I like to think of this as my top secret recipe, even though I’m sharing it with all of you! The sweet heat of this copycat recipe makes you think that you’re sitting down for dinner at your local Chili’s restaurant.

But the good news is that the big flavor and crispy coating are super simple to whip up right at home! 

You can make a more spicy sauce for the coating, or keep it just like it is. I’m a fan of spicy foods, so I like to add a little bit more heat!

I want my piece of chicken smothered in the honey-chipotle sauce, with a side of ranch dressing to dip! 

You’ll get all the tips on how to make the secret formula on the recipe card below. Just be ready – it’s an addictively delicious recipe! 

Honey Chipotle Chicken Crispers

We don’t go to Chili’s often, but when we do, I usually stick with lighter entrees like their Monterey Chicken or Quesadilla Explosion Salad. 

But Chad? I can always count on him to order Chili’s honey chipotle chicken crispers and a double order of fries. What can I say… he’s a man of simple tastes!

Now, I can make them at home whenever the craving strikes and save a ton on takeout too. 

They just aren’t quite as crispy by the time delivery shows up, so this copycat version is a total winner there too.

If you aren’t a huge fan of spicy food, you can totally tone down the sauce or make it more sweet. 

You can even make it ahead of time and store it in the fridge so all you have to do is bread and fry the chicken. Talk about easy!

Ingredient Notes and Substitutions

• Chicken Tenderloins – I love using these because they’re ready to bread right out of the package! 
  
  You can also cut boneless, skinless breasts into strips to make honey chipotle chicken crispers like Chili’s.
  
• Flour – All-purpose is perfect for this recipe, though an all-purpose gluten-free blend will work too.
  
• Cornstarch & Baking Powder – Both of these are key to achieving extra crispy honey chipotle crispers!
  
• Spices – All you need are garlic powder and smoked paprika, plus a little salt. Feel free to substitute regular paprika for the smoked paprika to reduce the amount of heat.
  
  You can also try out different seasonings in the flour mixture. Get creative!
  
• Milk – Helps the flour mixture stick to the chicken without needing eggs. Whole milk is best because of the extra fat, but you can use what you have in the fridge.
  
  For an even richer flavor and thicker batter, use buttermilk instead.
  
• Oil – Canola and avocado oil are top picks for frying, but extra light olive oil will work too. Just be sure it’s extra light and not extra virgin — the latter will simply burn.
  
• Chipotle Honey Sauce – Combine the sauce from a can of chipotle in adobo (not the peppers) with honey, ketchup, and vinegar, then simmer on the stove until thickened. Easy peasy!

Tips and Tricks to Make Honey Chipotle Chicken Crispers Like Chili’s

• Avoid a sticky mess when dredging.

You have two options: designated hands or tongs. Tenderloins are much easier to work with than larger cuts of chicken, so it’s really up to you.

Tongs will keep your hands clean, but you may brush off some of the breading when using them. 

I much prefer to use my hands — I just use one for the flour mixture and one for the milk so they don’t get gunked up.

• Bring frying oil to temperature before adding the chicken.

This is extremely important! If the oil is too cold, it will just absorb into the batter and make your honey chipotle chicken crispers greasy and soggy.

But if it’s too hot, the outside will burn before the center can cook through! Use a kitchen thermometer to check the temperature, and be sure it comes back up between batches.

Don’t have a thermometer? Insert the handle of a long wooden spoon into the oil — if bubbles start climbing up the side, the oil is ready. 

• Flip the tenders halfway through cooking.

Because we’re shallow frying and not deep frying, you’ll need to turn the chicken over so it crisps all the way around. 

Aim for 2-3 minutes on each side, or until the internal temperature reaches 165°F

• Drain fried chicken before serving.

I like to use a wire rack, but you can easily line a plate with paper towels to absorb the oil. 

This keeps the meat crispy instead of greasy and makes it easier for the sauce to stick to the surface.

Prep Ahead

• Heat frying oil to 350°F
• Set up dredging station
• Make honey chipotle sauce

Kitchen Tools You Will Need

• Frying Pan – Any deep skillet with high sides will work. You could even use a Dutch Oven.
• Instant Read Kitchen Thermometer – The easiest way to ensure your frying oil is at the right temperature.
• Shallow Bowls for dredging.
• Tongs or a Fine Mesh Strainer for getting the chicken in and out of the hot oil.
• A Saucepan for making the honey chipotle sauce

Serving Suggestions 

When you order honey chipotle chicken crispers from Chili’s, you have about a dozen side dish options to choose from! 

My favorites are fries, corn on the cob, mashed potatoes, or white cheddar mac and cheese. Of course, you can’t go wrong with some steamed broccoli or a garden salad either.

And don’t forget a dipping sauce! Ranch is the perfect choice for honey chipotle crispers because it cools down some of the heat. 

Storing and Reheating Honey Chipotle Crispers

While these are best served fresh, you can transfer leftovers to an airtight container and refrigerate for up to 3 days. 

Reheat honey chipotle chicken crispers in the air fryer to get them nice and crispy again! 

Just know that the sauce will absorb into the breading, so they won’t be as saucy and sticky but the flavor will be there.

