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Taco Bell Mexican Pizza Reduced-Fat copycat recipe by Todd Wilbur

Taco Bell Mexican Pizza Reduced-Fat

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You may not know that the delicious "pizzas" you get from the world's largest Mexican food chain have 36 grams of fat. If you like Taco Bell's Mexican Pizza as much as I do, you'll be happy to know that you can make a home version with only 10 grams of fat, and fewer calories, too.

The secret fat savings come from baking, rather than frying, the flour tortillas. You'll also say "adios" to much of the fat by using reduced-fat Cheddar and Jack cheeses. I picked reduced-fat for these, because the fat-free stuff does not melt well when the pizza is baked.

Nutrition Facts
Serving size–1 pizza
Total servings–4
Calories per serving–427 (Original–570)
Fat per serving–10g (Original–36g)

Source: Top Secret Recipes Lite by Todd Wilbur.

Get This

_main
  • 1/2 pound lean ground beef (7% fat)
  • 2 tablespoons all-purpose flour
  • 3/4 teaspoon salt
  • 1/4 teaspoon dried minced onion
  • 1/4 teaspoon paprika
  • 1 1/2 teaspoons chili powder
  • Pinch garlic powder
  • Pinch onion powder
  • 1/4 cup water
  • 8 6-inch fat-free flour tortillas
  • Vegetable oil nonstick cooking spray
  • 1 1/3 cups fat-free refried beans
  • 2/3 cups mild Picante salsa
  • 1/2 cup reduced-fat shredded Cheddar cheese
  • 1/2 cup reduced-fat shredded Monterey Jack cheese
  • 1 medium tomato, diced
  • 1/4 cup chopped green onions
Do This

1. Preheat the oven to 375 degrees F.

2. In a medium bowl combine the lean ground beef with the flour, salt, minced onion, paprika, chili powder, garlic powder, and onion powder. Use your hands to thoroughly incorporate everything into the ground beef.

3. Preheat a skillet over medium/low heat and add the ground beef mixture to the pan along with the water. Brown the beef mixture for 5 to 6 minutes, using a wooden spoon or spatula to break up the meat as it cooks.

4. Spray both sides of each tortilla with a light coating of oil cooking spray. Place the tortillas onto baking sheets and bake for 10 to 12 minutes or until the tortillas are crispy and golden brown. Turn them over halfway through the cooking time, and pop any air bubbles if the tortillas begin to inflate. Keep the oven hot.

5. Heat up the refried beans in a small saucepan over medium/low heat, or in the microwave for 2 to 3 minutes, or until hot. Assemble each pizza by first spreading about 1/3 cup of refried beans on the face of a tortilla.

7. Spread one-quarter of the meat over the beans.

8. Place on another tortilla, sandwiching the meat and beans between the two tortillas.

9. Coat the top tortilla with about two tablespoons of salsa.

10. Mix the two cheeses together and sprinkle about 1/2 cup over the top of the pizza.

11. Put a heaping tablespoon of diced tomato on next.

12. Garnish the pizza with green onion. Repeat the process with the remaining ingredients.

13. Bake the pizzas on a baking sheet for 8 to 12 minutes or until the cheese on top is melted.

14. Cut each pizza into quarters and serve hot.

Makes 4 pizzas.

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    T.G.I. Friday's Parmesan-Crusted Sicilian Quesadilla

    Menu Description: "Our flour tortilla is packed with sauteed chicken, sausage, bruschetta marinara, bacon and oozing with Monterey Jack cheese. We coat it with Parmesan, and pan-fry it to a crispy, golden brown, then drizzle it with balsamic glaze."

    Italy meets Mexico in this new hit appetizer that combines a cheese-filled tortilla with ingredients you wouldn't usually find inside a quesadilla, including T.G.I. Friday's bruschetta marinara. Parmesan cheese is crusted on the outside of the tortilla, and the balsamic glaze drizzle is the perfect finishing touch. This is an awesome party dish appetizer, since my T.G.I. Friday's Parmesan-Crusted Sicilian Quesadilla recipe makes 4 quesadillas that can each be sliced into as many as 8 pieces.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  • Not rated yet
    Del Taco Tamales

    This 600-unit Mexican fast food chain celebrates the holidays each year with delicious little $2 corn husk-wrapped pork tamales made from a traditional recipe for authentic south-of-the-border taste. The only problem is when the holidays go away, so do these tasty tamales. And that's why we bust out this Top Secret Recipe.

