Chevys Fresh Mex is a chain of Mexican-style casual dining restaurants located in the United States. The chain was founded in 1981 by Warren Simmon, Sr. and Warren "Scooter" Simmon, Jr. in Alameda, California.

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Mango Margarita



MANGO MARGARITA
Chevy's Fresh Mex Restaurant Recipe

9 ounces Frozen Margarita  (recipe below)
3 ounces Fresh Mango Puree    (recipe below)
2 thin lime slices

In a blender, mix the Frozen Margarita and Mango Puree just until slushy and well mixed. Pour the margarita into a glass, garnish with lime slices. Makes 1 drink.

Frozen Margarita:
kosher salt
1 1/2 cups crushed ice
4 ounces Sweet and Sour Mix     (recipe below)
1 1/4 ounces tequila
1/2 ounce Triple Sec

Salt the rim of a 12 ounce frosted glass. Combine the tequila, Triple Sec, Sweet and Sour Mix and ice in a blender. Blend just until slushy and well mixed

Sweet and Sour Mix:
Combine 1 1/4 cup freshly squeezed lime juice, 2/3 cup freshly squeezed lemon juice and 2/3 cup sugar in a blender. Mix until the sugar dissolves. Makes 16 ounces

Fresh Mango Puree:
Peel and cut the flesh away from the pits of 2 to 3 mangos. Place the flesh in a blender or food processor and blend until pureed and smooth. Makes 16 ounces


Roasted Red Pepper Vinaigrette



ROASTED RED PEPPER VINAIGRETTE
Chevy's Fresh Mex Restaurant Recipe

Makes 1 1/2 cups

1/2 cup roasted, peeled, stemmed, seeded and chopped red bell peppers
1 teaspoon chopped garlic
2 tablespoons chopped onion
2 tablespoons chopped tomato
2 tablespoons red wine vinegar
2 tablespoons freshly squeezed lime juice
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon chipotle in adobo puree  (optional)
1/2 cup olive oil

Place all the ingredients, except the oil, in a blender or food processor, and blend until very smooth. Slowly add the oil, in a thin stream, while the processor is running and blend, until all of the oil is incorporated and the vinaigrette is completely emulsified. Taste and add additional salt if necessary. For a less spicy vinaigrette, omit the chipotle puree. Place in an airtight container and refrigerate until ready to use or for up to 3 days.

Chevy's Catering Platters

Don't feel like cooking but want to throw a Mexican fiesta? Well, the folks at Chevy's Fresh Mex can take care of that for you. The catering platters serve 4 to 8 people depending on which platter you choose.


Here are some of the platters available:


Fresh Mex Appetizer Sampler - A variety of Chevy's favorites to include crispy flautas, spicy wings, and chicken quesadillas. Served with guacamole, sour cream and pico de gallo.

Enchilada Fiesta Platter - Your choice of chicken, beef or cheese. Served with rice and beans.


Quesadilla Fiesta Platter - A variety of chicken, steak and vegetable quesadillas

Tamales Fiesta Platter - Your choice of pork tamales with meat sauce or chicken tamales with tomatillo sauce.

Big Fresh Salad Fiesta Platter - The choices are mixed greens, caesar or santa fe.

Sizzling Fajita Fiesta Platter - Each platter comes with pico de gallo, sour cream, guacamole, tortillas, rice, beans and corn tomatillo. The choices are shrimp, veggie, just chicken or chicken and steak

The prices run about $35 per platter except the Sizzling Fajita Fiesta platter which averages about $55.


Red Chili Sauce



RED CHILI SAUCE
Chevy's Fresh Mex Restaurant Recipe

5 cups chicken stock
1 pound tomatoes, quartered
12 ounces white onions, quartered
6 cloves whole peeled garlic
6 ounces dried New Mexico chiles, stemmed and seeded
1 tablespoon butter, at room temperature
1 teaspoon salt

In a stockpot over high heat, bring the stock, tomatoes, onions, and garlic to a boil. Cook for 15 minutes. Stir the dried chiles into the stock, making sure it covers them. Remove the pan from the heat and soak the chiles for 15 minutes. When the mixture is cool, transfer it to a blender or food processor. Blend until liquefied. Strain through a fine mesh sieve, pressing on the residue residue with the back of a ladle to extract all of the chile flavor. In a large saucepan, reheat the sauce and stir in the butter until it is melted. Stir in the salt. Store in an airtight container in the refrigerator until ready to use or for 3 days.