If you want to freeze cooked chicken tenders, do so before adding the sauce. Flash freeze on a sheet pan, then transfer to a freezer bag and store for 1-2 months. 

Reheat in the oven from frozen for about 20 minutes at 400°F, then make the sauce and toss to coat.

Chili’s Honey Chipotle Chicken Crispers FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Copycat Recipes

Chili’s Copycat Monterey Chicken Recipe + Video

Copycat Cheesecake Factory Bang Bang Shrimp Recipe

Chicken Piccata Cheesecake Factory Copycat Recipe

Chicken in White Wine Sauce (Olive Garden Copycat) + Video

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Honey Chipotle Chicken Crispers (Chili’s Copycat)

Make Honey Chipotle Chicken Crispers just like Chili’s with this easy recipe! They come out extra crispy with a sticky, spicy-sweet sauce.

Course Main

Cuisine American

Method Stovetop

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 4 -6

Calories 800cal

Author Donna Elick

Equipment

• shallow bowls
• large skillet
• small saucepan

Ingredients

• 2 pounds chicken tenderloins
• 1 1/2 cups all-purpose flour
• 1/2 cup cornstarch
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1 cup whole milk
• 2 cups light oil for frying

Sauce Ingredients

• 3/4 cup honey
• 1/3 cup chipotle chiles in adobo sauce just the sauce, not the peppers
• 3 tablespoons ketchup
• 1 tablespoon vinegar

Instructions

• In a shallow dish whisk together the flour, cornstarch, baking powder, salt, garlic powder, and smoked paprika.
• Next in a shallow dish add the milk and 1 tablespoon of the flour mixture.
• Lightly dredge the chicken in the flour, then dredge the floured chicken into the milk mixture.
• Next dredge the chicken in the flour again and set aside.
• In a large frying pan add your oil and heat over medium-high heat.
• Once the oil reaches 350 degrees add your chicken in batches, being careful not to overcrowd the pan.
• Fry the chicken tenderloins for 2-3 minutes per side until golden brown.
• Set on a paper towel lined plate or a wire rack to drain off the excess grease.
• Meanwhile; make your sauce by combining the honey, chipotle sauce (Not the chipotles themselves), ketchup and vinegar in a small saucepan.
• Heat over medium high heat until it begins to bubble.
• Let bubble and simmer for for 5 minutes until thickened.
• Toss the chicken strips in the sauce.
• Serve and enjoy!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days.

You can cut back on the amount of chipotle for a less spicy dish.

You can add any seasoning you like to the flour mixture.

Serve with fries, onion rings and ranch!

Nutrition

Serving: 1 | Calories: 800cal | Carbohydrates: 123g | Protein: 57g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 152mg | Sodium: 1204mg | Sugar: 66g | Fiber: 7g | Calcium: 218mg | Iron: 4mg

Originally published October 2024, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Honey Chipotle Chicken Crispers (Chili’s Copycat) appeared first on The Slow Roasted Italian.

There’s nothing I love more than a quick, one-pan meal for a lazy weeknight dinner. Minimal mess, minimal stress! The amount of time it takes to pull this off is minimal!

Juicy, golden-seared chicken breasts smothered in smoky barbecue sauce, topped with crispy bacon, and blanketed in a gooey layer of melted Colby Jack cheese — this Monterey Chicken is a full-on flavor party. 

Just when you think it can’t get any better, it’s crowned with fresh tomatoes and scallions for a pop of brightness that cuts through the richness.

Every bite hits all the notes: savory, smoky, cheesy, and fresh. Forget takeout — this copycat classic is so easy, you’ll wonder why you haven’t been making it all along.

This delicious chicken recipe hits the mark every time that I make it. 

 That’s one of the reasons why I adore my copycat Chili’s Monterey Chicken recipe. It’s an easy dinner and ALWAYS a great option. 

The other reason why I love this chicken Monterey recipe is that it tastes absolutely incredible. 

Between the smoky barbecue sauce, gooey cheese, and savory bacon, this dish is overflowing with flavor. And you get it all in every single bite.

When cooking these juicy chicken breasts, it’s important to remember to have fun with this easy recipe! This is meant to be a no-stress meal, so don’t stress! 

Cooked boneless skinless chicken breasts aren’t hard to do, but this is where having a meat thermometer and checking the internal temperature is key. 

This is the only way to ensure that you don’t overcook this great recipe, to keep the chicken tender and juicy. (cook the chicken to an internal temperature of 165 degrees to make sure that it’s safe to eat!) 

I’ve cooked this so many times during busy weeknights and following the printable recipe card below is key. 

Follow the cooking time, measure the ingredients, and the entire family will love every bite at the end! 

This easy weeknight meal is a hit every time I make it, and the best part is that it’s easy to make! 

Pair with your favorite sides to create the ultimate flavor combination. Everyone at the dinner table will be complimenting the chef of this yummy meal! 

Monterey Chicken

Looking for even more easy skillet recipes? I’ve got you covered from breakfast to dinner!

For a taste of something different, I recommend trying my sausage gravy and biscuits, pineapple chicken and broccoli, and unstuffed cabbage roll skillets. Quick and tasty has never been so easy!

For more Chili’s recipes made easy at home, try my honey chipotle chicken crispers recipe!

