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.





Well you know quesadillas are basically Mexican grilled cheese which can be filled with what ever ingredients you like .TGI Friday's has added a twist with double stacked  and Parmesan crusted quesadillas.  
Once you learn the basics I'm sure you'll have fun creating some unique dishes using your favorite flavors.

TGI Friday's Copycat Recipe

Chipotle marinated chicken, mixed cheeses, caramelized onions and peppers in double stacked tortillas.  Served with ranchero rice, pico de gallo, sour cream and guacamole.

Makes 1

1 cup prepared sliced chicken
1/4 onion cut into strips
1 cup cheese
3 6 inch flour tortillas

Cook onions until tender. Then build the quesadilla as follows.
First Tortilla

1/2 onion/peppers
1/2 chicken
1/2 cheese
Second Tortilla
1/2 onion/peppers
1/2 chicken
1/2 cheese
Third tortilla

Cook in a skillet on medium low heat until the bottom tortilla is brown and crispy. Flip and allow the other side to brown.

Ranchero Rice
TGI Friday's Copycat Recipe

2 cups cooked rice
1 tablespoon butter or margarine
1 cup canned drained plum tomatoes, cut in half
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons salsa

Cook rice in butter in large skillet over medium-high heat. Stir in tomatoes, salt, pepper and salsa; cook until thoroughly heated.

Caramelized onions, peppers and cheese served with an avocado ranch dressing and pico de gallo

Avocado Ranch Dressing
TGI Friday's Copycat Recipe
Mix 3 parts guacamole with 2 parts ranch and one part pico de gallo

Flour tortilla packed with sautéed chicken, sausage, bruschetta marinara, bacon and oozing with Monterrey Jack cheese. Then coated with Parmesan and pan-fry it to a crispy, golden brown, then drizzle it with
balsamic glaze. The recipe below will show you the basic method for making the Parmesan crust to make this a copycat you will have to add the cooked meat cut into small pieces.

Mozzarella, Tomato, and Basil Quesadillas With Parmesan Crust

Serves 6-8 as an appetizer

3 tablespoons unsalted butter, at room temperature
1 ounce finely grated parmigiano-reggiano cheese (1/2 cup)
4 (9 -10 inch) flour tortillas (burrito size)
8 ounces mozzarella cheese, coarsely grated (about 2 cups)
2 medium tomatoes (about 3/4 lb., seeded and coarsely chopped)
1/3 cup coarsely chopped fresh basil
kosher salt
fresh ground black pepper

Position a rack in the center of the oven; heat to 200 degrees.

In a small bowl, mix the butter and Parmigiano. Spread this on one side of each tortilla and set the tortillas on a work surface, buttered side down. Distribute the mozzarella among the tortillas, covering only half of each and leaving a 1"margin at the edge. Follow with the tomatoes and basil, and sprinkle with 1/4 teaspoons each kosher salt and pepper. Fold the tortillas in half to enclose the filling, creating a half moon.

In a 10-12" nonstick skillet over medium heat, cook two of the quesadillas, covered, until golden brown on the first side, about 3 minutes. Uncover, flip, and cook until the second side is golden brown and cheese has melted completely. Lower heat if Parmigiano crust is getting to dark. Transfer quesadillas to the oven to keep warm and repeat with the remaining two quesadillas. You can hold in oven up to 30 minutes.

Cut the quesadillas in half or in smaller wedges if serving as appetizers and serve.

Let your quesadillas rest for a minute or two which will allow the cheese to set before cutting.

1 comment:

  1. quesadilla is one of my family recipe.my kids love it lot.they are eagerly eat it.
    Chicken quesadilla recipe