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Grilled Guacamole Chicken Melt recipe

Grilled Guacamole Chicken Melt recipe


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  • Meat and poultry
  • Poultry
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  • Quick chicken

In this recipe, seasoned chicken breasts are pan-fried, then topped with guacamole and sliced cheddar, before being grilled. Serve with a side salad or in a sandwich.

50 people made this

IngredientsServes: 4

  • 15g butter
  • 2 tablespoons olive oil
  • 4 skinless, boneless chicken breast fillets
  • 2 teaspoons Creole seasoning blend
  • 2 avocados, peeled and stoned
  • 1 tablespoon fresh lime juice
  • 1 small tomato, diced
  • 2 tablespoons finely chopped red onion
  • garlic granules to taste
  • salt and pepper to taste
  • 4 slices Cheddar cheese

MethodPrep:15min ›Cook:15min ›Ready in:30min

  1. Preheat grill and set the oven rack about 15cm from the heat source.
  2. Heat the butter and olive oil in a frying pan over medium heat; pan-fry the chicken breasts for about 10 minutes per side until no longer pink on the inside and golden brown on the outside, sprinkling each side with Creole blend.
  3. Scoop the avocados into a bowl and mash them with the lime juice, tomato, onion, garlic granules, salt and pepper.
  4. Spoon some guacamole onto each chicken breast, top with a slice of Cheddar cheese and grill for 2 to 4 minutes, until the cheese is melted and bubbling.

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Reviews & ratingsAverage global rating:(118)

Reviews in English (92)

Yum Yum! Tried this last night and its lovely.Depending on depth of your chicken breast you made need to cook a little longer.Great spicy taste, will be making again.-28 Mar 2012

by Craig

With a slight modification I made chicken guacamole muffins that are AMAZING! I poached and shredded 3 split chicken breasts instead of pan-frying. I then scooped the chicken into a lightly greased muffin tin, covering with guac mix + cheese and broiled for 3 min. I haven't tried yet, but suspect this will also make amazing chicken nachos. Overall this significantly reduces calories by removing butter + olive oil (340 cal) and increasing the portion yield to 6. Enjoy!-10 Jun 2010

by lovenewstuff

This was so easy and so delicious! I loved it, my family loved it! I didn't know what to think about putting guacamole on top of chicken, but then couldn't believe the wonderful flavor it added. I will be making this again and again!-27 Mar 2009


Grilled Chicken and Pepper Quesadillas

I’ve been on a real quesadilla kick lately, friends. There are so many different flavor combinations available and they come together so quickly! These Grilled Chicken and Pepper Quesadillas are my latest favorite. I can’t get enough of them! I use premade grilled chicken breasts (see picture below) but you can certainly grill your own chicken. In fact, these quesadillas are a fantastic way to use up leftover grilled chicken. In addition to the grilled chicken, I seasoned some peppers and onions and sautéed them until golden and wonderful. The combination of the chicken and veggies is wonderful! My family and I have enjoyed them many times over the past couple of weeks.

Hope some of you get a chance to try them. They make a fantastic hearty lunch or a wonderful light dinner. (Or a mid afternoon snack…if you are into the kind of thing!)

Let me show you how to make it happen!

1. Grab an onion and 3 bell peppers, I opted to use red, orange and yellow. (So pretty, yes?)

Chop them all into 1 inch cubes.

2. Heat a large, deep skillet up over medium high heat. Add 1 Tb butter and 1 Tb olive oil and allow them to heat through. Add the peppers and onions.

Sautee over medium high heat until the onions are translucent and the peppers are crisp tender.
3. Add 1/2 tsp garlic salt, 1/2 tsp chili powder, 1/4 tsp seasoned salt, 1/2 tsp smoked paprika, 1 tsp liquid smoke and salt and pepper to taste. Stir well to combine.


4. Slice 2 grilled chicken breasts into thin strips. You can grill your own chicken if you choose. I love these fully cooked and frozen Mesquite Grilled Chicken Fillets they sale at Sam’s Club. They are super juicy and flavorful. For this recipe I place them (one at a time) on a small plate, cover with another plate and heat in the microwave for 2-3 minutes, or until warm.

5. To build the quesadillas, heat a large deep pan up over medium high heat. Melt 1-2 tsp of butter in the pan (or generously spray the pan with cooking spray). Add a flour tortilla and top it with cheese, 1 sliced chicken breast, half of the veggies, and a more cheese.

Place another tortilla on top and spray it with cooking spray (or spread a bit of butter on top). When the bottom tortilla is golden brown and the cheese has melted, carefully flip it over and brown on the other side.


