Nibbles of Tidbits, a Food Blog

We love Chili’s Skillet Queso and Chips on Chili’s Appetizer Menu.  And now I can make it perfectly at home.  Well, we think so — That’s six of us here who have tried it several times.  I searched the internet for a good copycat recipe and found five.  Enlarge photo above to view them. I took all into consideration to subsequently create my own, slightly different than the other’s variations, based on what I know about its actual flavor and texture.  My Chili’s Skillet Queso copycat recipe is posted below.  For the Dip only.  Chili’s Chips are too good to copy.

To make Chili’s ‘Skillet’ Queso Dip as easy as possible, I combine all ingredients in a small crock pot and occasionally stir — Technically this recipe should be called… Shelly’s Crock Pot Queso Wannabe Chili’s Skillet Queso, which is a long, dumb sounding name, but that’s what it is and how it tastes.

However, for the authentic Chili’s Skillet Queso and Chips experience, I serve the Queso in the small skillet below and pick-up Chili’s Chips to go, since I cannot re-create their thin, delicately crispy texture.  I’ve previously posted about Chili’s amazing Chips and Skillet Queso Dip here.

Shelly’s Crock Pot Queso Dip Recipe — A Copycat of Chili’s Skillet Queso Dip

Ingredients:

16 ounces of Velveeta Cheese (Chopped into small chunks)

(1) 15 ounce Can of Spicy Hormel No-Bean Chili (Or non-spicy version or other non-verified brand)

1 1/4 Cups of Milk

(1) Tbsp. Chili Powder

(1) Tbsp. Cumin Powder

(2) Tsps. Paprika Powder

(1) Tbsp. Lime Juice

(1/4) Tsp. Cayenne Powder (optional)

Salt to taste

Instructions:

Combine all ingredients in a small crock pot and stir occasionally until evenly melted.  Serve the Queso Dip from the crock pot or transfer to a small skillet or bowl.  If you don’t have a small crock pot, combine all ingredients in a small sauce pan and cook on low stirring occasionally.

FYI:  After this process, I now realize that Chili’s Skillet Queso is most likely not prepared in the small skillet it’s served in, ha — Chili’s may need to clarify ‘Skillet’ too.

It looks different than most I’ve had, but the pictured Huevos Rancheros at the Golden Ox Restaurant in Fullerton is one of my favorites for breakfast, lunch or dinner, which is served all day.

As a bonus, it comes with Bacon, Beans, Rice, Hash Browns, Tortillas on the side, and Salsa.

It’s not a fancy place as you can see, but they do a great job there.  The Huevos Rancheros is consistently good, even when had three times in a week.  I’m hooked.  And now my husband is too, which helps get me there more often, yay.  It’s off Commonwealth where North Brookhurst ends.

Dine in or drive through — Inside food is served on plastic plates.  It’s a little fancier than fast food.

The Sauce on the Huevos Rancheros is excellent.  It has a long, home cooked flavor and we love it.

Also, I’ve never been a Hash Browns fan, but I’m a big fan of theirs.  I look forward to having them almost as much as the Huevos.  And it shouldn’t go unmentioned that the Bacon is always extra crispy, and the Beans and Rice are above average too.  All make up a masterpiece at the Golden Ox.

We shall have it again soon, I’m sure.

It’s food from El Amerikano American & Latin Kitchen in downtown Fullerton and I already have a favorite — Everything I’ve had so far, especially the Warm Mushroom Salad and Mole Eggplant.

El Amerikano is part of the Kentro Hospitality Group, a group offering tasteful restaurants (including Kentro Greek Kitchen, steps away from El Amerikano), event planning and catering options.

We were recently invited to a media tasting at El Amerikano and tried all pictured dishes.

From top down — Al Pastor Chop, Cucumber Ceviche Salad, Brussels Sprouts, Mole Eggplant, Asada Bravo and Warm Mushroom Salad, I think.  See El Amerikano’s MENU for the enticing descriptions.

I was happy to learn they also have an outdoor patio, something I look for in a restaurant.

