Outback Alice Springs quesadilla is grilled chicken, crispy bacon, sautéed mushrooms and Colby Jack cheese in a flour tortilla, cooked in a skillet for 2 to 3 minutes per side, served with a honey mustard dipping sauce. Twenty minutes, serves 2.
Cooking the quesadilla in the same skillet the mushrooms came out of is the step that carries flavour into the tortilla. The garlic butter left in the pan toasts the outside while the residual mushroom fond seasons the crust. Wipe the pan clean or start fresh and the tortilla tastes like plain flour and fat.
The honey mustard is three ingredients: mayo, Dijon and honey. It works as both a spread inside and a dip on the side, which is exactly how the restaurant uses it. Making it first and setting it aside means it is ready the moment the quesadilla comes out of the pan.
Outback Alice Springs Quesadilla
Course: Appetizers, DinnerCuisine: AmericanDifficulty: Easy2
servings10
minutes10
minutes759
kcalGrilled chicken breast sliced thin, layered with sautéed baby portabella mushrooms, crispy bacon and shredded Colby Jack inside flour tortillas, cooked golden in a buttered skillet. Served with a homemade honey mustard dipping sauce.
Ingredients
- For the honey mustard sauce:
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
2 teaspoons honey
- For the quesadilla:
4 ounces chicken breast
Salt and pepper
Vegetable oil, for grilling
2 teaspoons butter, plus 1/2 teaspoon for the skillet
2 ounces baby portabella mushrooms, sliced
1/2 teaspoon garlic salt
1/4 teaspoon parsley, chopped
4 flour tortillas
3 ounces Colby Jack cheese, shredded
4 slices bacon, cooked crisp
Directions
- Make the sauce:Stir the mayo, Dijon and honey together in a small bowl. Set aside.
- Grill the chicken:Season the chicken breast with salt and pepper. Brush with oil and grill at 350F for 4 to 5 minutes per side until cooked through. Slice on the diagonal into 1/4 inch strips.
- Sauté the mushrooms:Melt 2 teaspoons of butter in a skillet over medium-high heat. Add the mushrooms, garlic salt and parsley and cook for about 2 minutes until browned. Transfer to a bowl.
- Build the quesadilla:Add 1/2 teaspoon of butter to the same skillet. Lay a tortilla down, then spread half the cheese, mushrooms, chicken and bacon over it. Top with a second tortilla.
- Cook and serve:Cook for 2 to 3 minutes per side until golden and the cheese melts. Repeat with the remaining tortillas. Cut into quarters with a pizza cutter and serve with the honey mustard sauce.
FAQs
Can you use leftover or rotisserie chicken?
Yes, and it saves you the grilling step entirely. Slice or shred the cooked chicken and warm it briefly in the skillet before assembling. The recipe works with any pre-cooked chicken as long as you slice it thin enough to sit flat inside the tortilla.
What cheese can you use instead of Colby Jack?
Cheddar, Monterey Jack or a Mexican blend all melt well and work as straight swaps. Colby Jack is what gives the original its mild, creamy flavour without overpowering the mushrooms and honey mustard. Avoid anything hard like parmesan, since it will not melt properly inside the tortilla.
How do you flip a quesadilla without it falling apart?
Do not overstuff it. Three ounces of cheese and a thin layer of filling across two quesadillas is the right ratio. Let the first side cook for a full 2 to 3 minutes so the cheese melts enough to act as glue, then slide a wide spatula underneath and flip in one confident motion.
Can you make this in the oven instead?
Yes. Assemble on a baking sheet and bake at 375F for about 10 minutes, flipping halfway. The tortilla will not get as golden as it does in a buttered skillet, but the filling and cheese are identical. An air fryer at 375F for 5 to 6 minutes also works.
How do you store and reheat leftovers?
Wrap cooked quarters in foil and refrigerate for up to 2 days, or freeze individually wrapped for up to 1 month. Reheat in a 350F oven for 5 to 8 minutes. The skillet also works for reheating and re-crisps the tortilla. Skip the microwave, since it turns the tortilla soft and chewy.
