Experience the best of both worlds with this incredible fusion of Outback Steakhouse’s legendary Alice Springs Chicken transformed into the ultimate quesadilla that delivers restaurant-quality flavors in a handheld format. This creative twist combines perfectly grilled chicken breast, crispy bacon, sautéed mushrooms, and melted Colby Jack cheese all wrapped in golden, crispy tortillas and served with the signature honey mustard sauce that made the original dish famous.
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Table of Contents
Why This Recipe Works
The genius of Alice Springs Quesadilla lies in adapting the beloved flavors of Outback’s signature chicken dish perfectly to the quesadilla format. The honey mustard sauce serves double duty as a cooking ingredient and dipping sauce. At the same time, the combination of grilled chicken, bacon, and mushrooms creates multiple layers of texture and flavor. The tortilla provides the perfect crispy vessel that holds everything together, allowing the cheese to melt into creamy perfection.
Ingredients
For the Honey Mustard Sauce:
- Mayonnaise – Creates the creamy base that binds all sauce flavors together
- Dijon mustard – Provides the signature tangy sharpness and sophisticated flavor
- Honey – Adds natural sweetness that perfectly balances the mustard’s intensity
For the Quesadilla:
- Chicken breast – Choose uniform pieces for even cooking and optimal texture
- Butter РEssential for saut̩ing mushrooms and creating golden tortilla exterior
- Baby portabella mushrooms – Contribute earthy, meaty flavor and satisfying texture
- Garlic salt – Enhances all flavors while adding aromatic complexity
- Fresh parsley – Provides bright color and fresh herb notes
- Flour tortillas – Creates the perfect crispy vessel for holding all ingredients
- Shredded Colby Jack cheese – Offers ideal melting properties and mild, creamy flavor
- Bacon – Adds essential smoky, salty crunch that defines the Alice Springs profile
If you have some leftover chicken or buy cooked chicken breast at the grocery store, you may want to use that instead of grilling or sauteing chicken for this recipe.
Do you love honey mustard? This recipe will also show you how to make it. You may want to enjoy your quesadilla with either honey mustard or your favorite pico de gallo.
How to Make Alice Springs Quesadilla
- Combine mayonnaise, mustard, and honey in a small bowl.
- Season the chicken with salt and pepper.
- Heat a grill to 350 degrees.
- Brush chicken breast with vegetable oil, and grill for 4 to 5 minutes or until fully done.
- Slice the chicken breast on the diagonal into ¼-inch slices.
- Sauté the mushrooms, butter, garlic salt, and parsley in a skillet over medium-high heat.
- Transfer cooked mushrooms to a bowl.
- Sprinkle half the cheese, mushrooms, chicken, and bacon on a tortilla.
- Top with another tortilla and cook for 2 to 3 minutes in the same skillet the mushrooms were cooked in.
- Flip the quesadilla very carefully and cook for another 2 to 3 minutes.
- Repeat with the remaining 2 tortillas.
- Use a pizza cutter to cut each quesadilla into quarters.
- Serve with honey mustard or your favorite pico de gallo.
- To add flair, sprinkle fresh parsley on the finished dish if desired.
Storage & Reheating Instructions
- Refrigerator Storage: Store cooked quesadillas wrapped in foil for up to 2 days in the refrigerator after completely cooling.
- Freezing:Â Wrap individual quesadilla quarters in plastic wrap and freeze them for up to 1 month for the best quality.
- Reheating Method: Reheat in 350°F oven for 5-8 minutes until heated through and crispy, or use a toaster oven for smaller portions. Avoid microwave reheating as it makes tortillas soggy.
Love Outback Steakhouse? Try these favorite copycat recipes!
- Bloomin Onion
- Bloomin Onion Sauce
- Steakhouse Baked Potato
- Steakhouse Mushrooms
- Steamed Green Beans
- Tiger Sauce
- Wallaby Darned
Favorite Appetizer Recipes
- Asian Wings Recipe
- Bacon Wrapped Weenies
- Deep Fried Mozzarella Sticks
- Rotel Dip with Ground Beef
- Wingstop Hot Wings
Check out my easy appetizer recipes and the best copycat Outback Steakhouse menu items here on CopyKat!
Outback Steakhouse Alice Springs Quesadilla
Ingredients
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 2 teaspoons honey
- 4 ounces chicken breast
- 2 teaspoons butter plus 1/2 teaspoon for the skillet (or use nonstick spray)
- 2 ounces baby portabella mushrooms sliced
- ½ teaspoon garlic salt
- ¼ teaspoon parsley chopped
- 4 flour tortillas
- 3 ounces Colby Jack Cheese shredded
- 4 slices bacon cooked crisp
Instructions
- Prepare the honey mustard by combining the mayonnaise, mustard, and honey in a small bowl. Mix well and set aside.
- To grill the chicken breast, season it with salt and pepper.
- Heat a grill to 350 degrees.
- Brush chicken breast with vegetable oil and grill it for 4 to 5 minutes on each side or until chicken breast is fully done. If a grill is not available, you may want to prepare this in a skillet.Â
- Slice the chicken breast on the diagonal into short slices about 1/4 inch thick; set aside.
- Use nonstick spray or about ½ teaspoon butter to coat the surface of a skillet.
- Saute the mushrooms, 2 teaspoons of butter, garlic salt, and parsley in a skillet over medium-high heat. Cook the mushrooms quickly. You want them to brown on the outside. They will take 2 minutes to cook. Transfer to a bowl.
- Sprinkle half of each of the cheese, mushrooms, chicken, and bacon on a tortilla.
- Top with another tortilla and cook for 2 to 3 minutes in the same skillet that the mushrooms were cooked in,
- Flip the quesadilla very carefully and cook for another 2 to 3 minutes.
- Repeat with the remaining 2 tortillas.
- Use a pizza cutter to cut each quesadilla into quarters.
- Serve with honey mustard sauce or your favorite pico de gallo.
- To add flair, sprinkle a little fresh parsley on the finished dish if desired.
Oh my! This looks amazing!!
You did not tell how to cook the chicken.
While the ingredient list says grilled chicken, will go ahead and add that step as well.
Thanks!
Stephanie