Spicy and Saucy Verde Pork Enchiladas

Ever since these creamy chicken enchiladas changed my perspective on enchiladas as a whole, I've been excited about experimenting with different flavor combinations, sauces, and components.  Whenever my parents sent me some shredded pork roast, I knew I wanted to transform it into something delicious and flavorful. 

These enchiladas utilize all my favorite green things- green chilies, jalapenos, cilantro and avocado- alongside tender pork roast and a creamy sauce that pulls everything together. You can always cut back on the spiciness by using mild green chilies and deveining the jalapenos, but I loved how the cool avocado balanced the peppers out. 

This is a great recipe to double. You can always freeze half for later, or enjoy the leftovers-they're pretty amazing. 

What You'll Need:
12 white corn tortillas 
2 cups shredded roast pork 
1 tsp olive oil 
1/2 large yellow onion, diced  
2 tsp garlic, minced
1 large avocado
2 cups shredded Monterrey jack cheese 
2 tbsp butter
2 tbsp flour 
2 cups chicken broth 
1/2 cup heavy cream 
1 cup sour cream 
2 4oz cans diced green chilies 
1 small bunch cilantro, diced 
1 jalapeno, diced

What To Do:
Preheat oven to 350.

Heat olive oil in a medium saucepan and add onion, stirring occasionally until translucent. Add garlic and continue cooking for one minute more. Add half of a can of the green chilies, shredded pork, and salt and pepper to taste and cook for a couple minutes, until heated through. Add a splash of heavy cream, ensuring that all of the filling is moistened. Turn off heat and cover until ready to use. 

Meanwhile, melt butter over medium-high heat. Whisk in flour and cook for 1-2 minutes. Slowly stir in chicken broth. Allow the sauce to come to boil and to thicken. Lower heat to low. Add in the remaining green chilies, jalapeno, cilantro, sour cream, one cup of cheese, and stir well. Allow sauce to simmer until all ingredients are completely incorporated. (If desired, before adding the sour cream or cheese you can blend the sauce in a blender to get a smooth consistency and light green color.)

As the sauce simmers, microwave your tortillas 2-3 at a time, wrapped in a damp paper towel. Once heated, fill each tortilla with a generous scoop of the pork filling and two slices of avocado. Roll together, fitting into a baking dish. 

Once all of the tortillas are filled and rolled, pour your sauce over the tortillas, being sure to get every enchilada. There should be more than enough sauce for these saucy enchiladas. Cover with the remaining cheese. 

Bake for 30 minutes or until sauce is bubbling. Broil for just a moment at the end for a nice browned top!

Serve with rice and beans, chips and salsa, and guacamole or your favorite Mexican side dishes!

original recipe. 

turkey pot pie

In the midst of 16 degree weather and post-Thanksgiving leftovers, I scrounged up the perfect dish: Turkey Pot Pie! It's rich and warm and comforting and is packed full of nourishing vegetables and lean protein. 

I made mine in mini casserole dishes which turned out to be perfect serving sizes. Forgive my lack of exact measurements but I made this one up as I went so I'll be estimating how much of everything went into it! 

What You'll Need:
for the crust:
1 1/2 cup flour
1/2 cup shortening 
dash of salt 
3-5 tbsp ice water 
for the filling:
1 tbsp olive oil
1 cup turkey, diced
1/2 onion, diced
1 small potato, diced
2 carrots, peeled and diced
1 stalk celery, diced
2 tbsp flour
1 cup chicken broth
1 cup milk (plus more as needed)
salt and pepper 

What To Do:
Preheat oven to 350

In a food processor, combine four, shortening and salt. Pulse until the mixture forms a coarse crumbly texture. Then add 1 tbsp of water at a time, mixing just until it comes together. Form dough into a ball and refrigerate for at least thirty minutes. 

