Cafe Rio @ home

Craig and I, LOVE Cafe Rio. The only problem is that it is expensive! So, we found some recipes for their food. We made it last night and it turned out SO GOOD! It was a lot of work though and our kitchen was a disaster after we were done. But, well worth it and it was fun. It turned out REALLY close to the original. So, I thought I would share the recipes cause I know there have to beCafe Rio fans out there.

Café Rio Dressing
1 buttermilk ranch dressing packet (make per recipe)
2 tomatillos (tomato like vegetable with a husk around them)
1/4 bunch of cilantro
1 clove garlic
Juice of 1 lime
1 jalapeño (Use the seeds too if you like it spicy. You could substitute a few drops of green Tabasco for the jalapeno.)

Use a food processor to blend all the ingredients well. Refrigerate.

Cafe Rio Chicken
1 small bottle Kraft Zesty Italian Dressing
1 T chili powder
1 T cumin
3 cloves garlic—minced
5 lbs chicken breast

Cook all together in a crock pot for 4 hours, shred meat and cook 1 additional hour.

Cafe Rio Rice

3 c water
4 t chicken bouillon
4 t garlic –minced
½ bunch cilantro
1 can green chilies—or equivalent fresh
¾ t salt
1 T butter
½ onion
3 c rice

Blend cilantro, green chilies and onion together in food processor. Bring water to a boil and add all ingredients, simmer covered 30 minutes.

To Assemble: Put some black beans, Mozzarella cheese, some green enchilada sauce, the chicken, lots of juice from the chicken (from the crock pot), the rice, into a large flour tortilla. Fold up into a burrito. Sprinkle with mozzarella cheese and smother in the Cafe Rio dressing (my favorite part). Put in the oven on broil until the cheese is melted. ENJOY!