    Making authentic tamales is not difficult, but it does take time. The pork requires a braise for several hours to get it fork-tender, and the wrapped tamales will take around 2 hours to steam until they're done.

    My Del Taco tamale recipe is inspired by traditional tamale recipes that include a braising sauce for the pork made from rehydrated guajillo peppers. To coax out more flavor, I chose to first toast the peppers before adding them to the liquid. And rather than using lard in the masa dough, I found a combination of vegetable shortening and butter to be a more flavorful alternative.

    Steam all 24 of tamales until they are fully cooked, and store those you can’t eat in your freezer for several weeks. Steam the frozen tamales for 20 to 30 minutes, and they’ll taste as good as fresh.

    How about a cold margarita to wash down those tamales? Find your favorite famous drink recipes here.

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  • Score: 5.00 (votes: 2)
    Wendy's Seasoned Potatoes

    Reviewers of Wendy’s tasty seasoned potatoes point out that the skin-on slices stay crispy even when cool. That tells us the breading is most likely made with a non-wheat flour blend, an assumption confirmed by the website ingredients list for the potatoes where nary a gram of wheat flour is included. Yep, these seasoned potatoes are gluten-free.

    Wendy’s uses a blend of food starches plus rice flour for the breading on their version, but my tests confirmed that cornstarch is all you’ll need for a great clone of Wendy's seasoned potatoes. The secret process starts by coating the potato slices with the dry breading mix, which contains salt. The salt in the blend will draw water out of the potatoes, magically transforming the dry breading into a wet batter in about 20 minutes.

    When all the breading is wet, the potatoes go into the oil for partial frying. After resting a bit, they get dropped in again until golden brown and crispy. And, thanks to the cornstarch, these potatoes will stay crispy, even when they’re completely cool.

    Find more of your favorite Wendy's copycat recipes here

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  • Score: 5.00 (votes: 1)
    Domino's Chocolate Lava Crunch Cakes

    A traditional “molten” cake or “lava” cake is baked at a high temperature for a short time so that the outside of the cake is fully cooked, but the batter at the center stays unset and gooey. Domino’s lava cakes are different with pure fudge topping hidden in the middle rather than cake batter. The little dessert is delicious, with a crunchy exterior and two forms of chocolate in one bite, but it presents some challenges, such as how to fully enclose soft fudge in the center of a small cake without holes, and how to keep the fudge from disappearing into the cake batter as it bakes.

    Since there are no holes or seams detected on the cakes, the filling needs to be loaded into the cakes before baking. I thought about freezing the fudge in disk shapes and then concealing those into the middle of a muffin cup of cake batter, but the fudge doesn’t freeze solid in a home freezer. It just gets really cold and really sticky, and it's much too messy to work with.

    Going back to the drawing board, I found the clue I needed on Domino's website. The list of ingredients for the lava cakes includes “cake crumbs” and “cookie crumbs” along with butter, eggs, sugar, flour, vanilla, and cocoa. This suggests that crumbs of pre-baked cake and cookies could be combined with the other ingredients to make firmer cake “dough” rather than runny cake batter. The soft fudge could then be spooned onto the bottom of the uncooked mini cakes, topped with more dough, and baked.

    After baking the little cakes with this new technique there is no detectable seam, and the fudge inside gets warm and gooey and oozes out when you eat it, just like the real thing. Serve these up with a scoop of vanilla ice cream on the side and watch the fun when everyone takes a bite.

    My Domino's chocolate lava crunch cake recipe makes 12 cakes, and I'm adding a bunch of step photos so yours will come out perfect. You can chill any leftovers for serving later with the reheating instructions I'm including at the end.

    Find more of your favorite Domino's copycat recipes here.

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  • Not rated yet
    Starbucks Almond Croissant

    The plain butter croissant at Starbucks is perfectly golden brown, flakey, buttery, and delicious, and if you add almond filling and top it off with a pile of sliced almonds you have one of the chain’s most popular pastries.

    Making croissants takes time and patience since the dough must be rested, and rolled, and folded a number of times to create dozens of buttery layers that good croissants flaunt. The dough behaves best when the process is stretched out over three days, with two overnight rests in the refrigerator to relax and ferment. Patience will be rewarded since the long rests develop better flavor and the dough becomes easier to work, although it is possible to make a batch of Starbucks Almond Croissants in one day over a stretch of about 7½ hours if you really want to.