Finish off the meal with a Copycat Chili’s Dessert, the Molten Lava Cake! For a lighter dinner try the quesadilla explosion salad, its full of flavor!

Monterey Chicken Recipe Tips and Tricks

• Swap out the cheese. I list Colby Jack in this recipe, but you can really use any good melting cheese! 
  
  Pepper Jack is a fantastic option for just a touch of extra heat, or try a cheddar blend for more flavor.
  
• Pound before cooking! It’s important to get the meat as thin as possible. This will speed up the cooking time and guarantee a better ratio of all ingredients in every bite.
  
• Try different veggies. Green or red bell peppers would be absolutely delicious in this Monterey chicken skillet! 
  
  Hot peppers, such as jalapenos or banana peppers, would be tasty as well. Or, saute some mushrooms for juicy earthiness. 
  
• Add some spice! If you love a little heat, add a dash of sriracha or use a spicy favorite barbecue sauce.  
  
  Changing the flavor of your favorite recipe isn’t hard to do at all, and new recipes are super simple to make just by adding a little bit of seasonings. 
  
  Garlic powder, soy sauce, and other fun flavors can also be a great way to add new flavors to leftover Monterey chicken. 

Time Saving Tip!

All of the prep for this chicken Monterey recipe can be done while the bacon is frying. This saves time, and also allows you to easily switch from one step to the next.

Chicken Monterey Recipe – Kitchen Tools

• Cast Iron Skillet – There are a ton of brands out there, but this is my trusty inexpensive go-to.
• Meat Mallet – Use this to get the meat nice and thin for faster cooking time.
• Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.

Monterey Chicken FAQ 

Enjoy!

With love, from our simple kitchen to yours.

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Chili’s Copycat Monterey Chicken Recipe + Video

Monterey Chicken is a fabulous 30 minute meal idea! This skillet dinner recipe will save you time on busy nights, and it's kid-approved too!

Course Main

Cuisine American

Method Oven, Stovetop

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 318cal

Author Donna Elick

Ingredients

• 4 slices thick cut bacon
• 4 boneless skinless chicken breasts about 1 -1.5 pounds
• salt and pepper to taste
• 1 Roma tomato diced
• 2 scallions (green onions) sliced
• 1/4 cup chicken stock
• 4 tablespoons barbecue sauce use your favorite!
• 4 ounces Colby Jack cheese grated

Instructions

• In a large oven-safe skillet, fry bacon until crispy.
• While the bacon is frying, pound chicken breasts to desired thickness. Season with salt and pepper.
• Dice tomatoes and slice the green onions. Set aside.
• Remove bacon from skillet and drain on a paper-towel-lined plate.
• Turn heat to medium-high and brown chicken on both sides (2 to 3 minutes per side) in bacon grease.
• Pour chicken stock over the chicken breasts and cover skillet with a lid. Cook until chicken is done, approximately 4 to 5 minutes depending on the thickness of the chicken.
• Turn heat off and spread barbecue sauce on top of each chicken breast.
• Top each breast with 1 slices of bacon broken in half.
• Sprinkle cheese evenly among the chicken breasts.
• Place under oven broiler for 30 seconds to 1 minute. Watch carefully and take out when cheese is fully melted.
• Top chicken with tomato and green onions and serve immediately.

Video

Nutrition

Serving: 1 | Calories: 318cal | Carbohydrates: 10g | Protein: 34g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 108mg | Sodium: 640mg | Sugar: 7g | Fiber: 1g | Calcium: 213mg | Iron: 1mg

Originally published February 2018, updated and republished September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Chili’s Copycat Monterey Chicken Recipe + Video appeared first on The Slow Roasted Italian.

What I love about making molten lava cakes is that they’re perfect for a special occasion or a simple dessert for chocolate lovers. And topping with that chocolate shell makes this delicious dessert fancy, too! 

I’ve whipped this up for a special date night right in my own kitchen, and it was the perfect sweet treat to end our fancy meal.

The center of the cake has the perfect molten chocolate center, and adding a scoop of ice cream on top creates the perfect chocolate molten lava cake. 

If you’re patient enough to eat the cooled cakes after the main meal, I applaud you! I think that waiting is the hardest part of this entire recipe! 

While this molten chocolate cake is a copycat recipe, I actually prefer my homemade version!

The simple steps below will show you how to make the perfect molten chocolate lava cakes to share with family and friends! And yes, it tastes just like the real thing. 

Chili’s Molten Lava Cake

When Chad and I have date night, we go ALL out — we order drinks, an app, an entree, and dessert almost every single time. Hey, we like to indulge, what can I say?!

On nights when we go out to Chili’s, molten lava cake is one of our go-to’s. And when we head there after one of Munchkin’s school events, she loves it too. 

Ooey, gooey chocolate cake with ice cream and even more chocolate on top? Say no more!!

Like all of my favorite restaurant dishes, you guys know I had to whip up my own version of molten chocolate lava cake like Chili’s. 

To my pleasant surprise, they actually weren’t that hard to make! Once you master the correct cooking time, you’ll be off to the races.

I’m definitely making these for our next at-home date night!

Ingredient Notes and Substitutions

• Cocoa Powder – You’ll need cocoa powder to dust the ramekins — that way, nothing sticks and you a get a bit more added chocolate flavor. 
  