Heat oil over medium heat. Add onion and cook, stirring occasionally, until translucent. Add turkey, potato, carrot and celery and stir well. Continue cooking for 8-10 minutes or until vegetables are softened, adding more oil as necessary. Sprinkle flour over and stir to coat. Slowly add in broth and milk, scraping the bottom of the pan. Allow mixture to come to a boil and thicken. 

Meanwhile, divide dough among four mini casserole dishes or roll out for your pie pan. Spray dish with cooking spray and press dough into shape. Fill each with turkey filling and top with more pie dough. 

Bake for about 20 minutes or until the filling is bubbly and the crust is browned. 

pie crust recipe adapted from here

Chicken Madeira (just like the Cheesecake Factory!)

Have you ever been to the Cheesecake Factory? The menu is the size of a Harry Potter book. Okay, that may be a bit of an exaggeration. But it is well beyond Dr. Seuss in any case. And despite the endless menu options, I always- always- order the Chicken Madeira. Because it is that good (And it's a huge portion which means lunch for the next day too!). The sauce is sweet and savory and so full of flavor. 

Now, I didn't have any Madeira wine for my own dish so instead I used a balsamic vinegar mixture. It turned out just as tasty and still quite beautiful. If you do happen to have some Madeira on hand, just use that instead of the balsamic vinegar in this recipe and omit the brown sugar. 

The Cheesecake Factory dish is served with melted mozzarella over the chicken and grilled asparagus. However, I think the sauce is the real star and didn't want to take away any of its shining glory. But if you want to go completely copycat, then before adding the sauce to your chicken, place thin mozzarella slices to the cooked chicken breast and broil for a few minutes until just bubbly. I don't love asparagus so I didn't miss it but it would definitely add to the beautiful presentation of this dish! 

What You'll Need:(serves 4)
4 boneless skinless chicken breasts, pounded thin 
salt and pepper
1 tbsp olive oil
for sauce:
3 Tbsp. butter
2 c. fresh mushrooms, sliced
1 c. balsamic vinegar
1 c. beef broth
2 Tbsp. brown sugar
pepper 

(optional) 1 tsp cornstarch

What To Do: 

Heat butter in a large skillet. Add mushrooms and saute for a couple minutes. Add remaining sauce ingredients, bring to a boil, then reduce heat to a simmer, uncovered, for about 30 minutes or until sauce thickens and reduces to about 1/2-1/4 of it's original volume. If your sauce is still a little runny, mix together 1 tsp cornstarch and 1 tsp water in a small cup and combine completely. Slowly pour the cornstarch mixture into your sauce and stir quickly. 

While the sauce is simmering pat the chicken dry and season with salt and pepper. Heat oil in a separate skillet and cook chicken for five minutes on each side or until seared nicely on the outside and fully cooked on the inside. Right before serving, spoon some of the sauce over each piece of chicken. Serve with mashed potatoes. 

recipe adapted from favorite family recipes 

Shrimp Scampi

My parents are the best. When I came to visit over Labor Day weekend, they sent me home with some beautiful jumbo shrimp that they had picked up on the gulf. I had only ever cooked with frozen, shelled, deveined shrimp so it was fun and slightly horrifying to remove the shells (and legs! omg the legs) and veins myself. 

However, I have to say- it was totally worth it. Fresh shrimp are fantastic. And this perfect pasta dish is a great way to showcase shrimp. 

This simple recipe goes from prep to table in thirty minutes or less. It is super tasty and quite beautiful! This is a perfect weeknight meal to cram between volleyball practice and bible study (or between class and my night shift!). 

Serve alongside a pretty salad and garlic bread for a meal that it sure to satisfy everyone.

What You'll Need:

4 Tablespoons Butter
2 Tablespoons Olive Oil
1/2 whole Medium Onion, Finely Diced
4 cloves Garlic Cloves, Minced Or Pressed
1 pound Large Shrimp, Peeled And Deveined
1/2 cup White Wine
2 whole Lemons
1 tsp Hot Sauce 
 Salt And Freshly Ground Black Pepper, To Taste
8 ounces, weight Angel Hair Pasta
 Chopped Fresh Basil To Taste
 Chopped Fresh Parsley, To Taste
1/2 cup Grated Parmesan Cheese

What To Do:

Boil water for pasta.

