New dishes are bursting with bold and blazing hot flavors.
Taco Bell is taking its fry game to a fiery level with new Steak Rattlesnake Fries. Covered in a creamy jalapeño sauce and nacho cheese, the fries are topped with marinated steak and jalapeños. Customers may also order the fries as a burrito, wrapped in a warm flour tortilla.
Two new additions are joining Subway’s Signature Wraps collection, and both feature double the meat of an average 6-inch sub.
The new Sesame-Ginger Glazed Chicken Signature Wrap features rotisserie-style chicken with sesame ginger glaze, shredded Monterey cheddar cheese, spinach, sliced cucumbers and red onions enveloped in a spinach wrap.
The Sweet N’ Smoky Steak & Guac Signature Wrap contains steak smothered in a Guajillo Mesquite sauce, guacamole, shredded Monterey cheddar cheese, lettuce, sliced tomatoes, green peppers, red onions, black olives and jalapeños folded into a tomato basil wrap.
New from Pokéworks is the Lava Bowl, developed in collaboration with Chef Sheldon Simeon. The fiery dish incorporates ghost peppers, sriracha, Thai chili and chili threads over a choice of poke and topped with one of three lava sauce levels: mild, medium or lava.
Burger King is bolstering its chicken offerings with its new Grilled Chicken Sandwich. Served on a toasted potato bun, the handheld features a flame-grilled and seasoned white meat chicken filet marinated with spices that is topped with lettuce, tomato and honey mustard.
Baskin-Robbins is blending breakfast with dessert in its new flavor of the month for March, Blueberry Muffin Ice Cream. The new offering incorporates muffin-flavored ice cream with blueberry pieces and a blueberry ribbon.
Popeyes Louisiana Kitchen is introducing Southern Butterfly Shrimp, which come breaded in a club cracker blend. The shrimp are marinated in a blend of cayenne pepper, black pepper, garlic, onion and yellow mustard. The Southern Butterfly Shrimp are served with a side of lemon citrus mustard for dipping.
Checkers and Rally’s are grilling up new garlic bread sandwiches.
The new Classic Texas Toast Garlic Bread Double features two seasoned beef patties served with American cheese, mustard, red onion, lettuce, pickles, ketchup and mayo on Pepperidge Farm brand Texas Toast garlic bread.
The BBQ Texas Toast Garlic Bread Double has two seasoned beef patties topped with cheddar and American cheeses, sweet and smoky barbecue sauce, crispy fried onions and spicy ranch on Pepperidge Farm brand Texas Toast garlic bread.
Pie Five Pizza is combining two classics — pizza and burgers — in its new Double Cheeseburger Pizza. The pie includes ground beef, mozzarella cheese, cheddar cheese, red onions, ketchup, mustard and diced dill pickles.
A new flavor is joining the Church’s Chicken butterfly shrimp family. The new Garlic Butter Butterfly Shrimp dish includes eight pieces of marinated butterfly shrimp that are fried and finished with a savory garlic butter seasoning.
Donatos is debuting the Ultimate 5 Cheese Pizza, topped with provolone, mozzarella, asiago, cheddar and Romano cheeses.
A trio of new chili cheese fries that showcase regional U.S. flavors is joining the Wienerschnitzel lineup.
New Italian Chili Cheese Fries, inspired by New York City’s Little Italy, is topped with chili, cheese, basil pesto aioli, diced onions and diced tomatoes.
The Tex-Mex Chili Cheese Fries, inspired by San Antonio, is topped with chili, cheese, green chili aioli, diced onions, diced tomatoes and jalapeño slices.
The Thousand Island Chili Cheese Fries, inspired by the California coast, is topped with chili, cheese, Thousand Island dressing and grilled onions.
Pizza Inn is expanding its buffet lineup with two new chicken flatbreads.
The Chicken Bacon Ranch Flatbread has a crispy Italian crust sauced with ranch dressing and topped with mozzarella cheese, chicken, bacon and tomatoes.
The Chicken Spinach Alfredo Flatbread contains a crispy Italian crust topped with alfredo sauce, mozzarella cheese, chicken and spinach leaves.