Outback Steakhouse Alice Springs Quesadilla Copycat Recipe

This Outback Steakhouse Alice Springs Quesadilla copycat brings the restaurant’s iconic honey mustard chicken and mushroom quesadilla to your kitchen in about 40 minutes. If you’ve been craving that sweet, tangy sauce with melty jack cheese and smoky chicken, this is the version to make tonight.

It comes together with straightforward ingredients and a skillet. No special equipment, no hard-to-find items.

Why I Love This Recipe

The honey mustard sauce is what makes this worth making. It’s got that balance of sharp mustard and sweet honey that cuts right through the richness of the cheese, and it takes about 2 minutes to stir together.

The mushrooms and chicken fill out the quesadilla in a way that feels substantial. This isn’t a snack, it’s a full meal, and it reheats well the next day.

The crispy, golden tortilla shell holds everything together without getting soggy, as long as you don’t overload it.

Recipe Ingredients

• 2 large boneless, skinless chicken breasts – About 6 oz each; pound to even thickness so they cook evenly
• 1 tsp garlic powder – Goes into the chicken seasoning
• 1 tsp smoked paprika – Adds a subtle smokiness to the chicken
• 1/2 tsp salt – For seasoning the chicken
• 1/4 tsp black pepper – For seasoning the chicken
• 1 tbsp olive oil – For searing the chicken
• 8 oz cremini mushrooms, sliced – Creminis have more flavor than button mushrooms; baby bellas work too
• 1 tbsp butter – For cooking the mushrooms
• 4 large flour tortillas (10-inch) – Burrito-size tortillas hold up best without tearing
• 2 cups shredded Monterey Jack cheese – Pre-shredded works but block cheese melts more smoothly
• 1/2 cup shredded cheddar cheese – Adds a sharpness that balances the honey mustard
• 3 tbsp mayonnaise – The base of the honey mustard sauce
• 2 tbsp Dijon mustard – Sharper than yellow mustard and closer to the original
• 2 tbsp honey – Use a neutral honey so it doesn’t overpower
• 1 tsp yellow mustard – A small amount rounds out the sauce flavor
• 1 tbsp butter, softened – For brushing the tortillas before toasting

Variations / Substitutions

• Rotisserie chicken – Skip the searing step and use 2 cups of shredded rotisserie chicken instead; the flavor is slightly less smoky but the texture is great.
• Pepper jack instead of Monterey Jack – Adds heat and a little more complexity; reduce the cheddar to 1/4 cup so it doesn’t get too sharp.
• Portobello mushrooms – Swap the creminis for 2 large portobellos, sliced; they hold more moisture so cook them an extra 2 minutes.
• Honey Dijon with sriracha – Stir 1 tsp sriracha into the honey mustard sauce for a spicy version that still reads sweet and tangy.
• Dairy-free – Use a plant-based shredded cheese and vegan mayo; the tortillas still crisp up nicely with a light oil brushing instead of butter.
• Whole wheat tortillas – A fine swap; they’re a little sturdier and slightly nuttier, which actually works well with the honey mustard.

If you like this kind of skillet dinner, you might also enjoy making a Copycat Outback Steakhouse Honey Mustard Chicken on its own.

How To Make Alice Springs Quesadilla

Step 1: Season and Sear the Chicken

Pat the 2 chicken breasts dry with paper towels, then mix together the 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl and rub it all over both pieces. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Once the oil shimmers, lay the chicken in and cook for 5 to 6 minutes per side until the internal temperature reaches 165°F (74°C).

Transfer the chicken to a cutting board and let it rest for 5 minutes while you move on to the mushrooms. The rest is important here — if you slice it right away, the juices run out and the meat dries out.

Step 2: Stir Together the Honey Mustard Sauce

While the chicken rests, combine the 3 tbsp mayonnaise, 2 tbsp Dijon mustard, 2 tbsp honey, and 1 tsp yellow mustard in a small bowl. Stir until completely smooth, about 30 seconds. Taste it — it should be tangy and sweet with a little bite from the Dijon.