Chili Honey Glazed Shrimp



CHILE HONEY GLAZED SHRIMP
Chevy's Fresh Mex Restaurant Recipe

Serves 4-6

24-30 jumbo shrimp, shelled and deveined
1 cup Chile Honey Glaze and Marinade  (recipe below)
12 to 18 bamboo skewers
Rio Bravo Red Rice

To Grill the Shrimp:  Start the coals in a charcoal grill or preheat a gas grill. Divide the glaze between two small bowls, setting one aside. Place the shrimp skewers on a hot grill. When they start to turn pink, flip over and grill the other side. When the shrimp are bright pink all over, after about 5 minutes total on the grill, baste with the glaze and remove from the heat.

To Serve:  Place 6 shrimp on each plate. Spoon the remaining glaze over the shrimp. Serve over the rice of with fajita fixings.

Chile Honey Glaze and Marinade:
1 cup freshly squeezed orange juice
3/4 cup honey
1/3 cup freshly squeezed lime juice
1/3 cup Dijon mustard
2 tablespoons paprika
1 tablespoon chopped garlic
2 tablespoons chile powder
2 teaspoons oregano
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon white pepper

To make the Marinade:  Place all the ingredients in a blender and puree on high for 1 minute, or until smooth. Transfer to a saucepan and simmer over medium heat for 10 to 12 minutes, until thick and reduced by half.

Chili Rubbed Chicken Fajitas


CHILI RUBBED CHICKEN FAJITAS
Chevy's Fresh Mex Restaurant Recipe

Serves 4

2 pounds boneless, skinless chicken breasts
2 cups Yucatan Marinade  (recipe below)
2 tablespoons Fuego Spice Mix

To marinate the Chicken:  Place the meat in a resealable container. Pour the marinade over the chicken, and move it around until it is evenly covered. Marinate in the refrigerator for 6 to 8 hours

To grill the Chicken:  Start the coals in a charcoal grilled or preheated gas grill. Remove the chicken from the marinade and coat it with the spice mix. Place the chicken on the grill and leave undisturbed until the grill marks form, then rotate the meat 90 degrees to create a second set of marks. After 3 to 4 minutes, turn the chicken and cook the other side. Transfer the chicken to a work surface. Slice the chicken into 1/2 inch strips.

Yucatan Marinade:
1/3 cup achoite paste (annato seed paste)
1/4 cup white wine vinegar
1/4 cup olive oil
1/2 cup fresh orange juice
1 small onion, finely diced
1 clove crushed garlic
2 teaspoons salt


Combine all ingredients, in a food processor if possible.  You can add some spices additional if you want.  Be sure the achoite paste is mixed in with the other ingredients well.

Three Cheese Chile Rellenos



THREE CHEESE CHILE RELLENOS
Chevy's Fresh Mex Restaurant Recipe

Serves 4

1 1/2 cups shredded cheddar cheese
1 1/2 cups shredded monterey jack cheese
1 cup queso fresco, plus additional for garnish
6 eggs
1/4 cup flour plus 2 cups for dredging
8 poblano chiles, at least 5 inches long, roasted and peeled  
canola oil
Ranchero Sauce   (recipe below)

To make the Rellenos: Combine the three cheeses in a mixing bowl. Cover and refrigerate.

Separate the eggs, placing the whites in a clean, dry mixing bowl and and the yolks in a separate mixing bowl. (The bowl for the whites must be completely grease free and the egg whites must not have even the slightest bit of yolk in them in order to stiffen properly when whipped.) Using a handheld mixer on high speed, whip the egg whites until soft peaks form when the beaters are lifted up and out of the whipped whites. Add the 1/4 cup of flour and mix for 10 seconds. Add the reserved egg yolks and mix into the whites and flour, using medium speed, for 10 seconds. Using a large rubber spatula, finish incorporating the yolks by folding them in. Cover and refrigerate until ready to batter the rellenos.

To Serve: Place 2 rellenos on each plate and remove the toothpicks and discard. Spoon the Ranchero Sauce over the rellenos and sprinkle the cheese over.

Ranchero Sauce:    
1 tablespoon olive oil
1 teaspoon minced garlic
3/4 cup chopped onion
3 cups chopped tomatoes
2 teaspoons tomato paste
1 1/2 teaspoons chipotle in adobo puree
1 teaspoon salt
1 teaspoon minced fresh oregano

Heat the oil in a saucepan over medium heat. Add the garlic and onion and saute until soft. Add the rest of the ingredients, increase the heat to medium high and bring to a boil. Once boiling, decrease the heat to low and simmer for 10 minutes. Remove from the heat and let cool. Transfer to an airtight
container and refrigerate for up to 3 days. To use, heat slowly over low heat.  If necessary, thin with 1 tablespoon of chicken stock at a time.