28 Essential Grilled Cheese Recipes

These recipes bring grilled cheese sandwiches to the next level.

From gourmet to gluten-free, these epic grilled cheese sandwich recipes are sure to satisfy any craving. Pair your grilled cheese with one of our 11 tasty tomato soup recipes!

You've never had grilled cheese like this before! The best part? It's practically guilt-free.

Combine creamy cheese, sweet pears, and crispy bacon for the ultimate sweet and savory sandwich.

A soft and spreadable garlic confit adds the perfect amount of flavor to every bite of this ooey, gooey sandwich.

Looking for a no-holds-barred indulgence? Cut a doughnut in half lengthwise, press a slice of cheese (or two slices!) in the middle, and grill until golden brown.

This hearty recipe uses chicken, bacon, barbecue sauce, and cheese&mdashingredients you probably already have in your kitchen.

Who says you can't eat grilled cheese sandwiches for breakfast? This recipe packs all your favorite breakfast items into one compact sandwich.

Searching for more ways to satisfy your pumpkin addiction? Use our favorite fall foods&mdashapples and pumpkins&mdashto make this hearty grilled cheese sandwich.

Make your own pesto using artichoke, arugula, garlic, walnuts, and lemon&mdashthe resulting spread constrasts perfectly with the bold taste of sharp Cheddar.

This blogger's recipe for deliciously smoky bacon jam will make your mouth water.

Genius: Take the ingredients needed for white pizza and pack them all into a grilled cheese sandwich.

This homemade recipe for In-N-Out's addictive special sauce is shockingly similar to the one used by the popular West Coast burger joint.

This grilled cheese incorporates delicious artichoke dip in the center, saving you that time-consuming extra step of dipping.

Stuff your grilled cheese sandwich with hand-shredded chicken smothered in a homemade chipotle sauce to add a jolt of flavor.

This gluten-free recipe replaces bread with a healthy and tasty cauliflower crust.

This recipe for DIY "cheese" is completely vegan friendly&mdashjust place a slice between two slices of white bakery bread, grill it up, and enjoy!

Get your kids to eat their vegetables by including chopped Brussels sprouts inside a grilled cheese sandwich.

Don't have a panini press? Use a waffle iron instead to melt cheese and add a fun pattern to your sandwich.

Add a California-style spin to your sandwich by incorporating fresh avocados and tomatoes. Add mayo to make the cheese taste even creamier.

Kick your grilled cheese up a notch by filling it with caramelized onions, spicy Pepper Jack cheese, and Cheddar, then top it off with barbecue sauce.

Turn your favorite Italian salad into a substantial lunch by layering mozzarella, tomatoes, fresh basil, and garlic between two slices of buttered bread.

Bring a farm-to-table feel to your grilled cheese sandwich by using lots of fresh vegetables alongside cheese and bread.

This blueberry-stuffed grilled cheese will make you wish it was always blueberry season! A balsamic reduction drizzled over blueberries plays up their tartness, while extra cheese balances out the sweetness.


A Trio of Soft Tacos

Reviews

Rate or Review

Reviews (7 reviews)

Loved the recipe, I agree with the other review that the flavouring can be increased a bit. It had a great little kick to it. Grilled the chicken breasts whole to save myself the trouble of using skewers and then just sliced thinly for the tacos.

This was quite tasty. Next time I’ll add just a little more flavoring as it was quite mild. Three people scarfed it down with no leftovers! I will definately make this again.


3. Jalapeno Popper Grilled Cheese

If jalapeno poppers are one of your favorite appetizers then you’re going to love this. These grilled cheeses are crispy and buttery on the outside and then exploding with flavor on the inside. This recipe may take a little more effort as you have to bake the jalapenos prior to your sandwich making but the wait will be well worth it.

These jalapeno popper grilled cheeses have the perfect balance of spicy and savory. Serve this unique recipe to guests and they’ll quickly recognize this isn’t your average grilled cheese.


Grilled Chicken Quesadillas

Quesadillas are a staple at our house. Cheesy, gooey, deliciousness. What’s not to like?! Add some chicken, maybe some veggies and we’re in business. Grilled chicken quesadilla is on the menu.

Starting with chicken

I like to add chicken to my quesadillas. And to make things easy, I usually just grill up a couple chicken breasts, cube them up and I’m all set. And that’s exactly what I did for these. I seasoned the chicken with Hardcore Carnivore Meat Chelada and grilled it over high heat on my Big Green Egg Mini Max. You want to grill it at high heat to get some nice char on the outside. It will really make the chicken tasty.

