Alice Springs Quesadilla– Easy Outback Steakhouse Copycat

This Alice Springs Quesadilla copycat is loaded with crispy bacon, juicy chicken, garlicky mushrooms, and melty Colby Jack — all folded into golden tortillas with a sweet, tangy dipping sauce. It’s quick, indulgent, and makes one of those weeknight dinners that doesn’t feel like a chore. Minimal prep, max reward.

Jump to Recipe

Quick Summary

• Prep time: 15 mins
• Cook time: 15 mins
• Flavor: crispy, smoky, cheesy, sweet-salty balance
• Great for: tired nights, leftovers, solo comfort dinners

Why I Like This Recipe

Honestly? I just needed something warm and crispy that wasn’t takeout. Grabbed some chicken and cheese, made this on a whim, and it hit. Like, ate-the-whole-thing-over-the-sink good. Definitely keeping this in rotation.

Ingredients

• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 2 tsp honey
• 4 oz cooked chicken breast
• 2 tsp butter
• 2 oz baby portabella mushrooms
• ½ tsp garlic salt
• ¼ tsp parsley (optional)
• 4 flour tortillas
• 3 oz Colby Jack cheese, shredded
• 4 slices bacon, cooked crispy

How To Make Alice Springs Quesadilla

1. Make the sauce: Mix mayo, Dijon, and honey in a small bowl. Taste it. Adjust if you want more kick or more sweet. Set aside.
2. Cook the chicken: Season and grill or pan-fry your chicken. Let it cool a little, then slice it thin.
3. Sauté the mushrooms: In a pan with butter, cook mushrooms until golden. Add garlic salt and parsley.
4. Fry the bacon: Do it in a separate pan. Crispy is the goal — not chewy.
5. Assemble the quesadilla: Layer cheese, chicken, mushrooms, bacon, and more cheese between two tortillas.
6. Cook until golden: Use a skillet on medium heat with a little butter or oil. Cook 2–3 minutes per side until the outside is crispy and the inside’s melted.
7. Slice and serve: Let it rest a minute. Slice into quarters and serve with the sauce on the side.

Tips for Success

• Don’t overstuff the quesadilla — it’ll spill everywhere
• Shred your own cheese for better melt
• Crispy bacon makes a big difference
• Use medium heat so it browns, not burns

Storage and Reheating

• Fridge: Store in an airtight container for up to 3 days.
• Freezer: Wrap tightly in foil or plastic. Freeze up to 2 months.
• Reheat: Best in a skillet with a little butter. Microwave works, but you lose the crisp.

Frequently Asked Questions

• Can I use rotisserie chicken?
  Yep. Total shortcut. Just slice it thin and warm it up a bit first.
• Is Colby Jack required?
  Not really. Cheddar or Monterey Jack work too — or use a mix.
• What if I don’t like mushrooms?
  Skip them or sub with caramelized onions.
• Can I make this in the oven?
  Sure. Bake at 375°F for about 10 minutes, flipping halfway.
• Can I make the sauce ahead?
  Yes — it keeps in the fridge for 3–4 days. Just give it a stir before serving.

Common Mistakes and How to Dodge Them

• Overstuffing the quesadilla: It’s tempting to pile it all in, but it’ll leak and make flipping hard. Less is more (unless you’re cool with cheese lava).
• Using pre-shredded cheese: Doesn’t melt as smoothly. Has anti-caking stuff. Shred it fresh if you can.
• Skipping the sauce: Look, you can skip it, but it ties the whole thing together. Takes 30 seconds to make — worth it.
• Not pressing it while it cooks: Lightly press with a spatula so everything fuses together. No press = loose vibes.
• Microwaving leftovers without crisping: They get soggy fast. Use a skillet or air fryer to bring back the texture.

Nutrition Facts (Per Serving)

• Calories: 759 kcal
• Total Fat: 48g
• Saturated Fat: 18g
• Cholesterol: 135mg
• Sodium: 870mg
• Potassium: 490mg
• Total Carbohydrate: 41g
• Dietary Fiber: 2g
• Sugars: 7g
• Protein: 39g

You Might Also Like:

• Steakhouse Quesadilla– Easy Outback Steakhouse Copycat
• Ahi Tuna Appetizer– Easy Outback Steakhouse Copycat
• Alice Springs Chicken– Easy Outback Steakhouse Copycat
• Steak Seasoning– Easy Outback Steakhouse Copycat