Search results
Results from the WOW.Com Content Network
Nutrition: 1,340 calories, 77 g fat (26 g sat fat), 4,560 mg sodium, 129 g carbs (10 g fiber, 13 g sugar), 35 g protein One of their most popular appetizers , chips make for a salty and crunchy ...
According to the CEO officer of Brinker International, Chili’s parent company, the dish consisting of three appetizers and three sauces accounted for 40% of Chili’s sales growth last quarter.
Chili's. Chili’s sells the full range of Coca-Cola sodas, as well as iced tea and lemonade, which are all available on this list. For an extra $3.99, you can upgrade to a frozen marg or one on ...
Red Hot Riplets are ridge-cut chips covered with hot chili pepper and sweet barbecue powdered seasoning. The label describes the flavoring as "St. Louis Style Hot Sauce". Old Vienna Snack Food Co. distributes Riplets locally. The chips are sold at many local businesses, from mom and pop stores to chains such as Schnucks and even 7-Eleven.
A chipotle (/ tʃ ɪ ˈ p oʊ t l eɪ /, / tʃ ɪ ˈ p ɒ t l eɪ /, chi-POHT-leh, chi-POT-leh; Spanish: [tʃiˈpotle]), or chilpotle, is a smoke-dried ripe jalapeño chili pepper used for seasoning. It is a chili used primarily in Mexican and Mexican-inspired cuisines, such as Tex-Mex and Southwestern United States dishes.
1 tbsp chili powder; 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free) 2 cup water; 1 envelope (about 1 ounce) dry onion soup and recipe mix; 2 can (about 15 ounces each) white kidney beans (cannellini), rinsed and drained; shredded cheddar cheese; sliced green onion
Ignacio Anaya used triangles of fried tortilla for the nachos he created in 1943. [3]The triangle-shaped tortilla chip was popularized by Rebecca Webb Carranza in the 1940s as a way to make use of misshapen tortillas rejected from the automated tortilla manufacturing machine that she and her husband used at their Mexican delicatessen and tortilla factory in southwest Los Angeles.
Working in batches, add the yucca to the oil; stir gently to separate the slices. Fry the yucca until golden brown, about 2 minutes. Using a slotted spoon, transfer the chips to the paper towels to drain. 2. In a bowl, toss the yucca chips with the Wild Game Rub and the cheese. Season the chips with salt and serve.