Grill and flip the chicken breasts every 2 minutes until they reach 165 degrees internal. The Thermoworks Thermapen Mk4 comes in very handy here. Pull the chicken from the grill and cube it up in small pieces.

While the chicken is cooking, saute the onions and peppers in a small skillet with some butter. We’ll add these to the quesadillas as well. Oh yeah, we’re going all in here.

Let’s get the party started

I find that using a cast iron skillet or griddle works best when making quesadillas. You can nice even heat on the tortilla and it develops a killer crust. So, warm up the skillet over medium heat. You don’t want it super hot as that will just burn the tortillas.

Put one tortilla in the skillet, add a handful of chihuahua cheese, the chicken and veggies and top with a second tortilla. Use a spatula or your hand to press down on the top tortilla so everything flattens out and is nice an even.

Cook the quesadilla for about 2 minutes, until the bottom of the tortilla has a nice golden brown crust. Flip the quesadilla over and cook an additional 2 minutes. By then, the cheese should be all melted and the both tortillas should have a nice crust on the outside. Your grilled chicken quesadilla is ready.

Remove from the skillet, cut it like a pizza and serve with guacamole. So tasty and so easy!


Grilled Nacho Platters

Yield Serves 8 (each platter serves 2)

  • alcohol-free
  • egg-free
  • fish-free
  • peanut-free
  • shellfish-free
  • pork-free
  • gluten-free
  • wheat-free
  • soy-free
  • tree-nut-free
  • red-meat-free
  • Calories 2824
  • Fat 163.1 g (251.0%)
  • Saturated 50.9 g (254.6%)
  • Carbs 190.0 g (63.3%)
  • Fiber 25.4 g (101.8%)
  • Sugars 3.7 g
  • Protein 144.1 g (288.2%)
  • Sodium 2132.9 mg (88.9%)

Ingredients

For the nachos:

(16-ounce) bag tortilla chips

(8-ounce) block cheddar cheese, shredded, or 1 (8-ounce) bag of pre-shredded cheddar cheese

1 (8-ounce block) Monterey Jack cheese, shredded, or 1 (8-ounce) bag of pre-shredded Monterey Jack cheese

For the toppings (all optional feel free to add your own favorites):

(15-ounce) can black beans, drained

Leftover grilled chicken or rotisserie chicken

Sour cream or lime crema (see below)

Instructions

Preheat a gas or charcoal grill to medium direct heat (350°F to 400°F).

Divide the tortilla chips between 4 cast iron platters or skillets, or make 4 foil "plates" by tearing off large pieces of foil and crimping the edges.

Top each mound of tortilla chips with about 1/2 cup (2 ounces) cheddar and 1/2 cup Monterey Jack cheese. If you'll be adding black beans and/or chicken to your nachos, do this now so they heat up on the grill.

Place the cheese-covered chips on the grill and lower the grill lid. Cook for 5 to 8 minutes, checking about halfway through to check the melting progress of the cheese.

Remove from the grill and either carefully transfer to a platter (watch out for sizzling-hot cast iron, if you're using it!), or serve the nachos straight from the skillet or foil. Top with spoonfuls of your favorite add-ons, like pico de gallo and guacamole, and eat immediately. Don't forget the napkins!

Recipe Notes

To turn sour cream into fancy lime crema, whisk 2 to 3 tablespoons fresh lime juice (from 1 medium lime) into 1 cup sour cream.

Oven nachos: If you don't have a grill, make your party nachos in the oven, preheated to 350°F to 400°F.


Wagyu Bacon Smash Burger with Grilled Guacamole

The ultimate bacon guacamole smash burger with pickled jalapeños and Swiss cheese. Everything to love on a burger. If you're going to make a burger at home, make this one! You won't regret it!

Ingredients

Instructions

Preheat flat top grill of griddle to medium-high heat.

Loosely form burgers into round balls. Place round balls on griddle and press down with spatula, forming a loose patty. Salt and pepper liberally. Use your griddle to create a tasty crust. Grill patties until internal temperature reaches 125 degrees F. for rare, 135 degrees F. for medium rare, 145 degrees F. for medium and 160 degrees F. for well done. Flip patties halfway through cook time. The last few minutes of cooking, add a slice of cheese to patties and let the cheese melt.

Place green leaf lettuce on bun then patty, bacon, grilled guacamole and pickled jalapeños.


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.

Includes eight (8) 79¢ recipes of your choice each month!

