Menu Description:
"Nacho Ordinary Burger! Shredded lettuce,
tortilla strips, chili queso & green onions.
Served open faced w/sour cream, guacamole,
jalapenos & pico de gallo."
Here's a
clone recipe for a delicious new burger from Chili's
unlike any you may have tasted before. It was designed by
the folks at this popular chain to incorporate several of
restaurant's prepared sides -- all of which you will now
have clones for -- including Chili's chili queso, Chili's
pico de gallo, and Chili's guacamole. Stack it all onto a
bun with a juicy 1/4-pound ground beef patty and some
crumbled tortilla chips for crunch, and you've got a
slightly spicy, South-of-the-border taste. Muy bien,
amigos!
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
Guacamole
2 small or 1 large Haas avocado
2 tablespoons sour cream
1/4 cup diced tomato
1/2 teaspoon diced jalapeno
1/4 teaspoon chopped fresh cilantro
1/4 teaspoon lemon juice
1/8 teaspoon salt
Chili Queso
3 ounces ground beef
1 teaspoon all-purpose flour
pinch of salt
pinch of ground black pepper
16-ounce bottle Cheez Whiz
2 tablespoons milk
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika
2 pounds ground beef
4 large sesame seed buns
2 cups iceberg lettuce, shredded or chopped thin
2 tablespoons mayonnaise
1 green onion, chopped
16-20 tortilla chips
2-3 fresh jalapenos, sliced
1. First make the pico de gallo. This is easy. Just
combine all of the ingredients for the pico in a small
bowl and mix well. Cover bowl and chill in the
refrigerator.
2. Now we'll make the guacamole. In a small bowl, smash
up most of the avocado, but be sure to leave several
unsmashed chunks. Add the remaining ingredients for the
guacamole to the avocado and mix well. Cover bowl and
chill in the refrigerator, next to the pico.
3. Next we'll make the chili queso. In yet another small
bowl, mix together ground beef, flour, a pinch of salt, a
pinch of black pepper, and a pinch of chili powder. Use
your hands to work the dry ingredients into the ground
beef. Brown the beef in a small skillet over medium heat
for about 5 minutes. Use a spoon or spatula to crumble
the beef as it cooks. Cook until it's brown, then set
aside.
4. Melt the Cheez Whiz with 2 tablespoons of milk over
low heat. When milk and cheese has been combined, add the
remaining queso ingredients. Heat while stirring often
until cheese is smooth and creamy, then cover saucepan
and remove it from the heat.
5. Pre-heat a griddle or large frying pan over medium
heat. Lightly butter the face of each bun and brown the
buns face-down on the heat.
6. Separate the ground beef into four 1/2-pound portions.
Roll each portion of meat into a ball and then pat the
meat down into a circular patty slightly larger in
diameter than the hamburger buns. Cook the hamburger
patties for 5-10 minutes per side, until done. Lightly
salt and pepper each burger patty.
7. Build the burger open-faced in the following order
starting with the bottom bun:
On Bottom Bun
1/2 cup shredded lettuce
hamburger patty
2 tablespoons chili queso
4 or 5 crumbled tortilla chips
2 teaspoons green onion
On Top Bun
1/2 tablespoon mayonnaise
2 tablespoons pico de gallo
2 tablespoons guacamole
4 jalapeno slices
Serve burger with extra
queso and guacamole. May also serve french fries on the
side and use the chili queso for dipping.
Makes 4 burgers.
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