    The dough for traditional croissants is made by enclosing a flat block of butter in the dough, then rolling it out and folding it over several times. This laminating process will create paper-thin chewy layers inside and golden brown flakiness on the outside.

    As for the filling and topping, I found that they could be easily hacked with pudding mix and ground almonds. A little cornstarch is used to thicken the filling so that it doesn’t melt into the croissant dough or squirt out as the croissant bakes.

    Doesn't a warm gingerbread latte or macchiato sound awesome right about now? Find all my Starbucks copycat recipes here

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  • Not rated yet
    McDonald's Bacon, Egg & Cheese McGriddles

    It was the creator of Pizza Hut’s Stuffed Crust Pizza who came up with the idea to cook bits of maple syrup into small pancakes for a new sweet-and-savory breakfast sandwich offering from the world’s #1 fast food chain. Tom Ryan’s idea became a reality in 2003 when the McGriddles—with maple-flavored griddle cake buns—debuted on McDonald’s breakfast menu, and the sandwich is still selling like hotcakes today.

    To make four homemade McGriddles, you’ll first need to produce eight perfectly round griddle cakes that are infused with sweet maple bits. Recipes that instruct you to make hard candy from maple syrup for this hack will fail to tell you that the shattered shards of hard candy don't completely melt when the griddle cakes are cooked resulting in a distinct crunch not found in the real McDonald’s product. Also, breaking the hard maple candy into small uniform chunks is both difficult and messy. My solution was to make a flavorful maple gummy puck that could be neatly petite diced and sprinkled into the batter as it cooks.  

    Just be sure to use maple flavoring rather than maple extract for the maple gummy. Maple flavoring has a more intense flavor than the extract, and the dark brown caramel coloring will make your maple bits look like pancake syrup. You’ll also need one or two 3½-inch rings to make griddle cakes that are the perfect size for your clones.

    This recipe duplicates the bacon version of the sandwich, but you can replace the bacon with a patty made from breakfast sausage for the sausage version, or just go with egg and cheese.

    Get more of my McDonald's copycat recipes here.

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  • Score: 5.00 (votes: 1)
    Chipotle Carne Asada

    Chipotle’s popular limited offering is a good example of how straightforward and flavorful carne asada can be. It’s not overly mysterious since Chipotle is transparent about the ingredients used for the restaurant's entire menu—53 ingredients in all—but identifying those is only the beginning of the process. There was still plenty of work to do in establishing ratios and settling on an ideal preparation method.

    Carne asada is almost always made with flank steak or skirt steak. A server at Chipotle told me they use skirt steak, which is surprising since that is the tougher of the two cuts. Perhaps she was wrong about that? Flank steak also has a better flavor than skirt steak, so I'm recommending flank here. Just be sure not to marinate it for more than 2 days or the acid in the marinade may toughen your steak and you certainly don't want that.

    After you grill it, slice your copycat Chipotle carne asada across the grain and use it in burritos, tacos, bowls, or as a Southwest-style salad topper.

    Click here for more of my Chipotle copycat recipes. 

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  • Score: 5.00 (votes: 3)
    Taco Bell Shredded Chicken Soft Taco

    In November 2020, Taco Bell said “adios” to several classic items from their menu including Mexican Pizza—one of my long-time favorites—and anything with shredded chicken in it, including the chicken soft taco. But teary goodbyes from fans of the tasty spiced chicken can be avoided if we have a good (and easy) recipe to craft a duplicate at home. Since the fast Mexican chain announced the changes several months in advance, I had time to work up a good hack before the tacos were gone forever.

    After cooking the chicken several ways, I settled on poaching the fillets in chicken broth, which kept them moist and added great umami flavor. When the chicken cooled, I shredded it, and added it to a sauce seasoned with spices and lime juice, and flavored with Knorr tomato chicken bouillon. 

    As the sauce thickens it will reduce and infuse the chicken with flavor, just like the original Taco Bell shredded chicken, then it’s ready for you to use on tacos, burritos, salads, or whatever. And don't forget the hot sauce

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  • Score: 5.00 (votes: 1)
    KFC Secret Recipe Fries

    In the Summer of 2020, to the dismay of many fans, KFC stopped selling the famous potato wedges that had been on the menu for decades and replaced them with battered French fries.

