Outback Steakhouse Alice Springs Quesadilla

Outback Steakhouse Alice Springs Quesadilla is a great take on the classic Quesadilla. You can recreate this recipe at home.

Homemade copycat Alice Springs Quesadilla on a brown plate.

Who doesn’t love a good old-fashioned Quesadilla? A tortilla is packed full of delicious chicken breast, cheese, and more? I think Quesadillas are perfect for a beginner cook. They are quick and easy, and you can pop one together in no time.

Outback’s Alice Springs quesadilla is packed full of chicken, bacon, and cheese. Seriously? Who let this secret out?

Alice Springs Chicken Quesadilla Recipe Ingredients

  • Mayonnaise
  • Dijon mustard
  • Honey
  • Chicken breast
  • Butter
  • Baby portabella mushrooms
  • Garlic salt
  • Parsley
  • Flour tortillas
  • Shredded Colby Jack Cheese
  • Bacon

If you happen to have some leftover chicken or perhaps you buy cooked chicken breast at the grocery store, you may want to use that instead of grilling or sauteing chicken for this recipe.

Ingredients for the Outback Steakhouse Alice Springs Chicken Quesadilla.

Love honey mustard? I will show you how to make honey mustard in this recipe as well. You may want to enjoy your quesadilla with either honey mustard or your favorite pico de gallo.

How to Make Alice Springs Quesadilla

  1. Combine mayonnaise, mustard, and honey in a small bowl.
  2. Season the chicken with salt and pepper.
  3. Heat a grill to 350 degrees.
  4. Brush chicken breast with vegetable oil, and grill for 4 to 5 minutes or until fully done.
  5. Slice the chicken breast on the diagonal into ¼-inch slices.
  6. Sauté the mushrooms, butter, garlic salt, and parsley in a skillet over medium-high heat.
  7. Transfer cooked mushrooms to a bowl.
  8. Sprinkle half the cheese, mushrooms, chicken, and bacon on a tortilla.
  9. Top with another tortilla and cook for 2 to 3 minutes in the same skillet the mushrooms were cooked in.
  10. Flip the quesadilla very carefully and cook for another 2 to 3 minutes.
  11. Repeat with the remaining 2 tortillas.
  12. Use a pizza cutter to cut each quesadilla into quarters.
  13. Serve with honey mustard or your favorite pico de gallo.
  14. To add flair, sprinkle a little fresh parsley on the finished dish if desired.
Homemade Outback Steakhouse Alice Springs Quesadilla on a plate.

Love Outback Steakhouse? Try these favorite copycat recipes!

Favorite Appetizer Recipes

Check out more of my easy appetizer recipes and the best copycat Outback Steakhouse menu items here on CopyKat!

Homemade copycat Alice Springs Quesadilla on a brown plate.

Outback Steakhouse Alice Springs Quesadilla

These quesadillas make the perfect entree or appetizer.
5 from 1 vote
Print Pin Rate Add to Collection
Course: Appetizer
Cuisine: American
Keyword: Alice Springs Chicken Quesadilla, Outback Steakhouse Recipes
Servings: 2
Calories: 759kcal

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. 
  • 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.

Nutrition

Calories: 759kcal | Carbohydrates: 39g | Protein: 33g | Fat: 51g | Saturated Fat: 19g | Cholesterol: 122mg | Sodium: 1819mg | Potassium: 545mg | Fiber: 2g | Sugar: 9g | Vitamin A: 550IU | Vitamin C: 0.7mg | Calcium: 355mg | Iron: 2.8mg
Tried this recipe?Mention @CopyKatRecipes or tag #CopyKatRecipes!

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

Never miss a recipe

Join the CopyKat eNewletter

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Reader Interactions

Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating