridge for an hour or two. If you do, you'll have a perfect flavor match and enough dressing for at least 10 salads.

    Now, how about making Chipotle's famous barbacoa, carnitas, carne asada or pollo asado? Find all of those recipes and more here.

    Now, how about making Chipotle's famous barbacoa, carnitas, carne asada or pollo asado? Find all of those recipes and more here

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  • Score: 5.00 (votes: 8)
    Cheesecake Factory Avocado Eggrolls

    Menu Description:  "Chunks of Fresh Avocado, Sun-Dried Tomato, Red Onion and Cilantro Deep Fried in a Crisp Chinese Wrapper."

    In 1995, Forbes Magazine named The Cheesecake Factory in its list of the 200 best small companies in America. At more than 90 stores now, The Cheesecake Factory plans to continue growing at a rate of about 11 new restaurants per year, and still does not franchise.

    The avocado egg rolls are one of the most popular appetizers on the menu at the Cheesecake Factory, and it's not hard to see why. The combination of avocado, sun-dried tomatoes, and the cilantro-tamarind sauce makes this one of the tastiest appetizers I've had at any restaurant chain. The trickiest part of this Cheesecake Factory avocado egg rolls recipe might be finding the tamarind pulp at your market. It's a brown, sticky pulp that looks like puréed prunes, and can be found in the spice section or near the ethnic foods—or try a Middle Eastern market. The pulp sometimes contains the large seeds of the fruit, so be sure to remove them before measuring. If you can't find the tamarind paste, you can get by substituting smashed raisins or prunes.

    Find more of my famous appetizer copycat recipes here.

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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  • Score: 5.00 (votes: 8)
    Red Lobster Parrot Bay Coconut Shrimp

    Menu Description: "Jumbo butterflied shrimp hand-dipped in batter flavored with Captain Morgan Parrot Bay Rum & coconut flakes. Served with pina colada dipping sauce."

    Fans of this dish say the best part is the pina colada dipping sauce. And it's true. That sauce is so good you could eat it with a spoon. But the coconut shrimp is pretty awesome too, just on its own. Red Lobster's secret formula includes Captain Morgan's Parrot Bay rum, which sweetens the batter and adds a great coconut flavor (plus you can whip up a nice cocktail with it while you're cooking). Panko breadcrumbs—which give a nice crunch to the shrimp—can be found in the aisle of your market where all the Asian foods are parked. This secret recipe makes two times the size of a serving you get at the Lobster, so there should be enough for everyone. The real thing comes with salsa on the side in addition to the pina colada sauce, but you may not even want to include it.

    Find more of your favorite Red Lobster copycat recipes here.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • Score: 4.28 (votes: 18)
    Taco Bell Burrito Supreme

    To copy the Taco Bell Burrito Supreme at home, you first must assemble the meaty foundation of many of the chain's top-selling products: the spiced ground beef. Toss it and seven other tasty ingredients into a large flour tortilla and fold using the same technique as taught to new recruits to the chain. Add your favorite hot sauce for a bit of heat, or clone Taco Bell Mild, Hot, Fire Border, Diablo, Baja, or Lava sauce with my recipes here.

    You might also want to try my improved Taco Bell beef recipe here.

    Source: Even More Top Secret Recipes by Todd Wilbur.

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  • Score: 4.96 (votes: 24)
    Boston Market Meatloaf

    In the early 90's Boston Chicken was rockin' it. The home meal replacement chain's stock was soaring and the lines were filled with hungry customers waiting to sink their teeth into a serving of the chain's delicious rotisserie chicken. The chain was so successful with chicken, the company quickly decided it was time to introduce other entrée selections, the first of which was a delicious barbecue sauce-covered ground sirloin meatloaf. 

    Offering the other entrées presented the company with a dilemma: what to do about the name. The bigwigs decided it was time to change the name to Boston Market, to reflect a wider menu. That meant replacing signs on hundreds of units and retooling the marketing campaigns. That name change, plus rapid expansion of the chain and growth of other similar home-style meal concepts, sent the company into a tailspin. By 1988, Boston Market's goose was cooked, and the company filed for bankruptcy. Soon McDonald's stepped in to purchase the company, with the idea of closing many of the stores for good, and slapping Golden Arches on the rest. But that plan was scrapped when, after selling many of the under-performing Boston Markets, the chain began to fly once again.  Within a year of the acquisition Boston Market was profitable, and those meals with the home-cooked taste are still being served at over 700 Boston Market restaurants across the country.

