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

Ingredients · for 4 (scales to your household)

• 1/2 cup Balsamic vinegar $0.78
• 1/3 cup Dark brown sugar $0.31
• 1 teaspoon Molasses $0.05
• 1/8 teaspoon Salt $0.01
• 1 Tomato, diced $0.59
• 1 tablespoon Sliced basil $0.22
• 1 teaspoon Olive oil $0.06
• 1/2 teaspoon White wine vinegar $0.01
• 1/2 teaspoon Minced garlic $0.01
• 1/4 teaspoon Ground black pepper $0.03
• 1/8 teaspoon Salt $0.01
• 1 Chicken breast $3.75
• 2 tbsp Olive oil $0.36
• 1/4 tsp Salt $0.01
• 1/4 tsp Pepper $0.03
• 1/2 cup Shredded Parmesan cheese $1.35
• 4 10-inch flour tortillas $2.00
• 1 Olive oil spray $0.03
• 2 cups Shredded Monterey Jack cheese $3.38
• 3 pieces Cooked bacon, diced $0.62
• 1 ounce Cooked Italian sausage, diced $0.40
• 4 teaspoons Minced fresh parsley $0.13

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

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.

Per serving