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Chili's Fajitas For Two Copycat Recipe
Chili's Fajitas For Two
By Todd Wilbur

Recipe Type: Entree
Calories: 360
Cook Time: 2 hours 20 minutes
Recipe Rating: 5.0 (2 reviews)

Menu Description: "A pound of steak, chicken or combination on a sizzling skillet. Peppers available w/Fajitas upon request."

Chili's is perhaps the restaurant most responsible for introducing the famous finger food known as fajitas to the mass market. Company CEO Norman Brinker discovered the dish at a small restaurant on a visit to San Antonio, Texas. When Chili's put the item on its menu in the early eighties, sales immediately jumped a whopping 25 percent. One company spokesperson told Spirit magazine, "I remember walking into one of the restaurants after we added them to the menu and all I could see were whisps of steam coming up from the tables. That revolutionized Chili's."

Today Chili's serves more than 2 million pounds of fajitas a year. If all of the flour tortillas served with those fajitas were laid end-to-end, they'd stretch from New York to New Zealand.

Today just about every American knows what fajitas are—the Southwestern-style grilled chicken, beef, or seafood, served sizzling on a cast iron skillet. And everyone has their own method of arranging the meat and onions and peppers in a soft tortilla with gobs of pico de gallo, cheese, guacamole, lettuce, sour cream, and salsa. The tough part is trying to roll the thing up and take a bite ever so gracefully without squeezing half of the filling out the backside of the tortilla. This recipe is guaranteed to be as delicious and messy as the original.

Source: Top Secret Restaurant Recipes by Todd Wilbur.

Pico de gallo
2 medium tomatoes, diced
Tricia Ridder  
Submitted on: 05/29/13
I wish I had more time to marinate the meat, but these were amazing! My pico de gallo was a bit spicy (jalapeņos must be in season!!) I used both chicken and steak! Thanks!
Most Authentic Fajitas Ever!
Submitted on: 03/02/13
I lived in the Southwest US for 10 years and couldn't find a decent fajita recipe anywhere. Every Mexican / South western cookbook said to use store bought "fajita marinade". Nothing ever came close to what I was used to eating in the Mexican restaurants. This is recipe is the real deal! I've made them dozens of times and they are always a hit!