T.G.I. Friday's Parmesan-Crusted Sicilian Quesadilla copycat recipe by Todd Wilbur
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T.G.I. Friday's Parmesan-Crusted Sicilian Quesadilla

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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 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 the whole 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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Balsamic Glaze
  • 1/2 cup balsamic vinegar
  • 1/3 cup dark brown sugar
  • 1 teaspoon molasses
  • 1/8 teaspoon salt
Bruschetta Marinara
  • 1 medium tomato, diced
  • 1 tablespoon sliced basil
  • 1 teaspoon olive oil
  • 1/2 teaspoon white wine vinegar
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon salt
  • 1 chicken breast
  • olive oil
  • salt and pepper
  • 1/2 cup shredded Parmesan cheese
  • 4 10-inch flour tortillas
  • olive oil spray
  • 2 cups shredded Monterey Jack cheese
  • 3 pieces cooked bacon, diced
  • 1 ounce cooked Italian sausage, diced
  • 4 teaspoons minced fresh parsley
  • Do This
    • Restaurant/Brand
      T.G.I. Friday's
    • Instructions

      1. Combine balsamic vinegar, brown sugar, molasses, and salt in a small saucepan over medium/low heat. Heat mixture until bubbling, then simmer for 5 minutes. Remove it from the heat and cool.

      2. Make the bruschetta by combining the tomato, basil, olive oil, white vinegar, garlic, pepper, and salt in a small bowl. Cover and chill.

      3. Pound the chicken breast until about 1/2-inch thick, then rub it with olive oil and sprinkle it with a little salt and pepper. Saute the chicken in a saute pan over medium heat for 4 to 5 minutes per side, or until cooked. Cool the chicken, then dice it.

      4. Prepare each quesadilla by preheating a large non-stick saute pan over medium heat. Sprinkle 2 tablespoons of parmesan cheese into the pan. Spray one side of a tortilla with olive oil spray and press it down onto the parmesan cheese in the pan. Spread 1/2 cup of Monterey Jack over half of the tortilla. Sprinkle 3 tablespoons of diced chicken on the cheese followed by 1 tablespoon of bacon and 1 tablespoon of sausage. Spoon 2 tablespoons of bruschetta marinara over the cheese and meats, then fold the other half of the tortilla over the fillings. Cook for a minute or until the Parmesan cheese is browed, then flip the quesadilla over and cooked until the Parmesan is browned on that side as well.

      5. Slide the quesadilla out onto a cutting board. Use a large chef's knife or a pizza wheel to cut the quesadilla in half, then slice those halves in half creating 4 slices.

      6. Arrange the quesadilla slices on a plate, drizzle with balsamic glaze, and sprinkle with a little parsley. Repeat for the remaining 3 servings.

      Makes 4 quesadillas.

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I'm Todd Wilbur,
Chronic Food Hacker

For 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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