Heat olive oil and melt butter in large skillet over medium heat. Add onions and garlic and cook for two or three minutes, or until onions are translucent. Add shrimp, then stir and cook for a couple of minutes. Squeeze in lemon juice. Add wine, butter, salt and pepper, and hot sauce. Stir and reduce heat to low.

Throw angel hair pasta into the boiling water. Cook until just done/al dente. Drain, reserving a cup or two of the pasta water.

Remove skillet from heat. Add pasta and toss, adding a splash of pasta water if it needs to be thinned. Taste for seasonings, adding salt and pepper if needed.

Top with grated Parmesan and minced parsley and serve immediately.

Recipe from The Pioneer Woman 

Summer Vegetable Saute

There are so many good things about summer. One of my favorites is the huge selection of fresh, delicious produce. I love being able to just wash produce and enjoy it raw, with all its nutrients, but cooking truly brings depth of flavor especially when you combine so many complementary tastes. 

This saute was packed with fresh summer flavors and can be adjusted to include all of your favorites! Heating tomatoes brings out their delicious natural sweetness, which pairs beautifully with sweet yellow onion and fresh corn. Savory notes from the garlic and zucchini balance the dish. A little kick of crushed red pepper rounds out the flavors nicely. I added a little protein with some diced summer sausage and topped everything off with a sprinkle of creamy feta cheese. 

And with only about 20 minutes from prep to serving, this dish is great for those in a hurry or for anyone wanting to avoid turning on the stove for too long! 

What You'll Need:

(serves 2)

2 tbsp olive oil or butter, divided 

1/2 yellow onion, diced

1 clove garlic, minced

1 ear of corn

1 zucchini, thinly sliced

1 cup grape tomatoes

1 cup diced summer sausage

sprinkle of feta cheese

1 tbsp crushed red pepper flakes

salt and pepper to taste 

What To Do:

Heat a saucepan over medium heat. Add oil, onion, and corn, stirring frequently until corn is slightly charred and onions are translucent. Add garlic and continue cooking for one minute. 

Add zucchini, tomatoes, and summer sausage. Season to taste with salt and pepper and add crushed red pepper. Add more oil as needed to keep saute from burning. 

Continue cooking, stirring often, for about ten minutes or until tomatoes are slightly charred and zucchini is tender crisp. Sprinkle with feta and serve immediately.

Serve in a bowl as a standalone meal, plate over brown rice/quinoa, wrap it up in whole wheat pita bread or layer over your favorite greens with dressing. This versatile dish can take so many forms!

Shrimp Pasta with Tomatoes, Spinach and Feta

After scoring some yummy shrimp on sale at the grocery store, I've been experimenting with how best to integrate them into meals. This simple pasta is packed with flavor and only took about ten minutes to prepare, including preparing the pasta. It's perfect for a light summer dinner and definite proof that you don't need to douse your pasta in a heavy, fatty sauce! 

What You'll Need:

(serves 3-4)

1 lb pasta (I used thin spaghetti but angel hair pasta would be divine!)

1 lb shrimp, peeled and deveined 

1 large tomato, diced

2 cloves garlic, minced

2 cups spinach

1/2 cup feta cheese 

juice of 1/2 lemon 

1 tbsp olive oil

salt and pepper 

dash of crushed red pepper

What To Do:

Prepare pasta according to package. 

Meanwhile, heat saucepan to medium heat. Add olive oil, garlic, tomatoes and spinach. Cook for about two minutes, making sure the spinach is completely wilted. 

Add shrimp in one layer, cooking 1-2 minutes per side or until opaque and white. Season with salt, pepper and red pepper. Squeeze lemon over the shrimp and stir to combine all the flavors. 