Each dish seems to have a double-digit list of ingredients and an abundance of flavor.

I like El Amerikano’s ‘To Share’ dishes and prices, which range from $3 – $9.

As I write this and read their MENU, I’m planning my next meal there asap.

This taste of El Amerikano American & Latin Kitchen left me needing to have more.

I have sights on the Chorizo Sliders, Mac ‘n Queso, Michoacan Caesar and more.

El Amerikano’s Michoacan Caesar Salad has Char-Grilled Romaine, which I love when done right.

A cooking demonstration showed the care and time put into preparing their dishes.

Food is ordered at the counter, then delivered to you — They offer Beer and Wine too.

Entrance to El Amerikano (below) with Kentro Greek Kitchen nearby — Great food in Fullerton.

Enlarge MENU (below) for a better view or access their menu link here.

Me with Vasili Kotsiovos, El Amerikano and Kentro Greek Kitchen’s should be proud Owner.

Thank you — We’ll be back.

First, we LOVE Tortilla Republic’s location, location, location.  It’s in Laguna Beach off PCH with an outdoor patio view of the ocean.  We recently sampled a few items from its Brunch Menu.

Though it’s often hard to park in the heart of Laguna Beach, there’s a small parking structure directly behind Tortilla Republic.  It’s best to park there, as there were spaces available.

Tortilla Republic’s Brunch Menu is impressive — Several items are pictured here.

I highly recommend the Salsa Trio and Guacamole sides (above).  All three Salsas were different and flavorful, and the Guacamole was fresh, dense and excellent tasting.

My photos don’t do it justice — It’s a cool looking, nautical-ish, dark and light, stylish place.

The front is completely open to allow most inside to view the ocean across the street.

They have a Brunch, Lunch, Afternoon and Dinner Menu and/or Bar for just a drink.

I’m not sure, but believe the above is a Hibiscus Margarita — They offer many unique drinks.

Pictured from top down, we tried Tortilla Republic’s Huevos Rancheros, Fresh Corn & Blueberry Pancakes, aforementioned Salsa Trio and Guacamole, and Egg White Omelete.

Carnitas Tacos (above) — See Tortilla Republic’s Menus for additional descriptions of all.

Pescado a la Parrilla aka Seared Albacore Tuna Taco (above).

Chilaquiles (above).

Machaca Burrito (above).

Mole Enchiladas (above).

Black Beans & Mexican Rice, a side option.

Seared Albacore Tuna & Sweet Potato Hash, served with two Poached Eggs (above).

At Tortilla Republic Restaurant in Laguna Beach — View from inside looking out.

Hallway in and out — It’s hard to see, but it’s the sea, past the nice cars out front.

Cheers to Tortilla Republic with their Prickly Pear Bellini!

It was great to be back at Alegria Cocina Latina in Long Beach.  I have old memories there.  It’s probably been over 15 years since I’ve been to Alegria and it looked just as good, if not better than I remember.  It has new owners who continue to care for and enhance it.  I’ve always liked the bright, multi-colored tile floor, stylish bar and outdoor patios, and their Sangrias of course.  Nobody does them better! A lot of care and time is put into making them.

They offer a Red, White and Seasonal Sangrias all the time.

Alegria’s cuisine is a fusion of Spanish, Mexican and Latin American flavors.

A portion of Alegria’s patio is above and one dining area is set for a large party below.

We tried a few dishes, including Paella Valenciana (top) and Ceviche De Cameron (below).

I liked the Red Sangria best and the guy looking at you below liked the White Sangria better.

They also have a Flamenco Stage with a band and dancers – You can watch, or dance too.

The Humitas Chilenas (below) was different and decadent — It’s a Homemade Sweet Corn Tamale Soufflé with Shrimp and a Cayenne Cream Sauce.  I’d have it again next visit.

We enjoyed the El Gaucho too (below) — It’s was quite flavorful and tender.

And it’s literally called… El Grande Final! (below) — A platter of Alegria’s bite-sized desserts.