    Like the wedges, these fries are coated with a flavorful batter, but the seasoning used on the fries is a different blend than what was used on the wedges. Are these new fries better than the classic wedges? That depends. Some may prefer the rare treat of fast food skin-on wedges, while others may prefer the crispiness of these new fries. Some don’t care and just want a clone, so here you go.

    My recipe for KFC Secret Fries is simplified by using par-fried French fries found in the freezer section of your store. After coating the fries with this clone of the seasoned breading, spray them with water, then fry them for 3 to 4 minutes. That’s it. Be sure to have a clean squirt bottle filled with water to transform the breading into a thin batter giving your finished product the same crispy coating as the original.

    KFC’s new fries are coated with a blend that includes onion, celery, and carrot powder. It’s easy to find onion powder in most supermarkets, but I had to go online to find celery and carrot juice powders. The blend of vegetable powders adds great flavor, but if you want to omit the celery and carrot powders and just use onion powder, the recipe will still make delicious copycat fries.

    Click here for my KFC Original Chicken recipe or search for your favorites here.

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  • Score: 4.67 (votes: 3)
    California Pizza Kitchen Butter Cake

    Imagine a giant soft sugar cookie with sweetened cream cheese on top and served warm as if it just came out of the oven and you have California Pizza Kitchen's Butter Cake, a delectable dessert described on the menu with five simple words: “Trust us…just try it.” 

    This dessert is an easy one to prep in the restaurant since the cakes are made ahead of time and chilled until ordered. Once an order comes in the cake is zapped for a minute in the microwave, then topped with a scoop of vanilla ice cream and surrounded by dollops of whipped cream. You can prepare your CPK Butter Cake this way at home as well—make your cakes in advance, then chill them until dessert time. Or, you can serve the cakes right after they come out of the oven. Either way works.

    The construction is an easy one—you’ll need four 4-inch cake pans, or ramekins, or anything you can bake in that is 4-inches across. To make the batter I used a stand mixer with the paddle attachment and it worked great, but a hand-held granny mixer also works.

    I think you're gonna love this one. Trust me.

    Find more amazing CPK copycat recipes here.

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  • Score: 5.00 (votes: 1)
    Qdoba 3-Cheese Queso

    There are many acceptable ways to formulate good queso, but to make this specific queso the ingredients must be correct, and most copycat recipes seem to get it wrong. A few recipes get one of the peppers and two of the cheeses right, but pretty much every recipe out there is a bit of a mess that I will now save you from.

    Quesos can be made with a variety of cheeses that include queso fresco, asadero, and Muenster, but this particular queso includes a cheese you probably didn’t expect: Swiss. That cheese is slow to melt, so we’ll shred it first, along with the Jack. And you won't need to gum up the queso with flour or cornstarch by making a roux because the white American cheese in the mix contains sodium citrate or sodium phosphate—additives that help the cheese melt smoothly and stay that way. 

    Authors of recipes that call for tomatoes in this dish haven’t looked closely. Those are red bell peppers and they are roasted, peeled, and seeded along with the poblano and jalapenos before they are diced and added to the cheese sauce. The sauce cooks on low heat, never bubbling, so that it stays smooth and creamy.

    When done, your Qdoba 3-cheese queso might seem thin in the pan, but it will thicken as it cools to a perfect consistency for dipping tortilla chips, or as a topping for tacos and burrito bowls.

    Find my recipes for Qdoba Adobo Chicken and Habanero Salsa here

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  • Score: 5.00 (votes: 1)
    Hooters 3 Mile Island Wings

    It’s not the hottest sauce at the famous Florida-based chain. That honor goes to the sauce they call “911” with heat so hot it overwhelms the flavor. This thick red sauce is the second fieriest choice on the menu, and it delivers both big heat you can handle and great flavor you can taste.

    Now you can make your own version of this super spicy secret sauce at home by cooking a combination of cayenne pepper sauce, jalapeño, Tabasco, and a couple of other ingredients until thick.

    When your homemade Hooters wings are a crispy golden brown, toss them in the beautifully thickened sauce, and serve up your pile of wings with a stack of napkins and cold drinks on deck to help put out the fire.