Drain pasta, reserving 1/2-1 cup pasta water. Pour pasta directly into pan with shrimp and stir to combine. Drizzle in pasta water to coat the noodles as desired. Add feta cheese. Stir and serve!

original recipe

Southwestern Stuffed Sweet Potatoes

This was so good- chock full of nutrients and bursting with flavor
Plus, with prep and cooking it still comes together in less than ten minutes. 
This dish is gluten-free, vegetarian and could easily be vegan/dairy-free with a sour cream substitute like silken tofu. 

This recipe is for one portion- I whipped it up for lunch- but it could be very easily multiplied to make an entire family portion!

Another tip to help this dish come together quickly is to bake the potatoes the night before and refrigerate until ready to eat- then just reheat in the microwave!

What You'll Need:
(serves 1)
1/2 medium sweet potato
1 tbsp sour cream
1 tbsp chopped jalapeno
3 tbsp sweet corn
3 tbsp black beans 
1 tbsp chopped red onion
seasonings to taste
salt
black pepper
chili powder
garlic powder 
optional for topping
sliced avocado
shredded cheese

What To Do:
With a fork, poke holes in the halved potato, aerating it evenly. Microwave for five minutes. While the potato cooks, chop your onion, jalapeno, and avocado. Rinse the corn and black beans.

When cooking is complete, remove potato from microwave and scoop most of the insides into a bowl. Mix the sour cream and seasoning into the potato. Mix in jalapeno, onion, beans and corn. Scoop the mixture back into the potato skin and top with sliced avocado. 

Yum!

Spicy Tuna Sliders with Avocado Cream Sauce

Dreaming of spring? Celebrate with fresh flavors. These sliders are perfect for March Madness watching or new baby celebrating or a normal dinner at home. Plus they're super affordable and a creative way to use canned tuna when fresh fish may be expensive/difficult to get! The avocado sauce balances the strong flavor of tuna and the kick from the cayenne, resulting in a full flavor experience for your taste buds. 

What You'll Need:
(makes 8 sliders)
for sliders:
8 savory butter King's Hawaiian rolls
2 cans chunk light tuna in water, drained and flaked
2/3 cup Panko bread crumbs
1 tbsp cayenne pepper
salt and pepper
1 egg
1 tbsp olive oil (more as needed)
for sauce:
1 avocado, peeled 
1/4 cup mayo
1/4 cup sour cream 
2 tbsp milk 
salt and pepper to taste

What To Do:
Combine sauce ingredients in a bowl and mash together with a fork or blend with an immersion blender. Adjust consistency by adding more milk to thin out or more avocado to thicken as desired. 

In a bowl, combine tuna, bread crumbs, cayenne, salt, pepper and egg, mixing until completely incorporated and mixture holds together. Heat olive oil over medium heat. Form tuna mixture into 8 small patties. Cook patties over medium heat for 1-2 minutes per side or until browned and warmed through. 

Slice Hawaiian rolls with a bread knife and toast. Fill your rolls with tuna patties and avocado sauce! 

Adapted from Dine and Dish

Baked Coconut Tilapia with Strawberry Avocado Salsa

So, Shawnda posted this recipe and I was greatly intrigued by this strawberry-avocado marriage. After all, those are two of my very favorite things and two sure signs of warm weather and happy days. 

But (and hopefully this will change at some point), I'm not a huge fan of salmon. Then I remembered that I had this recipe bookmarked from Jessica. I ended up adjusting that a little as well and the end result was light, summery, and delicious- a blend of sweet, spicy and savory. 

What You'll Need:
for the salsa:
1/2 pint of strawberries, hulled and diced
1 large avocado, diced
1/4 cup finely diced red onion
1 jalapeno, seeded and diced
Small handful of cilantro, chopped

Juice of 1/2 orange
Juice of 1/2 lemon
Pinch of salt
for the fish:

4 tilapia filets  
2 egg whites
2 tbsp cornstarch
2 cups sweetened flaked coconut

What To Do:

Combine all of the salsa ingredients in a bowl, cover, and refrigerate. 