• Baking Chocolate – Chili’s molten lava cake is essentially a chocolate cake with an ooey gooey center, so you’ll need to melt some baking chocolate to create the chocolate batter.
  
• Butter – I’m using unsalted butter for this sweet recipe. That’s my personal preference… if you prefer salted butter, you can use it!
  
• Eggs – You’ll need quite a few eggs for your molten chocolate lava cake Chili’s copycat — 4 large ones plus 4 additional yolks. 
  
  Save the egg whites for a frittata or omelet, or freeze them for later use!
  
• All-Purpose Flour – Also for the cake batter. All-purpose is my go-to for baking, but if gluten is a concern you can substitute it with your favorite 1:1 GF option.
  
• Sugar – I’m using granulated sugar for the cake batter.
  
• Vanilla – I love pairing a bit of vanilla extract with chocolate. It does so much to enhance the flavor!
  
• Toppings – I top my molten lava cake like Chili’s does it: with a scoop of vanilla ice cream, magic shell, and powdered sugar!

Tips and Tricks to Make the Perfect Molten Chocolate Lava Cake Chili’s Copycat

• Use high-quality baking chocolate.

Chocolate really is the star of the show when it comes to making Chili’s molten lava cake! That’s why it’s important to use the best quality you can find. 

The better the chocolate, the more rich and decadent the final results will be!

• Keep an eye on the clock.

To get that molten lava look and texture, it’s crucial not to overbake the cakes. 

Start checking in on your Chili’s molten lava cake recipe after about 12 minutes of baking time. The edges should be set, but the centers need to be soft and gooey. 

If they look ready, don’t hesitate to pull them out of the oven early!

• Let the cakes rest a little before turning them out.

Allow the hot cakes to cool in the ramekins for about a minute before you try to invert them onto the plates. 

This lets them set slightly, which makes it easier to remove them from the ramekins without them breaking.

Making molten lava cake like Chili’s is truly an art form, so it’s important to work slowly and carefully!

• Don’t skip the toppings.

It wouldn’t be a Chili’s molten lava cake recipe without a scoop of vanilla ice cream, some magic shell, and powdered sugar!

The magic shell topping will harden as soon as you pour it on top of the ice cream, giving you a delightful crunch in contrast to the soft, warm cake. YUM.

If you want to change up the warm chocolate cake, you can do so easily by changing the toppings.

Toppings with simple ingredients like chocolate sauce, chocolate chips, or a caramel drizzle are all options for the top of the cake, too.

Add what you want to curb that chocolate craving, and have fun! The best part of making this moist chocolate cake recipe at home is that you control the end result. 

Prep Ahead

• Preheat your oven to 450°F
• Grease the ramekins with butter and cocoa powder

Kitchen Tools You Will Need

• Ramekins – The perfect vessels for these mini cake desserts.
• Microwave-Safe Bowl – Not only does it make melting chocolate easier, but you can use it to quickly steam vegetables too!
• Large Bowl – This one is my go-to!

Serving Suggestions 

You’re going to want to serve your homemade Chili’s molten lava cake as soon as you invert them on the plates and add the toppings. 

They taste best when they’re nice and hot!

If you want to serve these at a dinner party and are looking for ways to get ahead, you can always prepare the batter ahead of time, pour it into the ramekins, and then refrigerate until you’re ready to bake. 

Add an extra minute or so to the baking time if you go this route.

I love the idea of including them in an indulgent chocolaty dessert spread. 

They’d pair well with frozen chocolate-covered bananas, and this chocolate lasagna is an easy no bake option. 

3 ingredient fudge is another super simple idea… and if none of these caught your eye, I have no shortage of other desserts that you can get lost in!

Storage and Reheating

Molten chocolate lava cake like Chili’s is best enjoyed fresh, but don’t throw out those leftovers! 

Keep them in the fridge in an airtight container without the toppings and they’ll keep for 3-4 days.

To reheat, pop them in the microwave for a few minutes until warmed through, or use your oven. 

I personally like to repurpose my lava cakes and create a sundae with extra ice cream and even more toppings — crushed nuts, sprinkles, and whipped cream are all delish!

Molten Lava Cake Chili’s FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Cake Recipes

Best Tiramisu Cake Recipe (with Mascarpone Frosting) + Video

Easy Oreo Dump Cake (Easy Dessert Recipe) + Video

Best Blueberry Lemon Cake (Scratch Recipe) + Video

Best Ever Triple Chocolate Layer Cake (Easy Moist Recipe)

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Copycat Chili’s Molten Lava Cake Chocolate Recipe

Chili’s Molten Lava Cake is a mini chocolate cake with an ooey gooey center and topped with ice cream. Make your own with my copycat recipe!