    Find more of my Hooters copycat recipes here

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  • Score: 5.00 (votes: 3)
    Chipotle Mexican Grill Carnitas

    Braised and shredded pork shoulder is a staple of Mexican cuisine that Chipotle prepares with a simple blend of flavors, and a surprising ingredient you may not have expected: juniper berries. Once you track those down (they’re easy to find online), the berries are combined with thyme and bay leaves in a braising liquid that will transform your own pork roast into an easily shreddable thing of beauty in under 3 hours. Then you can use your Chipotle carnitas clone on tacos, in burritos, or in a bowl over rice and beans just like they do in the restaurant.

    When picking your pork roast, try to find one without too much fat. If your roast has a thick cap of fat on it, trim off the excess. You want some fat in your braising liquid, but if the cap of fat is too thick, it may not fully render down and you’ll get chunks of fat in the shred.

    It’s often assumed that the pork butt is from the rear end of the pig, even though cuts from the back region already have a name: ham. The pork butt, also known as a Boston butt, is cut from the other end, the upper shoulder of the pig. It’s called a “butt” because in pre-Revolutionary War New England the roasts were stored and transported in barrels called “butts”, and the confusing name stuck.

    This recipe was our #5 most popular in 2020. Check out the other four most unlocked recipes for the year: Rao's Homemade Marinara Sauce (#1), Olive Garden Lasagna Classico (#2), King's Hawaiian Original Hawaiian Sweet Rolls (#3), Pei Wei Better Orange Chicken (#4).

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  • Score: 5.00 (votes: 6)
    Texas Roadhouse Rolls

    I never thought dinner rolls were something I could get excited about until I got my hand into the breadbasket at Texas Roadhouse. The rolls are fresh out of the oven and they hit the table when you do, so there’s no waiting to tear into a magnificently gooey sweet roll topped with soft cinnamon butter. The first bite you take will make you think of a fresh cinnamon roll, and then you can’t stop eating it. And when the first roll’s gone, you are powerless to resist grabbing for just one more. But it’s never just one more. It’s two or three more, plus a few extra to take home for tomorrow.

    Discovering the secret to making rolls at home that taste as good as Texas Roadhouse Rolls involved making numerous batches of dough, each one sweeter than the last (sweetened with sugar, not honey—I checked), until a very sticky batch, proofed for 2 hours, produced exactly what I was looking for. You can make the dough with a stand mixer or a handheld one, the only difference being that you must knead the dough by hand without a stand mixer. When working with the dough add a little bit of flour at a time to keep it from sticking, and just know that the dough will be less sticky and more workable after the first rise.

    Roll the dough out and measure it as specified here, and after a final proofing and a quick bake—plus a generous brushing of butter on the tops—you will produce dinner rolls that look and taste just like the best rolls I’ve had at any famous American dinner chain.

    This recipe was our #1 most popular in 2019. Check out the other four most unlocked recipes for the year: KFC Extra Crispy Fried Chicken (#2), Olive Garden Braised Beef Bolognese (#3), Pizzeria Uno Chicago Deep Dish Pizza (#4), Bush's Country Style Baked Beans (#5).

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  • Score: 5.00 (votes: 4)
    Rao's Homemade Marinara Sauce

    Getting a table at the 123-year-old original Rao’s restaurant in New York City is next to impossible. The tables are “owned” by regulars who schedule their meals months in advance, so every table is full every night, and that’s the way it’s been for the last 38 years. The only way an outsider would get to taste the restaurant’s fresh marinara sauce is to be invited by a regular.

    If that isn’t in the stars for you, you could buy a bottle of the sauce at your local market (if they even have it). It won't be fresh, and it's likely to be the most expensive sauce in the store, but it still has that great Rao's taste. An even better solution is to copy the Rao's Marinara sauce for yourself using this new and very easy recipe.

    The current co-owner of Rao’s, Frank Pellegrino Jr., told Bon Appetit in 2015 that the famous marinara sauce was created by his grandmother many years ago, and the sauce you buy in stores is the same recipe served in his restaurants. The ingredients are common, but correctly choosing the main ingredient—tomatoes—is important. Try to find San Marzano-style whole canned tomatoes, preferably from Italy. They are a little more expensive than typical canned tomatoes, but they will give you some great sauce.

    After 30 minutes of cooking, you’ll end up with about the same amount of sauce as in a large jar of the real thing. Your version will likely be just a little bit brighter and better than the bottled stuff, thanks to the fresh ingredients. But now you can eat it anytime you want, with no reservations, at a table you own.

