"As appetizers go, you might want to give this one missing. The Queso Skillet is mixed with seasoned beef and served with warm tostada chips and homemade salsa. It's okay, but the color is not appetizing at all. It could be better if it was Queso, mixed with ground beef inside. It is more like Nacho cheese and chili mixed together, which produces the strange inconspicuous color. The salsa is thin, but tasteful with fresh tomatoes, garlic, onion, chili pepper with exactly the right amount of heat, without exaggerating the taste. You want to eat a salad that's not boring? Try the Quesadilla Explosion Salad with Grilled Chicken, Cheese, Tomatoes, Maisrelish, Cilantro, Tortilla Stripes sat in Citrus Balsamam Dressing and served with a cheese quesadilla. The aromas are an amazing combination. The result is ‘explosive’. They taste the sweetness of tomatoes and corn relish, a refreshing feeling from the Zilantro and then the dressing unites everything together. The cheese quesadilla is a unique touch instead of a roll or a bread stick. Up there! Chili also has a new section called Big Mouth Burgers. And they don't joke about the name. The Southern Smokehouse Bacon Burger is equipped with maple bacon, smoked cheddar, mayo, lettuce, tomato, pickle, crispy onion strands, ancho-chile BBQ sauce and served with homestyle fries. This burger is for the lover of BBQ and smokey aromas. It's all in there with a little kick out of the anchovy to wake up the senses. Up there! If you feel a little cheeky, try the Jalapeno Smokehouse Bacon Burger with apple wood smoked bacon, smoked cheddar, red onion, salad, tomatoes, Mayo, Jalapenos, Jalapeno-ranch dressing and served with homestyle frits. It's not too sharp, but the Jalapenos are definitely starting a fire when you know what I mean. Up there! Are you looking for something more robust? Try the Beef Fajitas with grilled onions and peppers and served with rice, beans, guacamole, acid cream, cheese, pico de gallo and your choice of flour or maize tortillas. Make your own soft tacos with all fixations or just eat it like a meal. This Entrée is all about decisions! The beef is cooked for perfection and comes to your table sizzling on a cast iron skill. Everyone will wonder what you ordered. Meat and potatoes? The flame-grilled ribeye is 100% USDA Choice 12 ounces steak with seasoned butter and served with seasonal vegetables (Brukkoli with shredded carrots were in the season) and loaded potatoes (Cochdar cheese, bacon bits, green onion) and garlic toast. The rib is beautifully marbled and is melted for the garlic herbs to die. You can't stop it. The Broccoli is steamed to get its light green color. Mix the potatoes when you get them so that the cheese melts and the bacon and green onions are evenly distributed. Try like a loaded baked potato with the whole fixin. The toast was common, not much taste, but you will be too full to finish it. Up there! “I want my baby back, baby back ribs!” Grilled baby back ribs are slowly smoked over pecan wood, fried with Chilis original barbeque sauce and served with homestyleries and cinnamon apple. They were cooked for perfection and the sauce was tender. The meat was a bit dry this time, but had a great smokey taste. The cinnamon apples were the star of the meal. Up there!"
Cajun Pasta
