2teaspoons butterplus 1/2 teaspoon for the skillet (or use nonstick spray)
2ouncesbaby portabella mushroomssliced
½teaspoon garlic salt
¼teaspoon parsleychopped
4 flour tortillas
3ouncesColby Jack Cheeseshredded
4slicesbaconcooked 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.