Course Dessert

Cuisine American

Method Oven

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 4

Calories 1175cal

Author Donna Elick

Ingredients

• 1 cup unsalted butter
• 2 tablespoons cocoa powder
• 8 ounces baking chocolate
• 4 large eggs
• 4 egg yolks
• 1 1/2 cups granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup all-purpose flour
• Vanilla ice cream for topping
• Magic shell for topping
• Powdered sugar for dusting optional

Instructions

• Preheat your oven to 450°F (230°C). Lightly grease four 6-ounce ramekins with butter and dust them with cocoa powder. Set aside.
• In a microwave-safe bowl, combine the butter and baking chocolate. Microwave in 30-second intervals, stirring after each interval, until the chocolate is fully melted and smooth.
• In a separate large bowl, beat together the eggs, egg yolks, and granulated sugar until light and fluffy. This should take about 2-3 minutes.
• Stir in the melted chocolate mixture, vanilla extract, and salt into the egg mixture until well combined.
• Gradually fold in the all-purpose flour until just incorporated.
• Divide the batter evenly among the prepared ramekins.
• Bake for 12-14 minutes, or until the edges of the cakes are firm but the centers are still soft.
• Allow the hot cakes to cool in the ramekins for 1 minute, then cover each with an inverted small plate. Carefully turn each one over, allow it to sit for a few seconds and then remove the ramekin.
• Top each cake with a scoop of vanilla ice cream and drizzle with magic shell topping. If desired, dust with powdered sugar. Enjoy!

Notes

It’s crucial not to overbake the cakes, or you won’t have the molten “lava” center. Start checking at 12 minutes to see if they’re done.

You can prepare the batter ahead of time, pour it into the ramekins, and then refrigerate until you’re ready to bake. Just add an extra minute or two to the baking time.

The magic shell topping will harden upon contact with the cold ice cream, providing a delightful crunch to contrast with the soft, warm cake.

Nutrition

Serving: 1 | Calories: 1175cal | Carbohydrates: 106g | Protein: 19g | Fat: 86g | Saturated Fat: 51g | Cholesterol: 502mg | Sodium: 247mg | Sugar: 76g | Fiber: 11g | Calcium: 129mg | Iron: 12mg

Originally published April 2024, updated and republished March 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Copycat Chili’s Molten Lava Cake Chocolate Recipe appeared first on The Slow Roasted Italian.

I could literally gobble up this whole dish! It’s quickly become one of my favorite salad recipes, especially when I’m craving a fresh meal.

This easy recipe is a fun way (and the perfect way) to make salad assembly anything but routine and a bore. Say goodbye to those soggy salad woes, and get ready to love the flavor of this dish.

Copycat recipes like this are a fun way to recreate dishes right at home. 

Quesadilla Explosion Salad

If you love cheesy quesadillas and chicken, you’re going to love this quesadilla explosion salad! 

The name really says it all… it’s like a quesadilla exploded all over a big bowl of greens. 

I just love a big ol’ loaded salad. Some of my other favorites include my BBQ chicken salad, broccoli salad with bacon, and my taco salad!

I also love this hearty and refreshing Chick Fil A Market Salad Copycat Recipe!

They’re filled with veggies but are so much better than your average garden salad. 

This recipe was, of course, inspired by Chili’s Quesadilla Explosion Salad. 

Crunchy cheese quesadillas, pan-grilled chicken, homemade corn salsa, crispy tortilla strips, shredded cheese, and spicy chipotle ranch dressing come together to create something totally tasty.

At first glance, it looks like this recipe is full of a lot of steps. But trust me, it doesn’t take long to make! Once you get going, it should only take about 35 minutes. Score!!

Ingredient Notes and Substitutions

• Chicken Breast – I like using chicken breast best because it’s easiest to find and work with! If you want a shortcut, you could use rotisserie chicken instead. 
  
  If you do go that route, I still recommend sautéing it in some taco seasoning before adding it to the salad.
  
• Vegetables – You’ll need frozen sweet corn, bell pepper, Roma tomatoes, and red onion to create the homemade corn salsa, plus some mixed salad greens as the base of your quesadilla salad.
  
• Lime Juice  – Also for the corn salsa! I like freshly squeezed lime juice myself, though you can use bottled if you have it on hand.
  
• Tortillas – We’re making the quesadillas from scratch for our quesadilla explosion salad! Use flour tortillas for the best results.
  
• Colby Jack Cheese – To add to the cheese quesadillas and on top of the assembled salad. 
  
  Feel free to experiment with other cheeses! Pepper Jack and cheddar are some good options. I also think that a Mexican cheese blend in this hot quesadilla sounds pretty amazing. 

No matter what kind you use, shred it yourself! Pre-shredded varieties just don’t melt as well.

• Crispy Tortilla Strips – As a garnish for your quesadilla explosion salad. Make your own or buy some from the store!
  
• Chipotle Ranch Dressing – You can use your favorite brand — there are plenty of options out there.
  
  Make an option using your favorite dressing ingredients or you can even use creamy avocado ranch, a homemade vinaigrette recipe, or a chipotle-ranch drizzle. 
  
• Vegetable Oil – To cook the chicken and cheese quesadillas. I like canola best.
  
• Seasonings – You’ll need taco seasoning, fresh cilantro, salt and pepper.

Tips and Tricks to Make the Perfect Chili’s Quesadilla Explosion Salad

• Assemble the salad just before serving.

This is one of those recipes that is best served fresh. 

Once your chicken is cooked and your quesadillas are done, start to assemble them along with the other ingredients in a large bowl.

The corn salsa can be made in advance and stored in the fridge — in fact, it’s even tastier if the flavors have the chance to meld together. 

Otherwise, plan to make and serve your quesadilla explosion salad right away!

