Ruby Tuesday, Inc. is a leading company in the bar-and-grill category of the U.S. casual dining restaurant industry. From its original location in Knoxville, Tennessee, the Ruby Tuesday chain has grown to more than 700 units in about 40 states primarily in the Southeast, Northeast, Mid-Atlantic, and Midwest. Nearly 500 of the outlets are company owned with the remainder being franchised. Entrees, ranging in price from $6.49 to $16.99, include ribs, chicken, steak, seafood, pasta, burgers, and sandwiches, and the menu also features soups, a salad bar, and desserts. The restaurants also offer food for carry-out via the company's "curb-side to-go" initiative. Ruby Tuesday's relatively small but expanding international operations include about three dozen franchised restaurants in about a dozen countries.
Spicy Chicken Quesadillas
SPICY CHICKEN QUESADILLAS
Ruby Tuesday Copycat Recipe
2 large skinless chicken breasts, cooked and shredded
1 teaspoon vegetable oil
1 green bell pepper, chopped
1 teaspoon lime juice
1/2 white onion, chopped
1 garlic clove, minced
1 large jalapeno pepper, chopped
1 fresh ripe tomato, chopped
3 green onions, chopped (separate the whites and greens)
2 tablespoons chopped fresh cilantro
1/4 teaspoon cumin
1/4 teaspoon smoked paprika
6 fajita size flour tortillas
2 cups grated cheese (Colby Jack, Cheddar, whatever you prefer)
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1/2 teaspoon ground red pepper
To make the chicken: In a bowl, mix the shredded chicken and spices (cumin, paprika, red pepper, salt) and set aside. Into a medium frying pan at medium high heat add the oil, green bell pepper, white onion, jalapeno, garlic. Cook until the garlic is fragrant (about 3-5 minutes). Add tomatoes, whites of the green onions, cilantro, cumin, and paprika. Stir to combine and take off the heat.
To assemble, spray a large frying pan with non-stick spray (grill pan or griddle will work well) set to medium/medium-high heat and place a single tortilla in the middle. Sprinkle a thin layer of cheese (about 3 tablespoons) over the surface, add a layer of the vegetable mix (about 3 tablespoons) to half the tortilla, and the same amount of your shredded chicken to the same half, finally sprinkle over about a teaspoon of your reserved un-cooked green onions. Apply another 3 tablespoons of cheese to the top, cover and allow to melt for about 2-3 minutes. Using a spatula, flip the un-topped half over the topped half, pressing lightly, cover and cook another 2-3 minutes so all the cheese has melted and the tortilla is crispy. Continue until all your veggie and chicken mixes are used up. Setting your finished quesadillas on a cooling rack in the oven set to low. When ready to serve, cut with a pizza cutter into slices and enjoy! These are great with a side of sour cream and/or guacamole.