Southern California—the birthplace of famous hamburgers from McDonalds, Carls Jr. and In-n-Out Burger—is home to another thriving burger chain that opened its first store in 1952. Lovie Yancey thought up the perfect name for the 1/3 pound burgers she sold at her Los Angeles burger joint: Fatburger. Now with over 41 units in California, Nevada, and moving into Washington and Arizona, Fatburger has become the food critic's favorite, winning "best burger in town" honors with regularity. The secret is the seasoned salt used on the beef patty. And there's no ketchup on the regular version, just mayo, mustard, and relish. Replace the ground beef with ground turkey and you've just cloned Fatburger's popular Turkeyburger.

Jerrico, Inc., the parent company for Long John Silver's Seafood Shoppes, got its start in 1929 as a six-stool hamburger stand called the White Tavern Shoppe. Jerrico was started by a man named Jerome Lederer, who watched Long John Silver's thirteen units dwindle in the shadow of World War II to just three units. Then, with determination, he began rebuilding. In 1946 Jerome launched a new restaurant called Jerry's and it was a booming success, with growth across the country. Then he took a chance on what would be his most successful venture in 1969, with the opening of the first Long John Silver's Fish 'n' Chips. The name was inspired by Robert Louis Stevenson's Treasure Island. In 1991 there were 1,450 Long John Silver Seafood Shoppes in thirty-seven states, Canada, and Singapore, with annual sales of more than $781 million. That means the company holds about 65 percent of the $1.2 billion quick-service seafood business.

This clone recipe may be for the whole hamburger, but anybody who knows about Tommy's goes there because they love the chili that's on the burger—and that's the part of this clone they seek. Turns out it's an old chili con carne recipe created back in 1946 by Tommy's founder, Tommy Koulax, for his first hamburger stand on the corner of Beverly and Rampart Boulevards in Los Angeles. By adding the right combination of water and flour and broth and spices to the meat we can create a thick, tomato-less chili sauce worthy of the gajillions of southern California college students that make late-night Tommy's runs a four-year habit. And if you don't live near one of the two dozen Tommy's outlets, you can still get a gallon of Tommy's famous chili shipped to you. But I hope you really like the stuff, because you'll shell out around 70 bucks for the dry ice packaging and overnight shipping. And don't expect to see the ingredients on the label (drat!) since the chili comes packed in a gallon-size mustard jug.

Menu Description: "Made fresh to order, with ripe avocados and choice of tomatoes, jalapenos, cilantro, red onions and fresh lime juice. Enough to share."

This 160-unit casual Mexican chain makes a nice tableside guacamole that you can easily duplicate for your amigos. This is the basic formula, but you can freely adjust it to suit the tastes of your crew. It's also easy to double it (or more) for a bigger fiesta, if that's the plan. You may want to put the avocados into the fridge for an hour or two before you open them up. This guac is much better when slightly chilled.

Wash it all down with this copycat for On the Border's Mexican Mojito.

($23.88 annually)*
Save $12 vs. monthly

Includes eight (8) 79¢ recipes of your choice each month!

This quickly growing chicken wing chain sells each of its 12 signature sauces in the restaurant because many of them work great as a baste or side sauce for a variety of home cooked masterpieces. This Buffalo Wild Wings Caribbean Jerk sauce recipe is a favorite for that reason (ranking at the top of the list with Spicy Garlic as the chain's best-seller), so I thought it would be a useful clone that doesn't require you to fill up the fryer to make chicken wings. You can use this sauce on grilled chicken, pork, ribs, salmon or anything you can think of that would benefit from the sweet, sour and spicy flavors that come from an island-style baste.

Menu Description: "Tender, crispy shrimp with a sweet and spicy chili sauce that's got just the right kick."

This was another job for the micro-screen sieve. Rinsing away the mayo from a spoonful of this delicious chili sauce reveals just what I expected: sambal chunks. The minced chili peppers that sat there, now naked, in the bottom of the sieve, looked just like the type of red pepper used in sambal chili sauce. And since there were bits of garlic in there too, it was clear that the bright red chili garlic sauce you find near the Asian foods in your market is the perfect secret ingredient for the fiery mixture that's used on this popular dish from Ruby Tuesday's appetizer menu. Once you make the sauce, whip up some of the secret breading for the shrimp and get on with the frying. You can use shortening or oil here, but I think shortening works best, and it doesn't stink up the house. The no trans-fat stuff is da bomb. Once all of your shrimps are fried to a nice golden brown, carefully coat the little suckers with about half of the sauce, and then serve the rest of the sauce on the side for dipping, just like they do at the restaurant.

