Make your own Alice Springs Quesadilla at home with this easy copycat recipe.
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5 from 1 vote

Outback Steakhouse Alice Springs Quesadilla

These quesadillas make the perfect entree or appetizer.
Course Appetizer
Cuisine American
Keyword Outback Steakhouse Recipes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2
Calories 759kcal
Author Stephanie Manley

Ingredients

  • 2 tablespoons mayonnaise
  • 1 tablespoon prepared mustard
  • 2 teaspoons honey
  • 4 ounces chicken breast grilled
  • 2 teaspoons butter r, plus 1/2 teaspoon for the grill (or use nonstick spray)
  • 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

Instructions

  • Prepare the honey mustard by combining the mayonnaise, mustard, and honey in a small bowl. Mix well and set aside. 
  • Slice the chicken breast on the diagonal into short slices about 1/4 inch thick; set aside. To grill the chicken breast, season with salt and pepper. Heat a grill to 350 degrees. Brush chicken breast with vegetable oil, and grill 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. 
  • Use nonstick spray or about 1/2 teaspoon butter to coat the surface of a skillet or grill, heat it to approximately 350 degrees. Saute the mushrooms over medium-high in a skill with 2 teaspoons butter, garlic salt, and parsley. 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 the cheese on a tortilla. Add half the mushrooms, chicken, and bacon. Top with another tortilla. cook for 2 to 3 minutes in the same skillet that the mushrooms were cooked in, flip ery carefully. Cook for another 2 to 3 minutes. Repeat with 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 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: 11% | Vitamin C: 0.8% | Calcium: 35.5% | Iron: 15.7%
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