Preheat the oven to 400 degrees. In a small small, beat egg whites with a hand mixer until soft peaks form. Place cornstarch and coconut on two separate plates. 

Dip the fish lightly in the cornstarch, then the egg whites, then finally in the coconut coating, being sure to coat them well. Place coated fish on cookie sheet and bake for 15-17 minutes or until coconut is golden brown. Flip over halfway through to ensure even browning.

Serve hot, covered in salsa! 

Fried Avocado Tacos

I believe that I have previously spoken of my taco addiction.

It lives on. 

Torchy's Tacos opened a Fort Worth location in December (and my soul rejoiced). I attempted to recreate one of my favorites from their tasty menu at home- the fried avocado taco. It turned out so good! The creamy goodness of avocado is balanced with crunchy slaw, spicy pico de gallo, and protein packed black beans. I will always be loyal to Torchy's (for that poblano ranch alone!) but it's nice to know that I can make this at home too!

What You'll Need:

(serves 4)

for avocados:

2 large avocados

1 egg

1/4 cup milk 

1/2 cup flour

1 cup panko bread crumbs

1/2 tsp cayenne 

1/2 tsp kosher salt 

4 cups canola oil 

for pico de gallo:

1 large tomato, diced

1/2 large onion, diced

1-2 jalapenos, seed removed and diced

1/4 cup chopped cilantro

juice of half a lime 

for tacos:

1 can refried black beans

1 cup rainbow slaw (or your preference of slaw)

chipotle dressing or serrano cream sauce 

flour tortillas 

What To Do:

Combine diced tomato, onion, jalapeno, cilantro and lime in a bowl and refrigerate until needed.

Heat oil to 350. Lay paper towels over a plate for draining. 

Combine flour with salt and cayenne in a shallow dish. In a separate bowl, whisk together egg and milk. In one more dish place panko crumbs. Halve each avocado and then slice each half into four equal sections. Scoop out with a spoon. 

Dip each slice into flour, then egg wash, then panko crumbs. Add avocado in small batched to heated oil, for 1-2 minutes or until browned. Remove with a slotted spoon and allow to drain on paper towels. 

Spread each tortilla with hot refried beans, and top with slaw and pico de gallo. Stuff with 1-2 avocado slices. Drizzle chipotle sauce over the top. 

Eat it while it's hot! 

Recipe from Foodie Crush 

Carnitas Five Ways

Well, hello lovelies! I hope that y'all had a beautiful week while I was away on spring break. I can't believe that it is over already. 

Sad. Day. 

I have been overwhelmed with goodness from my trip with my OMBC students this past week and I am truly sad to see it come to an end. I learned a lot and look forward to sharing it with you soon!However I am really not motivated right now to just mentally process all of that or to go through photos and construct posts, so for now I will leave you with this: 

five ways to eat carnitas (slow cooked seasoned pulled pork). I posted the recipe last year. It's fabulous, really. I made a big batch before midterms last week and found fun ways to eat it up!


Tacos
flour tortillas with carnitas, chipotle cream, avocados and sour cream. These went great alongside a Cherry Coke. 

Carnitas Quesadillas:
Buttered flour tortillas, layered with carnitas, cheddar cheese and refried black beans, topped with avocado and served with jalapeno cream sauce (sour cream, jalapeno, lime, salt, pepper). 

Carnitas Rice Bowl
wasn't that pretty so I didn't take a picture. I layered brown rice, carnitas, black beans, pico de gallo, sour cream, etc etc. 

Late Night Snack
garlic toast with avocado, carnitas, a fried egg and chipotle cream (sour cream, lime, chipotle seasoning)

Carnitas Stuffed Poblano
a poblano pepper stuffed with rice, tomatoes, onions, carnitas and goat cheese, served over creamy chipotle sauce. 

