✔ Made and tested at home · 25 copycats: queso, fajitas, mains + dessert
These 25 Chili’s copycat recipes bring the Tex-Mex grill home, from skillet queso and the restaurant salsa to Big Mouth burgers, sizzling fajitas, Cajun chicken pasta and the molten lava cake.
Start with the salsa and skillet queso for game night, then make sizzling fajitas or the Cajun chicken pasta for dinner.
- Showstopper: the molten lava cake, with a warm fudge center and a magic shell topping.
- Quickest: the salsa, a few pulses in the blender and ready in 10 minutes.
- Make ahead: the salsa and the chicken enchilada soup both taste even better the next day.
Each one is a homemade version made with supermarket ingredients, so the flavor is close rather than identical, and you control the salt and the portion size. They are grouped below by type, and linked cards open the full recipe with step photos, while the rest give the quick method right on the card.
Starters and Dips
Chips, queso and the crispy plates made for sharing.
1. Skillet Queso
A hot, cheesy dip with seasoned beef and chili spices, served in a skillet with chips.
Get the recipe →
2. Salsa
A smooth, slightly smoky restaurant salsa made with canned tomatoes, jalapeno and lime, served with chips.
Get the recipe →
3. Boneless Wings
Crispy breaded chicken bites tossed in buffalo, honey chipotle or a sweet barbecue sauce.
How: Bread 1 lb chicken chunks in seasoned flour, fry at 350°F for 4 to 5 minutes to 165°F inside and toss in buffalo sauce.
4. Southwestern Egg Rolls
Crispy tortillas rolled around chicken, black beans, corn, spinach and Jack cheese, with avocado ranch.
How: Roll the cooked filling and Jack cheese tightly in flour tortillas, chill 30 minutes, fry at 350°F for 5 to 7 minutes and slice on the diagonal.
5. Awesome Blossom
A whole sweet onion cut into petals, battered, fried golden and served with a spicy dipping sauce.
How: Cut a large sweet onion into 16 petals, soak in ice water 1 hour, coat in seasoned flour, egg and flour again, and fry at 375°F for 8 to 10 minutes.
6. Chicken Bacon Ranch Quesadillas
Grilled tortillas filled with chicken, bacon, melted cheese and ranch, with pico and sour cream.
How: Fill a large tortilla with 1 cup diced chicken, 3 slices crumbled bacon, 1 cup cheese and 2 tbsp ranch, and cook in a buttered pan for 2 to 3 minutes per side.
Burgers, Fajitas and Ribs
The big sizzling plates Chili’s is known for.
7. Big Mouth Burger
A thick, juicy burger with cheddar, bacon, lettuce, tomato and pickles on a toasted bun.
How: Shape thick 1/2 lb patties, sear for 4 to 5 minutes per side to 160°F, melt cheddar on top and stack with bacon and toppings.
8. Fajitas
Marinated chicken and steak with charred peppers and onions, served sizzling with warm tortillas.
How: Marinate the meat in lime, garlic and cumin for 1 hour, sear in a smoking skillet to 165°F for chicken and 130°F for steak, and serve on charred peppers and onions.
9. Baby Back Ribs
Fall-off-the-bone baby back ribs, slow baked and glazed with a sweet, smoky barbecue sauce.
How: Rub a rack with salt, brown sugar and paprika, wrap in foil and bake at 275°F for 2 1/2 hours, then brush with 1/2 cup barbecue sauce and broil for 4 minutes.
Chicken, Pasta and Seafood
Weeknight mains with a little Southwestern heat.
10. Cajun Chicken Pasta
Penne in a spicy Cajun cream sauce with seared chicken, tomatoes and Parmesan.
How: Season the chicken with Cajun spice, sear to 165°F, simmer 1 1/2 cups cream with garlic and more spice for 5 minutes and toss with the pasta.
11. Chicken Crispers
Extra crunchy chicken strips with honey mustard, fries and corn on the cob.
How: Dip the strips in batter, coat in the crunchy breading and fry at 350°F for 5 to 6 minutes until extra crisp and 165°F inside.
12. Honey Chipotle Chicken
Crispy chicken strips tossed in a sticky, sweet and smoky honey chipotle glaze.
How: Simmer 1/2 cup honey with 2 tbsp chipotle in adobo and 2 tbsp vinegar for 5 minutes, fry the breaded chicken at 350°F and toss in the glaze.
13. Margarita Grilled Chicken
Grilled chicken marinated in lime and tequila, served with rice, black beans and pico.
How: Marinate 2 breasts in 1/4 cup lime juice, 2 tbsp tequila, garlic and cumin for 2 hours, then grill over medium high heat for 6 minutes per side, to 165°F inside.
14. Ancho Salmon
A salmon fillet with a smoky ancho chile glaze, served over rice with vegetables.
How: Brush a 6 oz salmon fillet with a mix of 1 tbsp honey, 1 tsp ancho chile powder and 1 tsp lime juice, and roast at 425°F for 10 to 12 minutes, to 140°F inside.
Soups, Salads and Sides
Creamy soups, a crunchy salad and the sides that come with every plate.
15. Chicken Enchilada Soup
A thick, cheesy soup with shredded chicken and enchilada spices, topped with tortilla strips.