    This recipe was our #1 most popular in 2020. Check out the other four most unlocked recipes for the year: Olive Garden Lasagna Classico (#2), King's Hawaiian Original Hawaiian Sweet Rolls (#3), Pei Wei Better Orange Chicken (#4), Chipotle Mexican Grill Carnitas (#5).

    You might also like my #1 recipe of 2019, Texas Roadhouse Rolls.

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  • Not rated yet
    American Coney Island Chili Dogs

    Over a century ago, Detroit, Michigan became the Coney Island chili dog capital of the world, even though Coney Island is nowhere near there. Greek immigrants who entered the U.S. through Ellis Island adapted a recipe for the hot dogs they ate while visiting Coney Island, New York, on their way to the Midwest. When they settled in southern Michigan, many opened restaurants to sell their clones of the food they ate when they first got to America, turning New York-style Coney Dogs into a Midwest phenomenon.

    Two of the most famous Coney Island restaurants in Detroit are Lafayette Coney Island and its next-door neighbor, American Coney Island. The two buildings were originally one building with a single restaurant inside, built by brothers Gus and Bill Keros in 1915. But somewhere along the way the brothers had a falling out and split the restaurant in half, right down the middle, and it stayed that way. Today, the two Coney Island restaurants are under different ownership, but they still remain next-door rivals.

    I decided the best Coney dog to hack is from American Coney Island, not only because of the restaurant’s deep history, but also because I was able to order the chili dogs shipped to my house in a kit. That’s always good news, since shipped foods must list ingredients, and I get to see exactly what’s in the chili. Built the traditional way, a typical Detroit Coney Island chili dog features a natural-casing hot dog in a soft white bun, smothered in chili sauce, drizzled with mustard, and topped with a pile of diced sweet onion. The kit came with everything I needed, including the tub of chili with clearly-labeled ingredients that I was counting on.

    With the help of that information, I was able to create a thick, flavorful chili sauce that you can use on your favorite hot dogs to make a delicious clone of American Coney Island Chili Dogs. Crushed soda crackers thicken the chili, and extra beef fat adds a smooth quality that mimics the famous 100-year-old American Coney Island chili recipe.

    The chili must simmer for four hours to properly tenderize the meat, so plan your Coney dog cloning adventure accordingly.

    Try making your other favorite condiments at home, like ketchup or mustard, with my copycat recipes here

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  • Not rated yet
    Hattie B's Nashville Hot Chicken

    It’s hard to say exactly when Nashville hot chicken was born, but most agree the Prince family of Prince’s Chicken in Nashville, Tennessee can take credit for the dish’s creation. Today there are over two dozen different hot chicken restaurants in Nashville and the popularity of the dish is still growing. The 70-year-old recipe from Prince’s may be the original, but the fastest-growing Nashville hot chicken chain in the country right now is a much newer concept called Hattie B’s.

    Several years ago, Nick Bishop and his son, also Nick Bishop, observed the growth of Nashville hot chicken concepts and wanted a piece of the action. They opened the first Hattie B’s in Nashville in 2012, and business was good. Today there are six Hattie B’s in three southern states and one in Las Vegas at the Cosmopolitan Hotel, where I was able to get my hands on a fresh sample of the real thing without taking a round trip flight to Tennessee.    

    At the Vegas Hattie B’s I sat at the food counter close to the fryer and watched the chicken being made, which provided some useful intel for my clone. I learned that the fried chicken drenched in the spicy oil paste is the “medium” heat level chicken. For the “hot” chicken an additional dry seasoning blend is sprinkled on the basted chicken.

    The oily paste is what makes Nashville chicken special, so I made sure to obtain a sample of the sauce in a small cup for later study. Most of the ingredients were predictable—paprika, salt, pepper, garlic, onion, sugar, and lots of cayenne—but the oil had an unusual taste to it. I recalled reading that the oil used for traditional Nashville hot chicken comes out of the fryer after several batches of chicken have been fried in it. When the chicken fries in the oil it contributes tasty flavors that make the fat a great base for the spicy baste.

    So, to properly replicate Hattie B's Nashville Hot Chicken at home, wait for at least one batch of chicken to cook in the oil, then carefully remove a cup, let it cool a bit, and whisk the spices into it.

    Now, what delicious side dishes are you going to make? Click here to see my recipes. 

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  • Score: 5.00 (votes: 1)
    Burger King BK Stacker King

    With a simple stack of meat, bacon, cheese, and secret sauce, the original BK Stacker was introduced in 2006 as a product targeted to men. Hungry men. The Stacker came with one, two, three, or four 2-ounce beef patties, and several slices of bacon on top, along with a slathering of the top secret Stacker sauce. Even though the sandwich had developed something of a cult following over the years, it was dropped from the menu in 2012.

    Today, the BK Stacker has been revived, but this time as a bigger, badder version with a new name, and beefier beef patties that weigh in at a whopping quarter-pound each. And just like the original, you can stack the patties, but this time up to a max of three because the patties are so darn big. Good luck getting your mouth around a triple with nearly a pound of meat between the buns.

    As with the original Stacker, this sandwich’s big secret is the Stacker sauce. Its base is a typical burger spread combo of mayo/ketchup/sweet pickle relish, but this one has a hint of celery flavor and rosemary not found in other burger sauces. To get the celery juice you can grate a stalk of celery on a grater or Microplane then press the pulp through a wire mesh strainer. You’ll get plenty of juice, but you just need a little bit to make your hacked sauce a perfect taste-alike. Just so you know, all other Stacker Sauce hacks I researched leave out the celery juice and rosemary.

    My Burger King BK Stacker King recipe here makes four single hamburgers, but feel free to stack up as many patties as you can handle.

    Check out my clones for the Whopper, Big King, Onion Rings, the Stuffed Steakhouse Burger, and more from Burger King.  

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  • Score: 5.00 (votes: 3)
    Outback Steakhouse Baked Potato Soup

    Menu Description: “Creamy potato soup topped with melted cheese, bacon, and green onions.”

    It’s not called baked potato soup because the potatoes in it are baked. It’s called baked potato soup because it’s topped with shredded cheese, bacon, and green onion, and it tastes like a loaded baked potato. Other hacky hacks for this recipe miss that point and add over an hour to the preparation process by preheating an oven and baking the potatoes, all while hungry stomachs are growling on the sidelines. My version skips that part by adding the raw potatoes directly into the pot with the other ingredients, where they cook in 20 minutes, and the soup is ready to eat in less time than other recipes take just to get the potatoes done.

    Also, other clones add way too much flour to thicken the soup—¾ cup! Sure, flour is good at thickening, but it doesn’t add any flavor, so I found a better way. I ended up using just a little flour to make the roux, then later thickening the soup mostly with dehydrated potato flakes, which are used to make quick mashed potatoes. The flakes not only do a great job of thickening the soup, but they also add more delicious potato flavor to the pot, just like the real Outback Baked Potato Soup.

    Top your finished soup with shredded cheese, crumbled bacon, and green onion, and every spoonful will taste like a fully decked-out baked potato.

    Finish off your meal with a famous entrée from Outback like Alice Springs Chicken, or Toowoomba Steak.

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  • Score: 5.00 (votes: 1)
    Olive Garden Stuffed Chicken Marsala

    Menu Description: “Creamy marsala wine sauce with mushrooms over grilled chicken breasts, stuffed with Italian cheeses and sundried tomatoes. Served with garlic mashed potatoes.”

    My Olive Garden Stuffed Chicken Marsala recipe includes a marsala sauce that even marsala sauce haters will like. My wife is one of those haters, but when she tried this sauce, her eyes lit up, and she begged for more. That’s great, now I won’t have to eat alone.

    Not only is Olive Garden's delicious marsala sauce hacked here (and it’s easy to make), you’ll also get the copycat recipe for the chain's awesome Italian cheese stuffing that goes between the two pan-cooked chicken fillets. Build it, sauce it, serve it. The presentation is awesome, and the flavor will soothe your soul.

    Try this dish paired with my recent clone of Olive Garden’s Garlic Mashed Potatoes for the complete Olive Garden Stuffed Chicken Marsala experience.

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  • Score: 5.00 (votes: 2)
    Olive Garden Chicken Parmigiana

    Menu Description: “Two lightly fried parmesan-breaded chicken breasts are smothered with Olive Garden’s homemade marinara sauce and melted Italian cheeses. We serve our Chicken Parmigiana with a side of spaghetti for dinner.”

