Chi Chis Mexican Restaurant Recipes

THE ORIGINAL CHI-CHI'S MEXICAN FRIED ICE CREAM

Steps:

• Form 4 oz. of French vanilla into a ball.
• Roll the ball of ice cream in the cinnamon sugar mixture until completely coated.
• Roll in corn flake crumbs till coated.
• Place in the freezer to harden.
• Place the hardened ice cream ball in a fry basket and deep fry for 2 seconds at 350 degrees fahrenheit.
• FOR THE SHERBET GLASS(the early years):.
• Put a dollop of whip cream in the bottom of the glass.
• Place the fried ice cream ball on top of the dollop.
• Drizzle a small amount of honey over the top of the ice cream ball.
• Place 8 whip cream rosettes around the ice cream ball and one on top.
• Top with a maraschino cherry.
• Enjoy!
• FOR THE TORTILLA (the later years):.
• Deep fry a tortilla flat until crispy.
• Sprinkle with the remaining cinnamon sugar mixture.
• Follow the instructions for the sherbet glass.
• Enjoy!

CHI-CHI'S SEAFOOD CHIMICHANGAS RECIPE

Steps:

• Preheat oven to 375°F.

CHI CHI'S CORN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, beat butter with electric mixer until creamy. Add masa harina and water and beat until well combined.
• In food processor or blender, process corn in short pulses to coarsely chop. Leave several pieces of whole corn. Stir the processed corn and the cornmeal into the butter mixture.
• In a separate bowl, stir together sugar, cream, salt and baking powder until well combined. Stir sugar mixture into butter mixture and pour all into a 9x9-inch baking dish. Cover with foil.
• Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake 50 to 60 minutes, or until pick inserted in center comes out clean. Remove baking dish from water bath and let rest 10 minutes. Serve using ice cream scoop or large spoon.

CHI-CHI'S MEXICAN PIZZA

Steps:

• Preheat oven to 400.
• Fry the ground beef with the water, the cumin, oregano and salt, stirring until the water has evaporated; drain excess grease; cool.
• Rub each tortilla on each side with a bit of vegetable oil.
• Place tortillas on a baking sheet and bake for 4 minutes.
• Remove from oven, and top with the seasoned beef, veggies, then the cheese.
• Bake for 10 minutes, or until the cheese is melted.