If you start making black bean soup in the morning using other recipes out there, you're lucky to be slurping soup by lunchtime. That's because most recipes require dry beans that have to re-hydrate for at least a couple hours, and many recipes say "overnight." But, you know, tomorrow is just too far away when you're craving soup right now. So, for this often requested clone recipe, I sped up the process by incorporating canned black beans, rather than the dry ones. That way, once you get all the veggies chopped, you'll be souped up in just about an hour. Friday's version of this soup has a slightly smoky flavor that's easily duplicated here with just a little bit of concentrated liquid smoke flavoring found in most supermarkets. Just be sure to get the kind that says "hickory flavor."

Anyone who loves Olive Garden is probably also a big fan of the bottomless basket of warm, garlicky breadsticks served before each meal at the huge Italian casual chain. My guess is that the breadsticks are proofed, and then sent to each restaurant where they are baked until golden brown, brushed with butter and sprinkled with garlic salt. Getting the bread just right for a good Olive Garden breadstick recipe was tricky—I tried several different amounts of yeast in all-purpose flour, but then settled on bread flour to give these breadsticks the same chewy bite as the originals. The two-stage rising process is also a crucial step in this much requested homemade Olive Garden breadstick recipe. Also check out our Olive Garden Italian salad dressing recipe.

Older than both McDonald's and Burger King, Jack-in-the Box is the world's fifth-largest hamburger chain, with 1,089 outlets by the end of 1991 in thirteen states throughout the West and Southwest. The restaurant, headquartered in San Diego, boasts one of the largest menus in the fast food world.

Now taste for yourself the homemade version of Jack's most popular item. The Jack-in-the Box Taco has been served since the inception of the chain, with very few changes over the years. If you're a fan of the Jumbo Jack or any of Jack's Shakes click here for my clone recipes.

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. So successful was the chain with chicken, that the company quickly decided it was time to introduce other entree selections, the first of which was a delicious barbecue sauce-covered ground sirloin meatloaf. But offering the other entrees 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.

How about some of those famous Boston Market side-dishes to go with your copycat meatloaf recipe? I've cloned all the best ones here.

There's no chocolate in it. Or coffee. Or Coca-Cola. The ingredient rumors for the Skyline Chili secret recipe are plentiful on the Internet, but anyone can purchase cans of Skyline chili from the company and find the ingredients listed right on the label: beef, water, tomato paste, dried torula yeast, salt, spices, cornstarch, and natural flavors. You can trust that if chocolate were included in the secret recipe, the label would reflect it—important information for people with a chocolate allergy. All it takes to recreate the unique flavor of Skyline is a special blend of easy-to-find spices plus beef broth and a few other not-so-unusual ingredients. Let the chili simmer for an hour or so, then serve it up on its own or in one of the traditional Cincinnati-style serving suggestions (the "ways" they call 'em) with the chili poured over spaghetti noodles, topped with grated Cheddar cheese and other good stuff:

3-Way: Pour chili over cooked spaghetti noodles and top with grated Cheddar cheese.
4-Way: Add a couple teaspoons of grated onion before adding the cheese.
5-Way: Add cooked red beans over the onions before adding the cheese.

If you're a fan of this hearty dish, you may also like my clone recipes for other popular soups and chilis here.

Menu Description: "Slow-cooked marinated domestic pork ribs lightly seasoned with Jerk spices and basted with BBQ sauce."

An island taste in the secret jerk paste formula permeates the ribs as they slow cook in low heat. Halfway through cooking the ribs are wrapped in foil to begin a braising process that tenderizes the meat. And for a big finish, the racks are tossed on the grill just before serving then basted with a delicious scratch sauce. Follow the grilling instructions here and you won't lose any meat from your ribs sticking to the barbecue grate. Start by grilling the ribs bony-side-down so that some of the fat from the ribs melts onto your grill. Now when you flip the racks over onto the meaty side the grill is well-lubricated, giving you beautiful grill marks on the good part, and no sticking. And don't freak out about that whole habanero pepper included in the jerk paste. Sure, it may be one of the world's hottest peppers, but the paste goes a long way, and you should only detect a hint of heat on the finished product. If you're a chilihead, go ahead and add more than one. Serve up these babies with a side of my hacked Top Secret Restaurant Recipes 3 by Todd Wilbur.