• Make sure to cook the quesadillas until crispy.

One of the best parts about a quesadilla explosion salad from Chili’s is that the quesadillas are almost always nice and crispy! 

Aim to cook your cheese quesadilla wedges until the exterior becomes golden brown and the entire quesadilla is toasted. 

Not only will it taste delicious, but the texture will also add a bit of contrast to the other ingredients. 

• Upgrade your quesadilla salad.

There are a couple of extra steps you can take to make your Chili’s quesadilla explosion salad even better!

Consider letting the chicken marinate in the taco seasoning for at least 30 minutes before cooking for a more pronounced flavor. 

And instead of frozen kernels, you could also use corn on the cob or char the corn before adding it to the homemade salsa. 

Both are totally optional, but if you have the time, it’s worth your while!

Prep Ahead

• Defrost and drain corn
• Shred the cheese
• Dice vegetables for salsa

Kitchen Tools You Will Need

• Skillet – This is my go-to pan that I’ve had for over a decade! It heats evenly and cleans up beautifully with a little baking soda so it still looks brand new.
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.

Serving Suggestions 

Remember to serve your quesadilla explosion salad from Chili’s immediately after assembly for the best, freshest results. You gotta keep those tortilla crunchies fresh! 

If you’d like to add some extra toppings, go for it! I love avocado slices, black beans, and jalapenos.

You could also add diced red bell pepper, sour cream, black bean salsa, chopped cherry tomatoes, extra corn kernels or corn relish, and your favorite salad dressing. 

This salad makes for a full meal on its own, but it would taste great with some Mexican rice, guacamole, and chips, or some chicken and cheese taquitos on the side!

Make a small side of this salad and pair it with another homemade Chili’s favorite: honey chipotle chicken crispers!

Don’t forget the dessert! Try my Chili’s Molten Lava Cake recipe for indulgent chocolate and creamy vanilla ice cream!

Storage and Reheating

Make sure to only assemble as many salads as you need. Leftover chicken, corn salsa, and cheese quesadillas can be stored separately in airtight containers in the fridge for up to 3 days.

If you store them together with your mixed greens, you’ll end up with a mushy mess!

You can use your oven to reheat the chicken and quesadillas. Preheat to 350°F and heat for 10-15 minutes or until warmed through.

Quesadilla Salad Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Salad Recipes

Wendy’s Apple Pecan Salad with Chicken Copycat Recipe

BBQ Chicken Salad Recipe (Easy 25 Minute Meal)

Burrata Caprese Salad Recipe (Easy Summer Salad)

Best Taco Salad Recipe with Seasoned Ground Beef

🍔 Copycat Creations Vol 1
Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

👉 Buy your copy now and start cooking the meals you love!

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Quesadilla Explosion Salad (Chili’s Copycat Recipe)

Make my Chili's Quesadilla Explosion Salad when you don’t feel like going out to eat! It’s bursting with fresh ingredients and flavors.

Course Salad

Cuisine American

Method Stovetop

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 4

Calories 692cal

Author Donna Elick

Equipment

• skillet
• mixing bowl

Ingredients

For the chicken:

• 24 ounces chicken breast cutlets 4 6 ounce cutlets
• 1 tablespoon taco seasoning
• 1 tablespoon vegetable oil

For the corn salsa:

• 12 ounce bag sweet corn defrosted and drained
• 1 red bell pepper diced
• 1/2 cup diced roma tomatoes
• 1/4 cup diced red onion
• 1/4 cup chopped fresh cilantro
• juice of 1 lime
• salt and pepper to taste

For the cheese quesadillas:

• 4 8 inch flour tortillas
• 1 cup shredded colby jack cheese
• vegetable oil for cooking

For the salad:

• 8 cups mixed salad greens romaine lettuce and mixed greens
• 1 cup shredded colby jack cheese
• 1 cup corn salsa recipe below
• 1/2 cup crispy tortilla strips
• 3/4 cup chipotle ranch dressing
• 4 cheese quesadillas cut into fourths (recipe below)

Instructions

For the chicken:

• Rub the chicken breast cutlets with taco seasoning on both sides.
• In a skillet, heat vegetable oil over medium-high heat. Add the seasoned chicken cutlets and cook for 6-7 minutes per side, or until fully cooked. Remove them from the skillet and allow them to rest for 5 minutes before slicing into strips. Set aside.

For the corn salsa:

• In a medium bowl, combine the defrosted sweet corn, diced red bell pepper, diced roma tomatoes, diced red onion, chopped fresh cilantro, and lime juice.
• Season with salt and pepper to taste, mix well, cover, and set aside.

For the cheese quesadillas:

• Place a tortilla on a flat surface and sprinkle a quarter cup of shredded colby jack cheese on half of the tortilla.
• Fold the tortilla in half over the cheese to create a half-moon shape.
• Heat a non-stick skillet over medium heat and lightly coat with vegetable oil.
• Place the filled tortilla in the skillet and cook until the bottom is golden brown and the cheese is melting.
• Flip the quesadilla and cook the other side until golden brown and the cheese is completely melted.
• Remove from the skillet and repeat with the remaining tortillas and cheese. Allow the quesadillas to rest for 2 minutes, then cut them into thirds. Set aside.