My favorite was the Capirotada — Their Bread Pudding with Fruit and Nuts.

And yet in another room (below), a painting class was taking place — Very cool.

It’s an occasional gathering at Alegria put together by Brushstrokes and Beverages.

Pine Avenue has a lot to offer — New restaurants, long-time beloved ones and more.  Alegria included, there are countless reasons to spend time in Long Beach.  LOVE the LBC and miss it.

Comida del Oceano — A Limited Edition Seafood Menu currently being offered at El Torito Cantina Authentica in honor of its 60th Anniversary.  They’re having a ‘Year of Celebration’.

Nibbles of Tidbits was invited to try most items on El Torito’s Comida del Oceano Menu.

It was an honor for us, as we respect and appreciate El Torito’s 60 Years of Service — Gracias!

Cheers to that with a Spicy Pepino Margarita and Yerba Buena, described below and here.

My favorite, the Spicy Pepino Margarita is made with Cucumbers, Cilantro and Jalapenos.

Also on the Comida del Oceano Menu, pictured from top down is the Calamari Filet Appetizer (Crispy Calamari Filet Strips served atop Baby Arugula with a Sweet Chili Sauce), which was perfectly crisp and tender, nicely cooked and the best Calamari I’ve had in a long time.

Enchiladas de Mariscos filled with Shrimp, Crab and Three Cheeses.

The Enchiladas are served atop tasty sautéed vegetables, as shown above and in first photo.

Tacos de Camarones, served in Guajillo basted Tortillas — We loved that about them.

The Salmon Polanco-Style is a work of art and great atop Spinach and Chimichurri Sauce.

Camarones en Garlic-Lemon Butter Sauce — Loved the Roasted Tomato Butter Sauce too.

Cheers to El Totito’s longevity and continuous progression.

Our menu tour concluded with the Seafood Fajitas Supremas, a guest and employee favorite.

It includes Shrimp, Mahi Mahi and Crispy Calamari — A supreme Fajitas combination indeed.

Flourless Chocolate Cake, a gluten free choice by many — It’s ultra-moist with excellent flavor.

Thank you dedicated Chefs!  Looks like they have a great team under Chef Loreto Alcala (right).  Chef Arturo Castillo (left) heads up El Torito’s Orange location off The City Way.  We dined at the Fullerton location this day, a nice, large space with a Bar and Outdoor Patio.

We wish El Torito 60+ more years of success combined with dish and drink innovation.

Discovering Fullerton FOOD and most recently Mariscos Clemente Restaurant.

It’s a fine, local find that serves authentic Mexican Style Seafood — Muy Bueno!

Pictured from top down (a perfect sampling) — The Fried Fish (Tilapia w/ Tortillas, Rice & Salad), a Ceviche Tostada with Avocado and a Small Shrimp Cocktail, with Chips and Salsa.

It’s a relatively small place with a small parking lot off Orangethorpe and Gilbert.

Many are inside and have been going there for years — We’ll need to catch up.

Mariscos Clemente’s Shrimp Cocktail is on the sweet side, if you like that.  We’re ready for their other Ceviche Tostadas and more Pescado Frito, etc — Yelp for more photos and information.

Orange County Restaurant Week is over for now, but it’ll be back — I’m not sure when, but you can check here.  Next time, we’ll opt for the Wahoo’s Fish Taco deal more than once.

For $20 it included… (2) Drinks (Beer and/or Wine), an Appetizer (Baja Rolls) to share, (2) Entrees (Two Tacos and/or Two Enchiladas), and Dessert (Churro Chips) to share.

It was the best deal that week — Though it has past, OC Restaurant Week will be back again.

Until then, OC Cocktail Week starts TODAY — Here’s a link to more information about it.

Though full from our Wahoo’s meal, we couldn’t stop eating the Churro Chips, which are similar to those in photo above — We were so busy inhaling them, I forgot to take a photo.

Cinnamon Chips (pictured above) — Photo Credit and Recipe

For Orange County Restaurant Week, we chose Matador Cantina in Fullerton — Mostly because we’re based here now and it’s the best deal offered by 3 participating restaurants nearby.

There’s ample parking and an entrance in the back — It’s dark, but don’t be intimidated.

Enlarge Menu (above) for a better view — We had one of each, pictured herein.

A Ceviche Tostada (above) and/or Banh Mi Tostada (below) were offered for the First Course.

Second Course included Grilled Fish Tacos…

…and/or Chicken Mole Enchiladas.

I especially liked the Cilantro Lime Rice served with the meals.

All was fantastic and I see why Matador Cantina has been voted Orange County’s Best Mexican Restaurant by some.  Third of this Three-Course Dinner for $20 includes a Chipotle Apple Empanada (above) and/or Cro-Churros (below).  We couldn’t taste the Chipotle as much as we wanted to, but all was good and a great pick for OC Restaurant Week.

The X O (above) goes out to my new husband and dining partner for life, Matt (below).  Hi. 🙂

After this week passes, Matador Cantina will continue to offer Weekly Specials.

I like the idea of an all-in-one Michelada, but the pictured could repel one from trying another.

A Michelada is a Mexican Cerveza that’s made with Beer, Lime Juice, assorted Sauces, Spices and Peppers, which sounds interesting and good if prepared in the right proportions.

The pictured was plastic wrapped at 7-Eleven — One then adds Beer and the included Spice packet (the biggest problem here).  It’s too salty and overwhelms in a bad way, and best not added.  The Lime/Spice around the rim is better on its own.  Once the Spice packet is added, you’ve f’d up your Beer.  After this Michilada, I’m left wanting one that’s prepared right.

Z’Tejas Southwestern Grill at South Coast Plaza is launching its annual Chile Fest, an homage to the famous Hatch, New Mexico festival, Sept 3 – Sept 16 and $1 from each entrée off the special menu will benefit the Blind Children’s Learning Center.  Executive Chef Daniel Stevens says the idea behind Chile Fest is to celebrate the versatile role the fruit (its internal, edible seeds qualify it as a fruit rather than a vegetable) plays in the culinary world.  Each menu item on the Chile Fest menu including desserts and cocktails contain a variety of Chile Pepper.

Excerpt from PR materials (above) — Photos are from a media preview we attended.

Nibbles of Tidbits (we) got to sample items from the Chili Fest Menu — Enlarge for better view.

Pictured from top down — The Herb Chili Glazed Mahi Mahi, my favorite of all we tasted and tried, two drinks on the Chili Fest Menu, the Skinny Smokin’ Margarita, my drink pick, and the Skinny Z’Smash.  The other drinks (on right) are two of Z’Tejas most popular… The Chambord Margarita and 6th Street Margarita.  We liked the Hatch Chili Onion Rings too.

The Adobo Steak Relleno and Tamarind Chicken Salad also had a punch of flavor and heat.

The Hatch Chili Coconut Flan is extra creamy and spicy — It’s so rich it needs the heat.

Dishes pictured below are found on Z’Tejas regular menu.

Corn Bread — It’s excellent and one of the best I’ve had.

Raw Ahi Chipotle Citrus Bites — I want them again.

Grilled Salmon and Vegetables — All was well prepared.

I like the addition of Pepitas to the Tableside Guacamole.

Did you know that Z’Tejas Southwestern Grill has the ‘largest outdoor patio’ at South Coast Plaza?  It does and I like it.  We’re always looking to have quality food and drinks on a patio.

You can’t see the Sofritas under the tasty selection of toppings on my Chipotle Salad, and don’t be afraid when you do — Chipotle’s Sofritas are made with shredded Tofu that’s braised with Chipotle Chilis, roasted Poblanos and aromatic Spices.  Its spiciness makes it desirable.

Sofritas is an option for vegans or anyone who likes its flavor — We eat it all.

It looks like this (below) and probably better in person. 😉

Chipotle Mexican Grill always seems to be busy, but the line usually moves along quickly.

You have to slow the employees down to get exactly what you want, but it’s okay, I guess.

They’re making a Burrito for another and a Burrito Bowl and Crispy Tacos with Sofritas for us.

Guacamole costs extra — I’m going to want a BIG scoop, thank you.

I love Chipotle’s delicate, crispy Taco Shells, but one must eat ’em fast for optimum crunch.

At times I could imagine I was eating Ground Beef Tacos instead of Tofu ones.

Though Sofritas is good, there’s a Barbacoa mountain to climb — I LOVE it, as evidenced here.

Chipotle’s MENU has something for all — It’s easy to have a good meal there.

Happy Cinco de Mayo amigos — Ideas regarding what to make, eat and drink are here.

I hope not to receive any drunnnnk texts from this dog.  Be on alert. 😉

How about this for a Cinco de Mayo Breakfast?  Assembled Kiwis, Bananas & Tangerines.

I’m still excited about Nibbles of Tidbits’ version of Chipotle’s Barbacoa Beef Recipe — It’s one of our most popular posts and rightly so.  Many think it tastes like the real thing and so do we.

Since it was recently made again, the ingredients were photographed and added to the original post (and here to announce it) to assist with shopping and preparation.  Enjoy.

Do you know The Triangle (f/k/a Triangle Square) in Costa Mesa?  Yes, it’s called The Triangle now and it’s hoping to attract more guests than there ever was — I hope it does too, since the space has historically underperformed.  I’m not sure why, since parking isn’t that bad.

New Restaurants and Bars are open and due to open this Saturday, April 20th — The Saddle Ranch Chop House and El Corazon de Costa Mesa to name just two.  And I’m most excited to see a coming soon sign for Tavern Bowl.  Things seem to be pointing upward for The Triangle.

I liked the colors of Triangle Square better, but perhaps it’s one of the ways The Triangle is hoping to capture more attention — And one should pay attention, and GO, since it is built and looks to be tasty and fun there.  Be there or you’re a square.  Success is wished to all by us!

Did you see our post regarding Miguel’s Jr. Homestyle Mexican Food Restaurant?  We recently discovered it and decidedly liked it after one meal — Now after a few more (Wet Bean & Cheese Burrito and Taco Salad with Shredded Chicken), it’s serious.  We’re in heavy like.

As previously noted we REALLY like Miguel’s Jr.’s Beans and now appreciate their massive Burritos and homestyle flavor of their Shredded Chicken — All is well prepared and well priced.

Miguel’s Jr. Homestyle Mexican Food — It’s on 17th Street, near Newport Boulevard in Costa Mesa.  A Taco Bell once occupied the space.  It’s Miguel’s Jr.’s first fast-food-type restaurant in Orange County, and after a quick bite I’m already glad it’s here and want to taste more.

One of Miguel’s Jr.’s listed core values is to ‘Deliver a positive experience that exceeds expectations’ — I didn’t know that walking in, but now see it’s true.  Everyone seemed genuinely friendly, and the Beans on the pictured Tostada with Shredded Chicken were extra good.  I’ll need a Bean & Cheese Burrito there real soon.  Miguel’s Jr.’s prices aren’t bad either.

We’re working our way through the best deals in town and Chili’s is alive and kicking.

We’ve previously posted about Chili’s 2 for $20 deal here and here — And since it’s so good, we keep going back for more.  Recently added to the choices is the Mango-Chili Talapia (above) and we tried the Bacon Ranch Chicken Quesadilla and we’re still in HEAVY like, next.

I can’t stop going on-and-on about how thin and crispy Chili’s Tortilla Chips are, and mentioned it here once before.  Though we set out to taste and report about Chili’s $20 Dinner for 2, the Tortilla Chips were triangle-stars (again) amongst generously portioned, flavorful entrees and appetizer.  There’s something HB Strips and Cheese tasting about Chili’s Chips and Salsa, which may make sense to a local!?  Maybe it’s the frying Oil and/or the Salsa is similarly sweet.  Whatever it is, I LIKE IT.  Now onto our $20 Dinner for 2.  What a deal!

