Restaurants are serving up spicy flavors to meet consumer demand for bolder options.
Taco Bell is serving up spice with its new Dare Devil Loaded Grillers, featuring three levels of heat. Each griller offers a grilled burrito stuffed with seasoned beef, red tortilla chips, nacho cheese and one of three spices: Mild Chipotle, Hot Habanero, and Fiery Ghost Pepper. The new Loaded Grillers cost $1 each.
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Burger King is bringing the heat with its two new spicy items: the Extra Long Jalapeno Cheeseburger and Fiery Chicken Fries. The Extra Long Jalapeño Cheeseburger, served on a toasted hoagie roll, includes two flame-grilled beef patties, marinated jalapeños, mayonnaise, American cheese, lettuce, ketchup and white onions. Customers may pick one up for around $3.50 or as one sandwich in a 2 for $5 order. The new spicy sidekick, Fiery Chicken Fries, are a variant of BK’s original Chicken Fries that feature fiery flavor from a marinade of cayenne and black pepper. Available for a limited time only, Fiery Chicken Fries costs around $2.89.
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Applebee’s has blended the best of breakfast and lunch together with its new All-Day Brunch Burger. Seared in bacon and onion, this burger is topped with fried egg, hash browns, American cheese, bacon and ketchup. Applebee’s also is offering another new burger: the Blazin’ Texan. Featuring shredded BBQ brisket, jalapeños, white cheddar and Applebee’s’ signature grill sauce, the patty is seared in onions and jalapeños. Both burgers are available for a limited time.
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Sbarro is surfing the heat wave by selling a Sweet & Spicy BBQ Chicken Pizza through October. The pie, featuring a crust rubbed with barbecue spice, comes topped with grilled chicken, a sweet and spicy barbecue sauce, red onions, fire-roasted corn, mozzarella and cheddar cheese, and Italian parsley.
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Quaker Steak & Lube is gearing up for game day with its new football season- inspired menu that features new premium wings and four new appetizers. The new premium wings, served over home-style Lube chips, come in three flavors. Kentucky Bourbon Bacon wings are sauced with Kentucky Bourbon Glaze and topped with chunks of bacon and jalapeño. Blitzin’ Bleu Cheese wings are tossed in The Lube’s Cajun sauce then topped with a Cajun Bleu Cheese drizzle and Bleu Cheese crumbles. The BBQ Boom Boom wings features the chain’s Original BBQ and Boom Boom sauces. From the team of new appetizers, the Kick-off Queso Lube Chips are house-style potato chips topped with bacon, scallions, white queso and cheddar-jack cheese. The Stadium Jalapeño Pretzels, served with a side of Ranch dip, are soft pretzels stuffed with pepper-jack cheese. The Extra Point O-Rings are onion rings topped with a Louisiana Lickers drizzle and melted cheddar-jack cheese. The Team Top Gear Tenders are hand-breaded chicken tenders served with Boom Boom sauce. Quaker Steak & Lube’s new game day-inspired menu is available for a limited time.
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McAlister’s Deli is dishing up a whole new menu based on barbecue. The new Barbecue Pulled Pork Sandwich features pulled barbecue pork on ciabatta bed with coleslaw and barbecue sauce. It costs around $7.49. The Barbecue Pulled Pork Potato, which costs around $6.99, is topped with pickles, barbecue pulled pork and barbecue sauce. McAlister’s new Barbecue pulled pork nachos consist of tortilla chips covered with barbecue pulled pork, RoTel tomatoes, Cheddar Jack cheese, jalapeño peppers, barbecue sauce, sour cream and onions. The nachos cost about $7.99. For around $7.49, customers may purchase the new Southwest BBQ Chicken Salad, which offers barbecue chicken, Cheddar Jack cheese, corn relish, diced tomatoes, spicy guacamole, tortilla chips, and BBQ ranch dressing. McAlister’s new barbecue menu is available through Sept. 29.
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Arby’s is announcing the arrival of Arby’s sliders. Served on mini slider buns, these tiny sandwiches come in five varieties: Chicken ’N Cheese, Ham ’N Cheese, Roast Beef ’N Cheese, Corned Beef ’N Cheese, and Jalapeño Roast Beef.
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Burritos are joining Chili’s menu in four varieties: Grilled Smoked Chicken, Smothered Prime Rib, Smothered Smoked Chicken, and Smothered Carnitas. The Grilled Smoked Chicken Burrito features smoked chicken, three-cheese blend, pico de gallo, pasilla-honey chili sauce, and citrus-chili rice, all wrapped in a flour tortilla then grilled. The burrito comes with a side of black beans and pasilla-honey chili sauce and costs around $8.99. The Smothered Prime Rim Burrito includes pieces of prime rib, three-cheese blend, pico de gallo, and citrus-chili ice wrapped in a warm flour tortilla. The burrito is smothered with ancho-chili sauce, green chili sauce, and melted cheese, then topped with corn & black bean salsa and chopped cilantro. Served with black beans on the side, this burrito costs around $11.59. The Smothered Smoked Chicken Burrito is basically a Smoked Chicken Burrito (un-grilled) covered with sour cream, melted cheese, pasilla-honey chili sauce, and chopped cilantro. Also served with black beans, the burrito costs about $8.99. The Smothered Carnitas Burrito consists of slow-cooked pork, three-cheese blend, pico de gallo, and citrus chili-rice wrapped in a warm flour tortilla. The burrito is smothered with green chili sauce and melted cheese then topped with cumin-lime sour cream, corn & black bean salsa, and chopped cilantro. This burrito comes with black beans and costs about $10.39.
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McDonald’s is introducing new Buttermilk Crispy Chicken. It consists of a chicken breast filet marinated and battered with buttermilk and a blend of spices, including black pepper, garlic and onion powder. The chicken will be replacing the chain’s current crispy chicken in its menu items.
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Dairy Queen is releasing the new Rolo Minis Blizzard. The frozen treat blends caramel-filled Rolo Minis chocolates with vanilla soft serve and a caramel topping. The blizzard is available through August.
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Caribou Coffee is serving a new breakfast option: the Ham & Swiss English Muffin. Served on a sourdough English muffin, the sandwich features smoked honey maple ham, scrambled eggs and Swiss cheese. Customers may purchase one for about $3.69.
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