2teaspoons butterr, plus 1/2 teaspoon for the grill (or use nonstick spray)
2ouncesbaby portabella mushroomssliced
1/2teaspoon garlic salt
4 flour tortillas
3ouncesColby Jack Cheeseshredded
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.