For salad assembly:

• On a large platter or four individual salad plates, add the mixed green lettuce.
• Top with the corn salsa, followed by the shredded colby jack cheese, and sliced chicken. Arrange the quesadillas around the salad, and top with the crispy tortilla strips.
• Serve with the chipotle ranch on the side or drizzle over top of the salads. Enjoy!

Notes

Leftover chicken, corn salsa, and cheese quesadillas can be stored separately in airtight containers in the refrigerator for up to 3 days.

The salad assembly is best prepared just before serving to maintain the freshness and crispness of the ingredients.
To reheat the chicken and quesadillas, place them in a preheated oven at 350°F (175°C) for 10-15 minutes or until heated through.

You can prepare the corn salsa a day in advance and store it in the refrigerator. This allows the flavors to meld together and intensify for a tastier salsa.

Feel free to add avocado slices, black beans, or jalapeños to the salad assembly for extra flavor and texture.
Experiment with different cheese varieties such as pepper jack or cheddar for the quesadillas to suit your taste preferences.

Nutrition

Serving: 1 | Calories: 692cal | Carbohydrates: 41g | Protein: 59g | Fat: 33g | Saturated Fat: 16g | Cholesterol: 173mg | Sodium: 897mg | Sugar: 8g | Fiber: 4g | Calcium: 533mg | Iron: 3mg

Originally published April 2024, updated and republished March 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Quesadilla Explosion Salad (Chili’s Copycat Recipe) appeared first on The Slow Roasted Italian.

I love taking popular dishes from my favorite restaurants and turning them into the real deal right at home!

I’m talking Panda Express, Red Lobster, Olive Garden, and all the other well-known restaurants that we all know and love. 

You can easily make some of your favorite recipes at home, so be sure to check out the list below! 

Copycat Recipes

There are some things I can not seem to get enough of… I mean, I used to eat at Red Lobster just for the biscuits!!

By now, you all know of my love affair with Olive Garden, but there are so many more copycat recipes from restaurants and fast food joints to choose from. 

I’ve built up quite a collection over the years so I can chow down on my restaurant favorites any time, any day, without ever leaving the house — and so can you!!

That’s why I’m sharing our list of the best ever copycat restaurant recipes, from appetizers and soups to entrees and even desserts.

Is there something missing from our list? A recipe you just have to have? Let us know in the comments and maybe you’ll see it in the future!

Click on the BOLD recipe title, and it will open each one in a new tab. Click on the center of the image to Pin it to Pinterest.

Best Copycat Recipe for Appetizers

While these certainly make excellent starters for parties and dinner guests, they’re also great for snacking or a light meal too!

Applebee’s Spinach Artichoke Dip combines simple, fresh ingredients for mouthwatering flavor and one tasty appetizer. This copycat recipe will have you hooked the first time you make it. 

Our copycat version of Olive Garden Fried Mozzarella tastes even better than the original! Fresh, creamy mozzarella is coated in crispy, garlicky breadcrumbs for maximum crunch and flavor. Pair with all of your favorite dipping sauces!

Cheesecake Factory Avocado Egg Rolls are one of our favorite copycat restaurant recipes! Serve them with Chipotle Ranch Dipping Sauce, and your guests will be begging for more! 

Make Outback’s Bloomin’ Onion at home by frying large sweet onions in a flavorful batter. It’s like crispy onion rings that you can share — don’t forget the sauce! Plus, this copycat recipe comes together in just about 30 minutes.

Soup & Salad

Whether you’re looking for a light meal or a hearty side, these copycat recipes for soup and salad are just the thing!

Panera Copycat Broccoli Cheddar Soup is a comforting cheesy blend of tender veggies and spices for the perfect, velvety bite. One of the best copycat recipes for colder weather!

This homemade version of Olive Garden Minestrone is loaded with plenty of veggies, plus tender beans and pasta, to fill you right up! It’s ready in just 30 minutes and makes enough for leftovers too.

Wendy’s Apple Pecan Salad is the ultimate flex dish! Include chicken to make it a meal, or enjoy it as a fresh, sweet, and nutty side without the meat. 

What’s better than Outback Baked Potato Soup? A bowl of our homemade version, of course! Enjoy this one pot copycat recipe for soup made with simple, fresh ingredients.

Fast Food Favorites

Skip that mile-long drive-thru line and whip up your favorite order at home with our best copycat recipes. They’re sure to satisfy your late-night cravings!

Taco Bell Mexican Pizza is one of the most popular menu items, but it sometimes disappears without warning! Now, you can make it at home whenever you want — and this recipe makes 4 servings. I’ll add some refried beans and extra cheese on mine, but that’s up to you! 

It’s so easy to recreate Chick Fil A Mac and Cheese at home, that it’s one of our favorite copycat recipes! Enjoy a bowl on its own or as a warm side for your homemade chicken sandwich!

This homemade Whataburger Patty Melt features two cheesy burger patties topped with caramelized onions and signature sauce, stacked onto crunchy Texas Toast. Add a side of zesty fries and a bottle of cherry cola! This just might be the best burger recipe to make at home! 

Wendy’s Chili was one of our very first copycat restaurant recipes, and it has stood the test of time! Packed with beef and beans, plus green chiles for some heat, you can make it on the stove in just 30 minutes.

