Chili's introduces Pick-a-Pepper LTO

Chili's Grill & Bar continues to spice up its menu with the introduction of “Pick-a-Pepper” entrees.

The casual-dining chain, a division of Dallas-based Brinker International, is also offering a guide to help guests distinguish between the mild, tangy, spicy and smoky flavors of the peppers. The guide outlines the heat level and specific characteristics of peppers included in the dishes.

Claudia Schaefer, vice president of marketing for Chili's Grill & Bar, said in a statement that the limited-time offer “fits perfectly with our namesake and our culinary DNA — after all, Chili's knows chile peppers, from chipotle to roasted red pepper and jalapeño to habanero.”

Of the six Pick-a-Pepper menu items, only the Sweet & Spicy Chicken, with a habanero and orange glaze, has been on the menu before. The five new entrees include:

Smoky Chipotle Chicken Fajitas: A grilled chicken with sauteed onions, bell peppers, Monterey Jack cheese and a chipotle pesto sauce is topped with onion strings.

Santa Cruz Steak: A six-ounce USDA Choice sirloin topped with seasoned butter and verde sauce is served over fire-roasted corn salsa with jalapeño-Cheddar mashed potatoes.

Roasted Red Pepper Grilled Chicken: A chicken breast served over a roasted red pepper cream sauce is topped with melted pepper Jack cheese and served with rice and steamed broccoli.

Chipotle Salmon: Cajun-spiced salmon with a chipotle-garlic pesto cream sauce is served with rice and steamed broccoli.

Spicy Grilled Shrimp Tacos: Grilled shrimp in flour tortillas with a chile-lime sauce, fresh cilantro-lime slaw, pico de gallo and sliced avocados.

The Santa Cruz Steak, Smoky Chipotle Chicken Fajitas and Roasted Red Pepper Grilled Chicken are also offered on Chili's $20 Dinner for Two menu. Prices vary depending on the market for individual dishes.

Chili’s has more than 1,500 units in 32 countries and two U.S. territories.

Contact Ron Ruggless at ronald.ruggless@penton.com.
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