    Use my Boston Market Meatloaf recipe below to copy the same flavor of that first non-chicken dish, a delicious barbecue sauce-covered ground sirloin meatloaf. You might also like to try my Boston Market side-dish recipes here.

    Source: Even More Top Secret Recipes by Todd Wilbur.

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  • Score: 5.00 (votes: 14)
    Jimmy Dean Breakfast Sausage

    Before he became America's sausage king, Jimmy Dean was known for crooning the country hit "Big Bad John." That song came out in 1962 and sold more than 8 million copies. His singing success launched a television career on ABC with The Jimmy Dean Show, where Roy Clark, Patsy Cline, and Roger Miller got their big breaks. The TV exposure led to acting roles for Jimmy, as a regular on Daniel Boone, and in feature films, including his debut in the James Bond flick Diamonds are Forever. Realizing that steady income from an acting and singing career can be undependable, Jimmy invested his show-biz money in a hog farm. In 1968 the Jimmy Dean Meat Company developed the special recipe for sausage that has now become a household name. Today the company is part of the Sara Lee Corporation, and Jimmy retired as company spokesman in 2004.

    My Jimmy Dean breakfast sausage recipe re-creates three varieties of the famous roll sausage that you form into patties and cook in a skillet. Use ground pork found at the supermarket—make it lean pork if you like—or grind some up yourself if you have a meat grinder.

    Check out more of my famous breakfast food clone recipes here.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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  • Score: 5.00 (votes: 5)
    Carnegie Deli Classic New York Cheesecake

    Carnegie Deli's huge pastrami sandwiches were selected as the best in New York by New York Magazine in 1975, but it's the cheesecakes, which can be shipped anywhere in the country, that really put this famous deli on the map. 

    The secret to my Carnegie Deli traditional New York cheesecake recipe is creating the perfect not-too-sweet sugar cookie crust and varying the baking temperature so that you get a nicely browned top before cooking the cheesecake through. Get ready for the best deli-style cheesecake to ever come out of your oven.

    Find more famous dessert recipes here.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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  • Score: 4.18 (votes: 28)
    Benihana Japanese Fried Rice

    The talented chefs at Benihana cook food on hibachi grills with flair and charisma, treating the preparation like a tiny stage show. They juggle salt and pepper shakers, trim food with lightning speed, and flip the shrimp and mushrooms perfectly onto serving plates or into their tall chef's hat.

    One of the side dishes that everyone seems to love is the fried rice. At Benihana this dish is prepared by chefs with precooked rice on open hibachi grills, and is ordered a la cart to complement any Benihana entrée, including Hibachi Steak and Chicken. I like when the rice is thrown onto the hot hibachi grill and seems to come alive as it sizzles and dances around like a bunch of little jumping beans. Okay, so I'm easily amused.

    My Benihana Japanese fried rice recipe will go well with just about any Japanese entrée, and can be partially prepared ahead of time and kept in the refrigerator until the rest of the meal is close to done.

    Re-create more of your favorite dishes from Benihana here.

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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  • Score: 5.00 (votes: 1)
    Olive Garden Pasta e Fagioli Reduced-Fat

    One of the most popular and hard-to-pronounce items on the Olive Garden menu is found in the soup column. It's more like chili than a soup, really, with all those beans and veggies and ground beef in there. The reduced-fat grams in this clone are especially important when we consider that this dish makes an excellent meal by itself, and you may want to eat more than the 1 1/2-cup serving size measured for the nutrition stats.

    We'll keep the added fat to a minimum by sauteing the veggies in what little fat is not drained off from browning the lean ground beef. The soup will fill your mouth with flavor so it won't matter that we aren't adding additional fat. You'll have a hard time distinguishing between this version and the original. Try it.

    This recipe makes about eight 1 1/3-cup servings. If you can't eat it within a few days, it freezes well.

    Nutrition Facts
    Serving size–1 1/2 cups
    Total servings–8
    Calories per serving–312 (Original–416)
    Fat per serving–4g (Original–17.5g)

    Source: Top Secret Recipes Lite by Todd Wilbur.

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I'm Todd Wilbur, Chronic Food Hacker

For over 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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