I've never met a macaroni & cheese I didn't like. But there are a few restaurants that push this common side dish to a higher level. I've had mac & cheese made with three or four cheeses, and some that come drizzled with truffle oil. I've had mac & cheese with green pepper in it, and onion, and parsley, and bacon—it all works for me. But at Fleming's Prime Steakhouse, it's about the chipotle. The smoky jalapeno flavor sets this one apart from others, and makes this one of the top side dishes at the upscale steakhouse chain. For our clone, we'll start with a cheese sauce made with smoked cheddar. There's some minced jalapeno and green onion in there, plus a little ground chipotle pepper. A nice finishing touch comes from the breadcrumb topping that's made with Japanese breadcrumbs, or panko, which is flavored with more ground chipotle. The pasta shape used at Fleming's is called cellentani, which looks like long corkscrews. You could also use cavatappi pasta which are shorter corkscrews, or just go for the traditional elbow macaroni which can found pretty much anywhere.

Find more copycat recipes from Fleming's Steakhouse here.

The little red packets of viscous hot sauce at the fast food giant have a cult following of rabid fans who will do whatever it takes to get their hands on large quantities. One such fan of the sauce commented online, "Are there any Wendy's employees or managers out there who will mail me an entire case of Hot Chili Seasoning? I swear this is not a joke. I love the stuff. I tip extra cash to Wendy's workers to get big handfuls of the stuff." Well, there's really no need to tip any Wendy's employees, because now you can clone as much of the spicy sauce as you want in your own kitchen with this Top Secret Recipe.

The ingredients listed on the real Hot Chili Seasoning are water, corn syrup, salt, distilled vinegar, natural flavors, xanthan gum, and extractives of paprika. We'll use many of those same ingredients for our clone, but we'll substitute gelatin for the xanthan gum (a thickener) to get the slightly gooey consistency right. For the natural flavor and color we'll use cayenne pepper, cumin, paprika, and garlic powder, then filter the particles out with a fine wire-mesh strainer after they've contributed what the sauce needs.

This recipe makes 5 ounces of sauce— just the right amount to fit nicely into a used hot sauce bottle—and costs just pennies to make.

Menu Description: "Three flour tortillas stuffed w/marinated chicken, teriyaki sauce, Jack cheese, pineapple, lettuce, tomatoes & scallions."

If you love the sweet taste of teriyaki marinated chicken, you'll dig the Yaki Soft tacos at this Hawaiian-themed burger chain. Sure, Islands is famous for its burgers, but many also go for the several choices of soft tacos -- and the one I've cloned here is the top-seller. After testing all popular brands of teriyaki sauce on the market, I found that none have the heavy ginger notes of the chain's version, so you'll want to make the sauce from scratch. Which is really no big deal, since it's an easy process and you'll end up with a teriyaki sauce/marinade that's better than any store version, and you can use it in all sorts of recipes. When you buy the canned pineapple, go for the 20-ounce can or get two 8-ounces cans. You'll need that much since you'll use the pineapple chunks in both the sauce and on the tacos (and you'll even use some of the juice from the can in your teriyaki sauce). When chopping the chunks, take the time to slice each chunk into quarters (lengthwise, with the grain) so you get thin pineapple pieces that are the exact size of the stuff they use in the restaurant. Or you can find smaller Del Monte PINEAPPLE TIDBITS in 100% Pineapple Juice 20oz (2 Pack)onclick="window.open(this.href, '', 'resizable=yes,status=no,location=no,toolbar=no,menubar=no,fullscreen=no,scrollbars=yes,dependent=no,width=700,height=700') return false"> pineapple chunks in some stores (see Tidbits).

I first created the clone for this Cajun-style recipe back in 1994 for the second TSR book, More Top Secret Recipes, but I've never been overjoyed with the results. After convincing a Popeyes manager to show me the ingredients written on the box of red bean mixture, I determined the only way to accurately clone this one is to include an important ingredient omitted from the first version: pork fat. Emeril Lagasse—a Cajun food master—says, "pork fat rules," and it does. We could get the delicious smoky fat from rendering smoked ham hocks, but that takes too long. The easiest way is to cook 4 or 5 pieces of bacon, save the cooked bacon for another recipe (or eat it!), then use 1/4 cup of the fat for this hack. As for the beans, find red beans (they're smaller than kidney beans) in two 15-ounce cans. If you're having trouble tracking down red beans, red kidney beans will be a fine substitute.

Can't get enough Popeyes? Find all of my recipes here.

It's dark, moist and delicious, and it comes in a breadbasket to your table at this French-themed West Coast casual restaurant. Now the tastiest carrot bread ever can be yours to create at home with a couple of grated carrots, molasses, raisins and chopped walnuts. You'll be baking this one in the oven for at least an hour. That should be enough time to warm up the house and send an incredible aroma wafting through every room.

Now, how about some soup and Mimi's famous grilled cheese sandwich?