We previously tried Chili’s $35 Dinner, Drinks & Dessert for 2 — Some dishes are the same as those offered for the $20 Dinner for 2, and some are different.  The main differences are the Drinks and Dessert, and neither come with the $20 special.  It can’t be that great of a deal.

We’re completely impressed with the large serving sizes and taste of all.

We chose the Crispy Onion & Jalapeno Stack for an Appetizer and the Crispy Honey-Chipotle Chicken Crispers and Grilled Chicken Salad for Entrees — The MENU is here.

Lots of good Entrees to choose from — I like that, and our server Bobby at Chili’s Buena Park location, who was authentically nice and proficient.  A bag of Chips to-go well with 4 ripe Avocados awaiting purpose at home.  Guacamole with more thin, crispy Tortilla Chips, ole.

We set out to have Chili’s $20 Dinner for 2 which includes one Appetizer and two Entrees, but once there we instead opted for Chili’s less advertised upgrade, the $35 Dinner for 2 that includes an Appetizer and Dessert to share, and two Margaritas and two Entrees.

To further surpass the original $20 dinner plan, we upgraded to the Platinum Presidente Ritas.

Enlarge pictured menus to assess options or visit Chili’s.

We chose the Tostada Chips & Fire-Grilled Corn Guacamole for our Appetizer.

LOVE Chili’s thin, crispy Chips — We couldn’t get over how thin they are and would go back just for them.  Have they always been this good?  I don’t remember.  Are they as thin and crispy at all Chili’s?  We hope so, but don’t know.  We dined at Chili’s Buena Park location.

For Entrees we chose the Roasted Red Pepper Grilled Chicken (above).

And the Smokey Chipotle Chicken Fajitas (above and at top).

Fixings for the Smokey Chipotle Chicken Fajitas (above and below).

Shared the Brownie Sundae for Dessert — Usually prefer something light and/or fruity, but it was good and filling.  Overall, we think both the $20/$35 Dinners for 2 are good values.

We’ll try the $20 Dinner for 2 next time, though the Margaritas are tempting.

Similar dinner specials for two can be found at T.G.I.’s Friday’s and Applebee’s.

Dare to make Pozole — Check, and in most cases it’s all about the reconstituted Dried Chiles.

In researching how to make Pozole, I learned… Dried Chiles soaked in Hot Water, then puréed and added to the Broth commonly denote this Mexican Soup, as do its accompaniments.

Its familiar garnishes include all shown and more.  My first attempt at making Pozole turned out fairly well, but not great enough to add a recipe.  I referred to several recipes in order to make the pictured version and will add more Chiles next time — Extra RED to be best fed.

One of my favorite Burritos is the Junior Super Deluxe at El Tarasco in Manhattan Beach.

It’s been about ten years since I’d been there and had one, and it tastes exactly the same.

LOVE the Chips and Salsa there too — We used to drive miles to get there at midnight.

This day we walked a couple miles along the surf from Hermosa Beach — It’s worth it no matter how you travel to get there.  Enlarge MENU for a better view.  This first El Tarasco has been open since 1969, and though prices aren’t the same, they’re definitely reasonable.

It won’t take another ten years to sink my teeth into another one — I’ve got the fever again.

Note:  It’s a tiny place only a counter long — Sometimes you wait, other times you don’t.

You can’t make it as good as this he said.  Purposeful reverse psychology or not, I’m going to try.  It’s what I do and part of the reason why I started Nibbles of Tidbits.  We’re talking about Posole and the one we had here was good, but the Broth was a little flat.  The challenge now is to make a Posole that’s better than the one pictured.  Coming soon my friend (hopefully).  I’m not sayin’ it’ll be great, but it’s possible, thank God.  Check back to see if you get any. 😉

Posole aka Pozolé aka Pozolli is a Mexican Stew that’s most often made with Pork and Hominy.

I’m currently reviewing recipes to incorporate the best authentic and common themes.

Garnishes will be included, but no human meat — Pozolé has a bizarre history.

Update 10/20/12: First attempt at making Pozole shown here — Second attempt in order.