How: Soften onion and garlic, whisk in 1/2 cup masa with 4 cups broth, add cheese and enchilada sauce, simmer 10 minutes and stir in the chicken.
16. Loaded Baked Potato Soup
A creamy potato soup loaded with bacon, cheddar and green onion.
How: Simmer 2 lb diced potatoes in 4 cups broth for 15 minutes, mash a little, stir in 1 cup cream and 1 cup cheddar, and top with bacon and green onion.
17. Original Chili
A thick, beanless Texas chili of beef simmered with chiles and spices, topped with cheese and onion.
How: Brown 2 lb ground beef, add 1 diced onion, 1/4 cup chili powder, 1 tbsp cumin, 1 can tomato sauce and 2 cups broth, and simmer for 1 hour until thick.
18. Quesadilla Explosion Salad
Grilled chicken over greens with corn, tomato, tortilla strips and cheese, plus quesadilla wedges and a citrus dressing.
How: Top 4 cups greens with sliced grilled chicken, 1/2 cup corn, diced tomato, cheese and tortilla strips, toss with a lime and honey dressing and serve with quesadilla wedges.
19. Mexican Rice
Fluffy, tomato-tinted rice cooked with onion, garlic and a little cumin.
How: Toast 1 cup rice in 2 tbsp oil for 3 minutes, add 1/2 cup tomato sauce, 1 3/4 cups broth, garlic and 1/2 tsp cumin, then cover and simmer for 18 minutes.
20. Black Beans
Tender seasoned black beans with onion, garlic and a squeeze of lime.
How: Simmer 2 cans drained black beans with 1/2 diced onion, 2 garlic cloves, 1 tsp cumin and 1/2 cup broth for 15 minutes, then add lime juice and salt.
21. Loaded Mashed Potatoes
Creamy skin-on mashed potatoes folded with cheddar, bacon and green onion.
How: Mash 2 lb boiled red potatoes with 4 tbsp butter and 1/2 cup warm milk, then fold in 1 cup cheddar, 4 slices bacon and 2 sliced green onions.
Drinks and Dressing
The house margarita and the ranch that goes on everything.
22. Presidente Margarita
A top-shelf margarita with tequila, orange liqueur, brandy and fresh lime, shaken and served on the rocks.
How: Shake 1 1/2 oz tequila, 1/2 oz orange liqueur, 1/2 oz brandy and 3 oz fresh lime sour with ice, then strain into a salt rimmed glass.
23. House-Made Ranch
A thick, tangy buttermilk ranch with herbs, great with wings, salads and fries.
How: Whisk 1/2 cup mayo, 1/2 cup sour cream and 1/2 cup buttermilk with 1 tsp each dried dill and parsley, 1/2 tsp garlic and onion powder, then chill 1 hour.
Desserts
Warm, gooey and topped with ice cream.
24. Molten Lava Cake
A warm chocolate cake with a fudgy center, topped with vanilla ice cream and a hard chocolate shell.
How: Bake the batter in buttered ramekins at 425°F for 12 to 14 minutes, unmold and top with ice cream and magic shell.
25. Skillet Chocolate Chip Cookie
A giant warm chocolate chip cookie baked in a skillet, topped with ice cream and chocolate sauce.
How: Press chocolate chip cookie dough into a buttered 8-inch skillet and bake at 350°F for 18 to 20 minutes, then top warm with ice cream and chocolate sauce.
Tips for Chili’s Favorites at Home
- Use canned tomatoes for the salsa. Canned whole tomatoes give the smooth, restaurant texture all year.
- Heat the skillet first. A smoking hot cast iron pan gives fajitas their char and that sizzle at the table.
- Keep the queso smooth. Melt the cheese low and slow with milk, and stir in a splash more milk if it thickens.
- Chill the egg rolls. Thirty minutes in the fridge helps them hold their shape in the hot oil.
- Check the meat. Cook chicken to 165°F inside and burgers to 160°F.
More Tex-Mex and Casual Dining Favorites
Want more Tex-Mex nights at home? Try my Taco Bell copycat recipes and Texas Roadhouse copycat recipes, and you will find every restaurant in my copycat recipes collection.
Frequently Asked Questions
What are the most popular Chili’s copycat recipes?
The skillet queso is the most searched, followed by the Big Mouth Burger, the salsa and the fajitas.
Why is Chili’s salsa so smooth?
It is made with canned tomatoes and blended until nearly smooth, with a little cumin and lime. Chill it for an hour so the flavors blend.
What is in the skillet queso?
Melted processed cheese and milk with seasoned ground beef, chili powder and cumin, served hot in a small skillet with chips.
How do I get the fajitas to sizzle?
Heat a cast iron skillet until it smokes, cook the meat and vegetables, then splash in a little water or lime juice right before serving.
Can I make the chicken enchilada soup ahead?
Yes. It keeps for 3 to 4 days in the fridge. Warm it gently and add a splash of broth or milk if it thickens.
What is in a Presidente Margarita?
Tequila, orange liqueur, a splash of brandy and fresh lime sour, shaken with ice and served in a salt rimmed glass.
Are these the restaurant’s own recipes?
No. These are copycat recipes inspired by Chili’s menu items and made in my home kitchen. Recipe Fairy is not affiliated with Chili’s.
