T.G.I. Friday’s offers a unique, casual experience delivering on its brand promise of “In Here it’s ALWAYS Friday” melding authentic and imaginative American food, exciting and innovative drinks and a one of a kind service experience to provide liberation from the everyday — turning any day into a FRIDAY! This site will provide you with restaurant news, promotions, copycat recipes and video cooking demonstrations.

Logo

Logo

Search

Nachos



LOADED SKILLET CHIP NACHOS
TGI Friday's Copycat Recipe
Home-style potato chips, melted cheese, bacon, and White Cheddar queso, garnished with more bacon and green onions. I discovered how to make these when I set up a baked potato bar for a party and had way too many left over potatoes.  What you do is slice the cold baked potatoes as thin a possible and lay them slices flat on a baking sheet.  Bake in a 350 degree oven until the tops turn brown flip and let the other side brown.  Now you have crispy baked potato chips.  Take them out and top with cheese, bacon and green onion.  Return to the oven and bake until the cheese melts.  Serve with sides of sour cream and salsa.  These are really good and I prefer them to the traditional tortilla nacho.




TOSTADA NACHOS
TGI Friday's Copycat Recipe
Crisp tortillas topped with refried beans, spicy nacho meat and cheese, served with salsa, guacamole, sour cream and topped with jalapenos. I make these all the time.  Take taco shells and break them in half.  Lay them on a baking sheet and top each half with refried beans from a can, taco meat, Mexican cheese blend and a jalapeno slice from a jar.  Bake in a 350 degrees oven until the cheese melts.  Serve with all the sides.  The key is to load each shell individually.







NACHOS GRANDE
TGI Friday's Copycat Recipe

Friday’s nachos have red and white corn tortilla chips piled high with diced grilled chicken, spicy JalapeƱos and pico de gallo, smothered with melted cheeses. Served with a side of sour cream and guacamole atop fresh shredded lettuce.







CHICKEN FAJITA NACHOS
TGI Friday's Copycat Recipe
Marinated chicken breast charbroiled with green peppers, onions, and Monterey Jack Cheese, topped with jalapeno slices and accompanied by pico de gallo, guacamole and sour cream.


1/2 lb boneless chicken breast, sliced
1 cup Monterey Jack cheese, shredded
1 cup cheddar cheese, shredded
1 head lettuce
1 packet fajita mix
1 bell pepper, sliced
1 onion, sliced
1 jalapeno pepper
1 cup salsa
1 large bag tortilla chips
1/2 cup sour cream
1 tbsp vegetable oil


Preheat oven to 350 degrees. Heat the oil over medium heat.  Add the chicken, onions, bell pepper and fajita mix.  Stir from time to time until the chicken is cooked. Slice the top off of the jalapeno and roll the pepper between your hands to release its seeds.  Slice the pepper into circular slices.

Arrange a layer of tortillas over the baking sheet.Put some of the cooked chicken on the tortillas.
Sprinkle both cheeses over the chips.  Add jalapeno slices. Bake in the oven at 350 degrees for about two minutes or until the cheese melts.   Transfer to the serving platter.

Shred the lettuce.
Put the salsa on the nachos.
Add some sour cream.
Sprinkle the shredded lettuce around the nachos.


No comments:

Post a Comment