Menu Description: "Our award-winning Baby Back Ribs are slow-roasted, then basted with Jim Beam Bourbon BBQ Sauce and finished on our Mesquite grill."

When your crew bites into these baby backs they'll savor meat so tender and juicy that it slides right off the bone. The slow braising cooks the ribs to perfection, while the quick grilling adds the finishing char and smoky flavor. But the most important component to any decent rack of ribs is a sauce that's filled with flavor, and this version of Roadhouse Grill's award-wining sauce is good stuff. I ordered the ribs naked (without sauce) so that I could see if there was any detectable rub added before cooking and I didn't find anything other than salt and a lot of coarse black pepper. So that's the way I designed the recipe, and it works.

Now, how about a copycat Roadhouse Grill Roadhouse Rita to wash down those ribs.

Menu Description: "Grilled beef medallions drizzled with balsamic glaze, served over fettuccine tossed with spinach and gorgonzola-alfredo sauce."

This menu item builds on Olive Garden's great alfredo sauce recipe with the addition of gorgonzola cheese. The tangy cheese sauce works well with the sweet-and-sour balsamic reduction drizzled over the beef medallions. Find three 6-ounce sirloin steaks or whatever cut you prefer and slice each of them into four 1 1/2-ounce fillets. Get pounding with a kitchen mallet and make those steaks about 1/2-inch thick and they will grill up to same size as the medallions on the original dish. Between the pounding and the meat tenderizer in the beef seasoning, you will turn even the cheapest cut of beef into a tender morsel. Build your dish as described below and you will have re-created the taste and presentation of the original rich, tasty, fulfilling dish.

Check here for amazing copycat side-dishes.

Menu Description: "Freshly prepared alfredo or marinara sauce, served warm."

The soft breadsticks served at Olive Garden (here's my clone) taste awesome by themselves, but dunk them in one of these warm sauces and. fahgeddaboutit. You can use these clones as dipping sauces or pour them over the pasta of your choice to duplicate a variety of entree items available at the chain. Use the alfredo sauce over Fettuccine and you get Fettuccine Alfredo. Pour the marinara sauce on Linguine and you've cloned Olive Garden's Linguine alla Marinara. Make up your own dishes adding sausage, chicken or whatever you have on hand for an endless variety of Italian grub.

Find more of your favorite copycat recipes from Olive Garden here.

To copy Taco Bell's most famous burrito 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 a Taco Bell hot sauce, such as the Taco Bell Fire Border Sauce with the clone recipe here.

This KFC mashed potatoes and gravy recipe duplicates the tasty tan stuff that's poured over fluffy mashed potatoes at the Colonel's chain of restaurants. And since the original recipe contains MSG (as does their chicken), this mash potato & gravy sauce clone was designed with that "secret" ingredient. You may choose to leave out the MSG, which is a natural amino acid found in vegetables and other foods, but your clone won't taste like the real thing without it. Also try our KFC Potato Salad copycat recipe.

Ah, chicken gizzard. It took me more than eighteen years to find a recipe that requires chicken gizzard -- not that I was looking for one. But I've seen the ingredients list on the box that comes from the supplier for the Cajun gravy from Popeyes, and if we're gonna do this one right I think there's got to be some gizzard in there. The gizzard is a small organ found in the lower stomach of a chicken, and your butcher should be able to get one for you. After you saute and chop the gizzard, it is simmered with the other ingredients until you have a thick, authentic Southern gravy that goes great over the Popeyes Buttermilk Biscuits clone, or onto whatever begs to be swimming in pure flavor. Get ready for some of the best gravy that's ever come off your stovetop.

Complete your meal with my recipe for Popeyes Famous Fried Chicken.

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!


The Meatwave

A call for homemade flour tortillas is one I'm always obliged to answer. Over the weeks prior to making these tacos, I had an increasing desire for some soft and tender Houston-style tortillas, the type that are kind of semi-transparent due to their sizable fat content, which, in my opinion, is what makes them so great. These are not the common flour tortillas you get at grocery stores or most restaurants outside of Houston. Their regionality renders them something I end up making at home fairly regularly, more often than not to be used for fajitas, and then any leftovers are utilized for quesadillas, queso fundido, or just eating plain. I've been on a roll during the pandemic though with not repeating meals much at all, and since I had already done fajitas and wanted to keep that trend going, I began looking to tacos as a use for flour tortillas and decided to try something completely new for me with these adobo chicken tacos.