    Chicken parmigiana is a forever favorite, and it’s not a difficult dish to whip up at home. But for it to taste like the Olive Garden signature entree, we’ll need to take some very specific steps.

    Olive Garden’s chicken is salty and moist all the way through, so we must first start by brining the chicken. Give yourself an extra hour for this important marinating step. The marinara sauce used on the chicken is an Olive Garden specialty and no bottled sauce compares, so we’ll make our own from scratch using canned crushed tomatoes and the formula below.

    While the sauce cooks, filling your house with its intoxicating aroma, the chicken is breaded and browned. When the marinara is done, top the chicken with the sauce and mozzarella and stick it under your hot broiler until bubbling.

    Hopefully, everyone at your house is hungry, because the Olive Garden dinner portion is two chicken fillets, and my Olive Garden Chicken Parmigiana recipe will yield a total of four 2-piece servings. Add a small serving of spaghetti on the side, topped with more of the delicious sauce, and you'll have a perfect match to the restaurant plate.

    Can't get enough Olive Garden? Click here for more of your favorite copycat recipes. 

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  • Not rated yet
    Hershey's Gold Peanuts & Pretzels

    Since the candy maker’s first milk chocolate bar debuted in 1900, just three other candy bars have carried the Hershey’s name. Hershey’s Special Dark came out in 1939 and Hershey’s Cookies and Crème was introduced in 1995. The third one—and the first to be made without any chocolate in it—is the new Hershey’s Gold Peanuts & Pretzels, which hit the shelves in late 2017.

    The base of the bar is “caramelized crème” that Hershey’s claims is made by browning the sugar in white crème. I recalled a recipe for caramelizing white chocolate by slowly cooking it in the oven, stirring often, until it becomes golden brown. By mixing in a little creamy peanut butter and salt with the white chocolate before it goes in the oven, I created a perfect golden base to which crushed peanuts and pretzels could be added.

    I poured the golden crème into candy bar molds and let them set in the fridge for 30 minutes. When I removed the candy from the molds it looked like it was made in a real candy bar factory, and it tasted like it too. I wrapped each in gold foil and felt like Willy Wonka.

    If you don’t have candy bar molds for your Hershey's Gold Peanuts & Pretzels candy bars, you can make the candy in a more old-fashioned, homemade style by pouring the cooked candy onto parchment paper or wax paper on a baking sheet and allowing it to cool. When it’s firm, break up the candy and store it in a covered container or a resealable bag.

    Find more cool candy copycat recipes here

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    Wendy's Maple Bacon Chicken Sandwich

    Wendy’s claims it took three years to develop this hit chicken sandwich that’s built on a croissant roll and slathered with the chain’s secret maple glaze. Now you can re-create Wendy's Maple Bacon Chicken Sandwich at home (four of them, actually), with copycat ingredients, and I’ve got some shortcuts here to help make all of it quick and easy.

    For the chicken, find frozen chicken breasts or large tenderloins with a homestyle breading. Tyson’s Southern Style Breast Tenderloins work great if you pick out the biggest pieces from the bag. The breading on this chicken is similar to what you get at Wendy’s.

    Rather than making croissants from scratch, which is a time-consuming task, we’ll use Pillsbury dough from a tube. Pillsbury’s “Crescents” are not true croissants, even though they look and taste similar to croissants. Real croissant dough rises with yeast and would blow out a Pillsbury paper tube in a day or two, even if chilled. For that reason, Pillsbury uses baking powder in breads that usually call for yeast, such as cinnamon rolls and croissants. Unlike yeast, baking powder is a chemical leavening agent activated by heat, so the dough will remain stable in the refrigerated section of your supermarket, safely inside the paper tubes until you’re ready to bake it.

    Instead of cooking the rolls as directed on the package, we'll roll the dough using the technique below, form it in a 3½-inch ring mold, and then bake it. This will make perfect croissant buns that we can slice and toast for our sandwich. If you don’t have a 3½-inch ring mold you can use a ring from a canning jar or a biscuit cutter. If the diameter of your ring is less than 3½ inches, just form the dough using the smaller ring, then remove it and press down on the dough to spread it out until it is 3½ inches across. 

    Follow the steps I've laid out below for the best homemade Wendy's Maple Bacon Chicken sandwich.

    I've cloned a lot of items from Wendy's. See if I hacked your favorites here

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I'm Todd Wilbur, Chronic Food Hacker

For over 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

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