Recipe Station

Here's everything you need for these hearty Alice Springs quesadillas from Outback Steakhouse.

Ingredients to Gather

2 tablespoons mayonnaise
1 tablespoon prepared mustard
2 teaspoons honey
4 ounces grilled chicken breast
2 teaspoons butter, plus 1/2 teaspoon for the grill (or use nonstick spray)
2 ounces sliced baby portabella mushrooms
1/2 teaspoon garlic salt
1/4 teaspoon chopped fresh parsley, plus more for optional garnish
4 (10-inch) flour tortillas
3 ounces shredded Colby-Jack cheese mix
4 slices bacon, cooked crisp

Directions to Follow

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.

Use nonstick spray or about 1/2 teaspoon butter to coat the surface of a skillet or grill, heat it to approximately 350 degrees.

After this, place the mushrooms in a skillet along with 2 tsp. butter, garlic salt, and parsley, and then saute over medium-high heat. Cook for about 2 minutes or until they're browned on the outside, and then place them in a bowl. Next, take half of the cheese and sprinkle it on top of a tortilla, and then add half of the mushrooms, chicken, and bacon and place a second tortilla on top. Using the same skillet as you cooked the mushrooms in, cook for about 2 or 3 minutes, gently flipping the quesadilla and cooking for another 2 to 3 minutes. Repeat this process with the rest of the ingredients. When the quesadillas are done, cut each into four pieces using a pizza cutter, and then serve with your favorite sauce, such as honey mustard or pico de gallo. You can also sprinkle some fresh parsley on top for a little pizzazz.

Have you ever had Outback's Alice Springs quesadillas? What do you think of this copycat recipe? Does it measure up to the original? Share your thoughts in the comment section below!

Article Source: Recipe Secrets