With excess time on my hands, I've been taking on recipes as multi-day projects, which made the final recipe rather lengthy, but there's definitely ways to cut down the effort here and there. One thing I wouldn't skip though is making the pickled red onions. These were quick to put together and ended up being the crucial element that tied the taco together. The good news about these onions though is that they make a large batch that pretty much will keep as long as you want, so if you make them once, you'll have them on hand to use again and again in other meals.

I settled on making an adobo sauce as the chicken seasoning for a couple reasons: I had an excess of dried chiles in the cupboard I could utilize and I also never tried to make this sauce from scratch before&mdashmy main interaction with adobo in the past really has been from cans of chipotles in adobo. That sauce has an intensity of smokiness and spiciness that are products of the chipotles (smoked jalapeños), but adobo on its own uses less spicy and more earthy peppers. I went in with a combo fo anchos and guajillos here that I first toasted in a cast iron skillet until fragrant.

Then after stemming and deseeding the peppers, I steeped them in boiling water to rehydrate them. Next they went into the jar of a blender along with chicken stock, cider vinegar, garlic, sugar, oregano, black pepper, cumin, and cloves and then pureed until completely smooth. After that, I transferred the sauce to a saucepan and simmered it until it thickened up for about 30 minutes.

After letting the sauce cool to room temperature, I placed my skinless, boneless chicken thighs in a Ziploc bag, poured in the adobo marinade, and sealed. Then into the fridge it went overnight.

For the tortillas to be as fresh as possible, I made them as close to serving, right before it was time to grill. Many years ago I did a lot of testing with flour tortillas and found that nothing really compares to lard for making them, but too many grocery store lards have either an over-processed flavor or too intense of a porcine quality that can make the tortillas come out tasting odd. Mild tasting back or leaf lard were the best bets for tortillas, and I noticed my local grocery start selling this type of natural, white lard, so I picked some up to make my ideal tortillas. My original recipe called for incorporating the lard cold as you would when making pastry, but over the years I've switched to the more traditional method of heating the lard in water first to melt it.

I then use my food processor to combine the flour and liquid to make quick work of kneading the dough&mdashonce a ball forms, it's pretty much done. I use two rests for the dough, the first with the dough as a whole ball for 20 minutes, then an additional 20 minutes after dividing the dough into individual portions. To make these taco-sized tortillas, I split the dough into 16 pieces, which made for tortillas roughly 6-inches in diameter.

Cooking the tortillas is pretty quick work. The best way to cook them is in a hot cast iron skillet, and it only takes roughly 30 seconds per side for the tortillas to develop brown spots and cook through. While that's fast, it's still enough time to roll out the next tortilla while the current one cooks, so I was able to get through an entire batch of 16 tortillas in about 20 minutes, which is time very well spent in my book.

I decided I wanted to pair the earthy adobo chicken with a bright and creamy guacamole, and while I was trying new things, I changed up my guacamole recipe for the first time ever. I've always utilized Alton Brown's guacamole recipe, but I did things pretty different this time around by first pounding a roasted poblano, onion, garlic, and cilantro into a paste in my mortar and pestle.

I then mixed that into my mashed avocados along with lime juice. The end result was a very differently guacamole experience&mdashwhere I'm used to more varieties of textures and flavors, this one was pretty smooth throughout and the ingredients really melded together to give a uniform fruity, herbal, and oniony taste.

Whew, we're finally in the homestretch of these tacos, and the only things left is grilling followed by assembly. I cooked the marinated thighs over direct, high heat, which cooked the chicken through in ten minutes. I had reserved some marinade in case these were going to require basting, but a good layer of marinade stayed adhered to the exterior throughout cooking, so extra brushings weren't needed in the end. Once the chicken was done and rested, I roughly chopped it up and piled it into the still warm tortillas along with servings of guacamole, pickled red onions, cotija cheese, and fresh cilantro.

I was a little taken aback on the first taste of the taco&mdasheach component tasted so intense when I making it, I was expecting an in your face wave of flavor in the tacos, but it was actually rather subdued. I thought maybe I had a just "meh" recipe on my hands, but my initial impression changed as I ate my way through three tacos. The earthy flavor of the adobo did mellow on the grill, but it was still prominent and melded well with the creamy guacamole. Since both of those primary components ended up being more mild than I was expecting in the end, the tangy crunch of the onions is what really delivered the boost that these tacos needed to feel whole. Of course the flour tortillas were excellent and were what made me happiest about this dish, but I do have an enthusiasm for flour tortillas that seems higher than the average person. These tacos definitely delivered the "something different" I set out to accomplish with my flour tortillas, although they also kind of left me just wanting my favorite way to use them&mdashskirt steak fajitas.


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