Ahhh Diablo sauce. I also worked for Chi-Chi's, as a kitchen manager, before moving up. When I gave my notice I bought several packages of Diablo Seasoning. It was truly unique, and addicting - much like KFC's chicken seasoning. These came pre-measured in white bags, to be used with the fresh ingredients per corporate recipes. This was a universal favorite, and sadly missed. <br/><br/>KJQ did a great job of recreating this, but there's a couple of things I wanted to add. <br/><br/>The original sauce was made by browning ground pork and adding white AND green shredded onions, and then the green chilies. Then came the pre-measured spice packet, mixed into the water. The original sauce got it's consistency from the flour and butter roux, which was cooked to perfection until it was golden and nutty smelling. This also helped keep it from breaking in the steam table. The roux was the key to this sauce. This also gave the sauce it's signature look, with a slight sheen on the top from the pork fat. <br/><br/>The highlight of the green sauce was an elevated cumin taste, and a cayenne pepper finish. <br/><br/>One of the kitchens staffs favorite's - a plate of french fries topped with Diablo sauce, shredded pepper jack cheese, ripe olives, green onions, jalapeno's, and a little sour cream. <br/><br/>I've got the recipes for their famous Chili Con Queso, and Guacamole, that I will post up when I get time.
THANK YOU, THANK YOU, THANK YOU!! I worked at Chi Chi's for 13 years, starting as a server, to ending as a district admin... I've tried to duplicate the diablo sauce many times.. again THANK YOU!!!!
I just tried this, it is great! Thanks for posting the recipe. I worked at the Chi-Chi's in Lexington KY from 1988 to 1990 as a food server and runner. It's takes me back to be able to recreate some of the recipes.
Oh man...THANK YOU! THANK YOU!!! I loved this stuff and have been looking for the recipe ever since I bought a computer. Chi-chi's fans everywhere owe you a huge debt of gratitude. I have used ground turkey instead of pork, and Shotgun Willie's hot green salsa instead of La Victoria (can't find that) and that worked just fine. Can't thank you enough bud...looking forward to trying the shrimp enchiladas too, now that I know where to find lobster base...
Made half a recipe for the two of us and turned out great for our soft enchilada. Topped them with the sauce and a little cheese for 20 min. @ 350. Finally DH loved a Mexican style dish. Will make this all the time. Even great with tortilla chips.
A good creamy mexican style sauce.I don't like things too spicy so I didn't use a spicy sauce mix.That aside,I didn't think it had much flavor to it.I realize that a spicy mix would have given it some zip but I dont think there would have been much flavor difference.I used the other ingredients listed but it was bland.IMHO spicy is not a flavor...it's kind of an experience.Plz don't judge .I am not sure what needs to be added to boost the other flavor aspects.It has really good potential I am just drawing a blank as to what is needed.
Really good, spicy sauce. I'm a little inexperienced, so wasn't really sure how to use this. I put some in flour tortillas along with refried beans, then used the rest to cover over the top, then put in the oven. Think there's a better way to use it...would appreciate other's input. I made this to use up some jalapeno salsa that's not very tasty on its own. I did use ground beef in place of pork and didn't have to add any jalapenos, used homemade taco seasoning to which I did add extra red pepper flakes. Overall, very tasty; DH liked as well.
I made this for dinner the other night and it was very good. My husband loved it and we will definately be making this again, but next time I will cut down on the cumin.
All I can say is WOW, was this ever good. I did not have the specified brand of green salsa in the recipe, I used a 7-oz can of Herdez Salsa Verde (which just happens to measure out to be exactly 10 tablespoons). I had a leftover smoked pork tenderloin, so I cubed it and added it at the end. I also sauteed the onion in bacon grease, since I wasn't using the ground pork. For the taco seasoning, I used Kittencal's homemade taco seasoning. The flavors of the smoked pork, the chiles and spices in the sauce was outstanding! I served this over steamed baby Yukon potatoes with smoked corn on the cob. DH just called after having leftovers for lunch, and said the heat factor had increased tremendously, but said don't change a thing in this recipe. This recipe is definitely a keeper.
I've been looking for this recipe for years. I love Chi Chi's Diablo Sauce. Thanks so much for posting the recipe.