Alexisaurus
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Total Posts:
1
- Joined: 6/13/2006
- Location: Ithaca, NY
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Chili's Chicken! Quesadilla Explosinon!
Tue, 06/13/06 12:41 PM
( permalink)
Okay, so I know Chili's is far from haute cuisine but I'm obsessed with the Quesadilla Explosion Salad, mostly because the chicken is SO good. My friend said that it's beause they roast/grill/blacken the chicken somewhere else, it's frozen, then ship it to my Chili's where it's boiled in a sealed bag, so it's super-tender and delicious.
Does anyone know how to do this process at home? Or what spices they usually use in "restaurant chicken"? Also, do restaurants use a different grade of meat than I can buy at the store?
Thanks!
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