Outback Steakhouse Alice Springs Quesadilla

This easy Alice Springs Chicken Quesadilla tastes just like the one from Outback Steakhouse! It’s loaded with grilled chicken, crispy bacon, melted cheese, and sautéed mushrooms. Serve it with a creamy honey mustard sauce for the perfect appetizer or quick meal.

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Ingredients Needed:

• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 2 teaspoons honey
• 4 ounces chicken breast
• 2 teaspoons butter
• 2 ounces baby portabella mushrooms 
• ½ teaspoon garlic salt
• ¼ teaspoon parsley 
• 4 flour tortillas
• 3 ounces Colby Jack Cheese 
• 4 slices bacon 

How To Make Alice Springs Quesadilla?

1. Make the honey mustard sauce: Mix mayonnaise, Dijon mustard, and honey in a small bowl. Stir well and set aside.
2. Grill the chicken: Heat a grill to 350°F. Season the chicken with salt and pepper, brush with oil, and grill for 4–5 minutes per side until fully cooked. If using a skillet, cook over medium heat. Slice into thin strips.
3. Cook the mushrooms: In a skillet over medium-high heat, melt 2 tsp butter. Add mushrooms, garlic salt, and parsley. Sauté for 2 minutes until browned. Transfer to a bowl.
4. Assemble the quesadillas: Place one tortilla on a flat surface. Sprinkle half of the cheese, mushrooms, chicken, and bacon. Top with another tortilla.
5. Cook the quesadilla: Heat a skillet over medium heat. Add ½ tsp butter or nonstick spray. Cook for 2–3 minutes until golden, then flip and cook another 2–3 minutes. Repeat with the second quesadilla.
6. Serve & enjoy: Cut each quesadilla into quarters and serve with honey mustard sauce or pico de gallo. Sprinkle fresh parsley on top if desired.

Recipe Tips:

• Use freshly cooked bacon for the best crunch: Pre-cooked bacon can be soft and chewy. For crispy bacon, cook it fresh and drain it on paper towels before adding it to the quesadilla.
• Shred your cheese for better melting: Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly. Grating fresh Colby Jack will give you a creamier, meltier texture.
• Don’t overload the quesadilla: Adding too much filling can make it hard to flip and may cause the tortillas to tear. Keep an even layer so everything cooks evenly.
• Press down while cooking for extra crispiness: Use a spatula to gently press the quesadilla while it’s in the pan. This helps the tortillas brown evenly and makes the outside crispier.
• Let the quesadilla rest before cutting: If you cut it immediately, the cheese might ooze out. Let it sit for a minute to set, then slice with a pizza cutter for clean and even pieces.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover quesadilla cool to room temperature. Then, wrap it tightly in foil or place it in an airtight container. Store in the fridge for up to 3 days.
• Freeze: You can freeze them if needed. Wrap each quesadilla in plastic wrap and place it in a freezer-safe bag. Store for up to 2 months.
• Reheat: Heat a skillet over medium heat and place the quesadilla inside. Cook for 2–3 minutes per side, pressing lightly until the cheese melts and the tortilla turns crispy.

Nutrition Facts:

• Calories: 759 kcal
• Total Fat: 51g
• Saturated Fat: 19g
• Cholesterol: 122mg
• Sodium: 1819mg
• Potassium: 545mg
• Total Carbohydrate: 39g
• Dietary Fiber: 2g
• Sugars: 9g
• Protein: 33g