Best Copycat Recipes for Dinner

Finally, the main event!! Whether you’re looking for savory proteins or an all-in-one meal, these are the copycat recipes from restaurants that we get asked for the most!

Copycat Cheesecake Factory Bang Bang Shrimp is quick and easy to make and absolutely bursting with flavor. With this recipe at your fingertips, you can enjoy bang bang shrimp whenever the cravings strike — and in your slippers! — at a fraction of the price.

Chipotle’s Famous Barbacoa is the Mexican barbecue of my dreams. Seared beef is slow-cooked in a spectacular spicy adobo sauce, creating the most tender Mexican shredded beef. Even better, you can make it in the crockpot!

Nothing says comfort food like Cracker Barrel Meatloaf. One of our heartiest copycat recipes, this meatloaf is made with crackers and the best glaze you’ve ever had! Serve over creamy mashed potatoes with your favorite veggies.

Chili’s Monterey Chicken is one of the best copycat recipes for the whole family, and it’s ready in just 30 minutes! This skillet dinner will save you time on busy nights, and it’s kid-approved too.

Side Dishes

Often overlooked, restaurant side dishes can make or break the whole meal! These are the ones we come back to again and again, whether it’s a weeknight meal or a holiday feast.

Chipotle’s Cilantro Lime Rice is so versatile — enjoy as a side, add it to burritos, or use it to make a bowl! Enjoy fluffy, flavorful rice in just 30 minutes.

Soft, buttery, and simply addicting, you’ll want to make these Copycat Texas Roadhouse Rolls as often as you can! This easy recipe makes 4 dozen rolls so no one needs to fight over the last one.

Everyone’s got their go-to recipe for Thanksgiving, but Boston Market Copycat Sweet Potato Casserole always steals the show! Creamy sweet potatoes are topped with marshmallows and brown sugar streusel for the ultimate in decadent side dishes. 

Dessert Copycat Restaurant Recipes

We’re usually way too stuffed to even look at the dessert menu, so copycat recipes let us enjoy some sweets when we have the room.

Cheesecake Factory Key Lime Cheesecake is tart and tangy with a tender graham cracker crust. The fluffy whipped topping really sets this baked cheesecake recipe over the top! In my opinion, this is the best way to make cheesecake at home! 

Why share a slice when you can make a whole pan? Olive Garden Chocolate Brownie Lasagna is the ultimate dessert for the chocoholics in your life, featuring layers of brownie, cream cheese frosting, and even more chocolate on top.

Make Cake Batter Ice Cream just like Cold Stone with this easy 5-minute recipe. Each bite is so sweet and creamy — all you have to do is wait for it to freeze! I’ll make this during the holiday months a lot and add Christmas sprinkles for some festive fun! 

Dole Whip is an iconic Disney dessert, and this homemade version is sweet, creamy, and made with real ingredients. Enjoy this frozen pineapple treat for the perfect touch of magic on a hot summer day.

Breakfast 

You didn’t think we’d miss the most important meal of the day, did you? Whether you want something sweet, savory, or easy to grab on the way out the door… we’ve got you covered!

Cinnabon Cinnamon Rolls feature ribbons of thick cinnamon-sugar filling and a cream cheese frosting that you’re sure to remember long after the cinnamon roll is gone. It’s one of our top copycat recipes for the holidays!

One thing you can always count on — no matter the season — is the Starbucks Blueberry Muffin! Make a dozen to enjoy at home, featuring that signature crunchy, sweet layer that makes every bite extra scrumptious.

Denny’s Moons Over My Hammy is the ultimate diner breakfast sandwich, and now you can make it at home! With layers of juicy ham, fluffy eggs, and plenty of gooey cheese on toasted bread, it’s a clear winner for breakfast or brunch!

Sauce & Dressing Copycat Recipes from Restaurants

One of the best budget hacks is to order your favorite takeout dressing or sauce and make the dish itself at home. Now, you don’t even have to do that! Make your favorites from start to finish without ever leaving the kitchen.

Creamy Olive Garden Alfredo is always a winner on pasta and veggies, but you can use it for so much more! Try it as a dip for appetizers or mix it into casseroles. This recipe makes plenty, and you can freeze it for later too!

There never seems to be enough Taco Bell Nacho Cheese Sauce, so why not make a big batch yourself? With just 4 ingredients and 10 minutes of your time, you can enjoy it with all your takeout favorites or as a party dip!

Copycat McDonald’s Big Mac Sauce tastes just like the real thing, and you can add as much as you want to your burger! Tangy and creamy, this special sauce is also tasty with fries, veggie sticks, or as a dressing for pasta salad.

Panera Green Goddess Dressing packs a punch of herb flavor into a light, creamy topping

The fun part about making these copycat dishes from some of the most popular restaurants is that you can make them any time of the year!

That means that even if you’re the biggest fans of the dish on their menu, you can whip up that same dish right at home. This includes favorites from chain restaurants, famous brands, and more! 

🍔 Copycat Creations Vol 1
Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

👉 Buy your copy now and start cooking the meals you love!

Get the Ebook

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Originally published July 2014, updated and republished March 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Best Ever Restaurant Copycat Recipes to Make at Home appeared first on The Slow Roasted Italian.