I really hope that if you haven't tried this fantastic and budget friendly meal-maker that you will! It is quite versatile and reheats beautifully. 

AND

Come back tomorrow for an exciting announcement!

Carnitas Stuffed Poblano Pepper with Creamy Chipotle Sauce

Poblanos are fantastic, especially when stuffed with seasoned pulled pork, rice and veggies. This is a delicious meal with a beautiful presentation. Impress your friends with this meal and make it look like you worked a lot harder than you did ;) 

What You'll Need:
serves 4
for pepper:
4 poblano peppers
1 tbsp olive oil, plus 1 tsp
1 cup carnitas
1 cup cooked brown rice
1 roma tomato, diced
1/2 onion, diced
1 clove garlic, minced 
a handful goat cheese crumbles 
for sauce:
4 oz cream cheese
1/2 cup salsa
1 cube chipotle seasoning 
for topping:
extra goat cheese crumbles
avocado slices 

What To Do:
Preheat oven to 375. Rub poblano peppers with olive oil and lay out on a baking sheet. Bake for 10-15 minutes or until soft and charred in spots, turning once. Remove from heat and allow to cool for a couple of minutes.

Meanwhile, saute onions with olive oil over medium heat for 3-4 minutes. Add rice and garlic cooking about five minutes more, stirring frequently. Add tomatoes, rice, and carnitas and stir well, heating it through. Stir in goat cheese crumbles.

Slice peppers lengthwise and carefully remove veins and seeds. Stuff each pepper with filling. Place back into the oven for 10 minutes. 

While the peppers are cooking, begin your sauce. Over medium heat, combine cream cheese, salsa and chipotle seasoning, stirring occasionally, until the cream cheese is completely melted and it is a uniform consistency. Season with salt and pepper to taste and adjust with more cream cheese to thicken or more salsa to thin it out. 

Pour a spoonful of sauce on your serving plate, place pepper on top, sprinkle with extra goat cheese crumbles and serve alongside avocado slices! Delicious. 

original recipe

Spicy Southwestern Chicken Soup

Last week it was Chili's. This time? Chick Fil A. 

You see, they have this amazing Chicken Tortilla Soup. It's seasonal so when it's available I'm all over that. I love that it's creamy and filling but also spicy! I attempted to recreate it at home. It's not exactly the same, but it is still super delicious. The rich broth warms up your whole body and the hearty contents leave you full and content- a wonderful recipe for a cold day. 

I gave my soup some heat with fire roasted tomatoes and hot green chilies. You can always kick up the flavor with cayenne pepper. Or you can tame it for children by using plain diced tomatoes and mild green chilies.  

Also, after I made this I realized that there aren't actually any tortillas in it... so instead of calling it tortilla soup, it is henceforth Spicy Southwestern Chicken Soup. With tortilla chips on top if you're so inclined. 

What You'll Need:
1/2 large onion, diced
2 tbsp olive oil 
2 cloves garlic, minced 
2 cups shredded chicken 
1 15 oz can black beans
1 15 oz can Great Northern beans
1 15 oz can sweet whole kernel corn
1 14.5 oz can diced fire-roasted tomatoes
1 4 oz can hot diced green chilies 
4 cups chicken broth 
1 tbsp chili powder
1 tsp cumin 
salt and pepper 
1/2 cup heavy cream 
for topping:
tortilla chips 
avocado slices
shredded monty jack cheese 

What To Do:
(To prepare the chicken, I placed three chicken breasts in the crock pot with 1 cup water, 1 tbsp chipotle seasoning, 1 tbsp garlic powder, 1 tbsp onion powder and salt and pepper. I cooked it on low for four hours and then shredded it with two forks. Use whatever is easiest for you!)

In a soup pot, heat oil over medium heat. Cook onion, stirring frequently, for about five minutes or until translucent but not browned. Add garlic and cook about one minute more. Add chicken and heat through. Add beans, corn, tomatoes and chilies, stirring well. Season with chili powder, cumin and salt and pepper to taste. Pour in chicken broth and bring to a boil. Reduce heat to medium and allow soup to simmer for twenty minutes. 

