Chili Peppers

Name: Chili Peppers
Address: 869 E 185th St, Cleveland, OH, 44119, US
Telephone: 216-531-2300

Mexican

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Mon–Sat 11am–8pm

869 E 185th St, Cleveland, OH 44119
216-531-2300
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Taco salad in a fried tortilla bowl at Chili Peppers

Build Your Own

Build Your Own Wet Burrito$10.29
Choice of grilled chicken, ground beef, chorizo, barbacoa or vegetables; steak add $2.00
Build Your Own Grilled Burrito$10.19
Choice of grilled chicken, ground beef, chorizo, barbacoa or vegetables; steak add $2.00
Build Your Own Bowl$9.69
Choice of grilled chicken, ground beef, chorizo, barbacoa or vegetables; steak add $2.00
Build Your Own Burrito$9.19
Choice of grilled chicken, ground beef, chorizo, barbacoa or vegetables; steak add $2.00
Quesadilla with Meat$9.19
Nachos with Meat$9.19
Salad$9.19
Enchiladas$9.19
Crunchwrap$9.19
Bean & Cheese Burrito$6.99
Quesadilla with Cheese$6.99
Nachos with Cheese$6.69
Build Your Own Soft Taco$4.29
Hard Tacos$2.29

Menu items and prices are approximate and may have changed — call the restaurant to confirm.

Dishes to know on this menu

Burritos: A flour tortilla wrapped around a filling. Northern Mexican burritos are often relatively slender and focused on one or two fillings such as beans, machaca or a guisado. In the United States, the form developed in several directions. San Francisco's Mission burrito is large and typically includes rice, beans and numerous fillings. San Diego's California burrito famously adds french fries. A wet burrito is covered in sauce and eaten with a knife and fork. On this menu as: Build Your Own Wet Burrito · Build Your Own Grilled Burrito · Build Your Own Burrito.
Nachos: Tortilla chips topped with cheese and usually chiles, with modern versions ranging from a very simple snack to a fully loaded plate covered with beans, meat, crema, guacamole and other toppings. Nachos are generally credited to Ignacio "Nacho" Anaya, who created the dish in Piedras Negras, Coahuila, near the Texas border, in the 1940s. The heavily loaded version became a fixture of Tex-Mex and Mexican-American restaurants. On this menu as: Nachos with Meat · Nachos with Cheese · Nacho Cheese.
Quesadillas: A tortilla folded around a filling and cooked on a griddle or comal. Cheese is standard in many regions, but Mexico City famously complicates the definition: there, a quesadilla may need cheese specifically requested. Fillings can include squash blossom, huitlacoche, mushrooms, meat and many other ingredients. Flour-tortilla quesadillas are particularly common in northern Mexico and the United States. A mulita, associated with northern Baja and Southern California taquerías, sandwiches meat and melted cheese between tortillas. On this menu as: Quesadilla with Meat · Quesadilla with Cheese.
Enchiladas: Tortillas filled, rolled or folded and served with chile sauce or another sauce. Corn tortillas are traditional, but preparation varies widely by region. Rojas use a red sauce, while verdes use a green sauce. Enmoladas replace the chile sauce with mole, and enfrijoladas use a bean sauce. Enchiladas suizas are typically topped with a creamy green sauce and melted cheese. Tex-Mex enchiladas developed their own traditions, including versions topped with cheese, chile con carne or chile gravy. On this menu as: Enchiladas.
Salsa verde & roja: Salsa verde is a broad category of green salsa, commonly built around tomatillos and green chiles. Salsa roja simply means red salsa and covers countless recipes using tomatoes, dried chiles, fresh chiles or combinations of them. Salsa taquera is the kind of salsa made specifically for tacos and varies from shop to shop. Salsa macha, associated especially with Veracruz, is an oil-based salsa made with dried chiles and often nuts or seeds. Color is not a dependable heat scale. Taste first. On this menu as: Salsa.
Guacamole: A preparation built around mashed or crushed avocado. Common restaurant versions add some combination of onion, cilantro, chile, lime and salt. Tomato appears in some versions and inspires surprisingly strong opinions. Guacamole may be chunky or smooth, prepared tableside or made ahead, and recipes vary enormously by region and kitchen. On this menu as: Guacamole.

Chili Peppers

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