JACK STACK RECIPES RECIPES

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TOP SECRET RECIPES | T.G.I. FRIDAY'S SESAME JACK STRIPS



Top Secret Recipes | T.G.I. Friday's Sesame Jack Strips image

Menu Description: “Golden brown, chicken breast strips coated with crispy Japanese panko breadcrumbs with the extra crunch of toasted sesame seeds and tossed in our famous Jack Daniel's sauce.” Although the original recipe is made from sliced chicken breasts, you may consider using the less chewy tenderloins in this kitchen copy. Packs of fresh chicken tenderloins are sold in most markets and you can also find bags of them in the freezer section. I’m a big fan of the more tender meat in the tenderloins, especially when it comes to chicken fingers. The breading is a simple combination of flour and panko (or Japanese bread crumbs). When the chicken fingers are done frying, gently toss them in the Jack Daniel’s glaze made from my recipe here, and you’ve got a great appetizer than can serve a half dozen finger food fanatics. I've cloned a ton of items from T.G.I. Friday's. Click here to see if I hacked your favorite.  Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

Provided by Todd Wilbur

Total Time 1 hours 20 minutes0S

Prep Time 40 minutes0S

Cook Time 40 minutes0S

Nutrition Facts : Calories 1000 calories

SLOW-COOKER BEEFY ENCHILADA STACK RECIPE - PILLSBURY.COM



Slow-Cooker Beefy Enchilada Stack Recipe - Pillsbury.com image

Feed your family with this cheesy, beefy stack of enchilada-flavored goodness made in the slow cooker. This Mexican dinner features, corn, beans, tortillas, peppers, beef and cheese for a layered dish that is filling, flavorful and even fun to eat!

Provided by Pillsbury Kitchens

Total Time 2 hours 40 minutes

Prep Time 25 minutes

Yield 8

Number Of Ingredients 11

1 lb ground beef (at least 80% lean)
1 1/4 cups chopped onions
2 medium poblano chiles, seeded, chopped
2 cloves garlic, finely chopped
2 cans (10 oz each) Old El Paso™ enchilada sauce
1 package (1 oz) Old El Paso™ taco seasoning mix
1 cup frozen corn (from 12-oz bag), thawed
1 can (15 oz) Progresso™ black beans, drained, rinsed
10 soft corn tortillas (6 inch)
3 cups shredded sharp Cheddar cheese (12 oz)
1/4 cup chopped fresh cilantro

Steps:

  • In 12-inch skillet, cook beef, onion, poblano chiles and garlic over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
  • Spray 5-quart round slow cooker with cooking spray. Reserve 1/2 cup of the enchilada sauce. Spoon 1/2 cup enchilada sauce in slow cooker. Stir remaining enchilada sauce, taco seasoning mix, corn and black beans into beef mixture.
  • Place 1 tortilla in center of slow cooker. Cut 1 tortilla in half; place each half on either side of whole tortilla. Spoon 1 1/3 cups beef mixture over tortillas; sprinkle with 1/2 cup cheese. Top with 2 more tortillas, cutting to fit. Repeat layers 3 times with beef mixture, tortillas and 1 1/2 cups cheese. Top with reserved 1/2 cup enchilada sauce and 1 cup cheese.
  • Cover; cook on Low heat setting 2 hours. Let stand 15 minutes. Garnish with cilantro.

Nutrition Facts : Calories 450 , CarbohydrateContent 38 g, CholesterolContent 80 mg, FatContent 0 , FiberContent 7 g, ProteinContent 26 g, SaturatedFatContent 12 g, ServingSize 1 Serving, SodiumContent 1140 mg, SugarContent 2 g, TransFatContent 1 g

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