If you want your soup to be thicker, transfer 2-3 cups of soup to a blender and blend until smooth. Stir back into the soup until fully incorporated. You can also mix two tbsp flour with 1/2 cup of soup liquid and stir it back into the soup to thicken it up.

Add heavy cream and stir completely. Taste to check seasoning. Serve warm with toppings! 

This would easily translate to a crock pot recipe as well! The longer the soup simmers, the better the flavors meld together- just add everything and leave it cooking on low all day!

Honey Chipotle Chicken Tenders

Let me start this out by saying that I am all about supporting local business, experiencing local flavor and culture, and taking part in businesses with philanthropic practices. So I'm a little embarrassed by how much I like Chili's. 

Ok, maybe not Chili's exactly. Just Chili's Honey Chipotle Chicken Crispers. 
My goodness, y'all. I order them every time. They're even on the 2 for $20 menu so, yeah. 

Well, anyway, I drive past Chili's on my way to work and back home... and every time my stomach starts arguing with my brain.

stomach    "Hey brain, we need to go grab a to-go box of honey chipotle chicken crispers!"
brain   "Stomach, that's ridiculous. I work at a food park with lots of free food!"
stomach    "But braaaain, they're sooo tasty!"
brain   "Stomach, I don't have extra money for that."
stomach    "You are a liar."
brain   "I can probably make those myself."

So this round, brain won. I made my own. They were freakin amazing. And I made them with ingredients that I already had on hand! 

This is by no means a healthy meal. It is deep fried and tossed in sugar. Now that that's out of the way, I would highly recommend these for the Chili's lover in all of us. They are perfectly crispy on the outside, juicy and tender inside and tossed in a delicious spicy sweet sauce.

Save your eating out funds for another day and enjoy the next episode of Downton Abbey online while you devour these beauties. (Oh wait, Downton Abbey is the worst. Watch Parenthood or Breaking Bad reruns instead.)

What You'll Need:

For the chicken

• 1 lb boneless skinless chicken breasts
• 6 cups vegetable oil 

For the Honey-Chipotle Sauce

• ⅔ cup honey
• ¼ cup water
• ¼ cup ketchup
• 1 tablespoon white vinegar
• 2 teaspoons ground chipotle powder
• ½ teaspoon salt

For the Batter

• 1 egg, beaten
• ½ cup whole milk
• ½ cup chicken broth
• 1½ teaspoons salt
• ¼ teaspoon black pepper
• ¼ teaspoon paprika
• ¼ teaspoon garlic powder
• ¾ cup all-purpose flour

For the Breading

• 1½ cups all-purpose flour
• 1½ teaspoons salt
• ¾ teaspoon paprika
• ½ teaspoon black pepper
• ½ teaspoon garlic powder

What To Do:

Combine all sauce ingreints and bring to a boil. Reduce heat to medium and simmer for about two minutes. Remove from heat and set aside. 

Heat oil in a deep pan or fryer. 

Whisk together all of the batter ingredients, excluding the flour, in a shallow bowl. Slowly whisk in the flour until completely smooth. Combine all of the breading ingredients together in another shallow bowl. Cut chicken into thin strips. Dip each piece of chicken into the batter and then toss in the dry breading, being sure to completely coat each piece. 

Carefully lower each piece into the fryer and fry for 3-5 minutes or until golden brown on each side. Remove each piece and allow to drain on a paper towel. 

One all of the chicken is cooked and drained, place all of the chicken in a plastic container and pour the sauce over the chicken. Place the lid on the container and shake until all of the chicken is covered in delicious sauce. 

Serve with corn on the cob and french fries to be just like a full Chili's experience, or be lazy like me and just serve alongside celery and ranch dressing!

From Fake Ginger, originally Food.com