Set the sauce aside. You’ll use some of it inside the quesadilla and serve the rest on the side for dipping.

Step 3: Sauté the Mushrooms

In the same skillet you used for the chicken, melt 1 tbsp butter over medium heat. Add the 8 oz sliced cremini mushrooms in a single layer. Let them cook undisturbed for 3 minutes, then stir and cook another 2 to 3 minutes until they’re golden brown and have released most of their moisture. While the mushrooms cook, slice the rested chicken into thin strips.

The mushrooms are done when they look deeply browned and slightly shrunken, not pale and wet. If they’re steaming rather than sautéing, your heat is too low — nudge it up a bit.

Step 4: Assemble the Quesadillas

Lay out the 4 flour tortillas on a clean surface. Spread about 1 tbsp of the honey mustard sauce over one half of each tortilla, keeping it a little away from the edges. Divide the 2 cups Monterey Jack and 1/2 cup cheddar cheese evenly among all 4 tortillas, spreading it over the same sauced half. Top the cheese with the sliced chicken and the sautéed mushrooms, then fold each tortilla in half.

Don’t overfill the edge closest to the fold — it causes the filling to spill when you flip.

Step 5: Toast and Plate the Quesadillas

Brush the outside of each folded tortilla lightly with the 1 tbsp softened butter. Heat the skillet over medium heat and cook 1 or 2 quesadillas at a time. Cook for 3 minutes on the first side until the underside is deep golden brown and the cheese along the edges starts to melt, then flip carefully and cook another 2 to 3 minutes on the second side.

Slide the finished quesadillas onto a cutting board, slice each one into 3 wedges, and fan them out on a plate. Spoon the remaining honey mustard sauce into a small bowl on the side for dipping.

Recipe Tips

• Pound the chicken to even thickness before seasoning. Uneven pieces cook unevenly — you’ll get one dry end and one undercooked end. A quick pound to about 3/4-inch thickness fixes that.
• Use block cheese and shred it yourself. Pre-shredded cheese has a starch coating that stops it from melting as smoothly; freshly shredded gets gooier.
• Don’t rush the mushrooms. Crowding the pan or using low heat turns them steamy and pale. Give them space and leave them alone for the first 3 minutes.
• Make the sauce up to 3 days ahead. It keeps in a small jar in the fridge and actually tastes better after a day when the flavors have had time to settle.

Cook times by tortilla size and heat level:

How To Store

• Refrigerate – Store leftover quesadilla wedges in an airtight container for up to 3 days. Lay them flat or separate layers with parchment so they don’t stick.
• Reheating – A dry skillet over medium-low heat for 2 to 3 minutes per side brings the tortilla back to crispy far better than a microwave, which makes them soft and chewy.

What To Serve With Alice Springs Quesadilla

A simple green salad with a sharp vinaigrette cuts through the richness of the cheese and honey mustard without competing with the flavors in the quesadilla. Black bean soup alongside adds protein and a smoky, earthy contrast that makes the meal feel more complete. If you want something cold and bright, a corn and avocado salsa works well, the acidity and freshness balance the sweetness of the honey mustard sauce.

Frequently Asked Questions

Can I make these ahead of time for a party?

Yes, with one caveat: assemble and cook them fully, then hold them in a 200°F (93°C) oven on a wire rack for up to 30 minutes. They stay crisp without getting soggy, and you can slice and plate everything at once.

My quesadilla keeps falling apart when I flip it. What am I doing wrong?

The filling is probably too close to the fold edge, or the cheese hasn’t had enough time to melt and act as glue. Give it the full 3 minutes on the first side before you attempt a flip.

Can I cook these on a griddle instead of a skillet?

Yes, a flat griddle at medium heat works great and lets you cook all 4 at once, which is the best move if you’re feeding a group.

Can I freeze the assembled uncooked quesadillas?

It’s not ideal. The mushrooms release water as they thaw, which makes the tortilla soggy before it even hits the pan. If you want to prep ahead, freeze the cooked chicken strips and mushrooms separately, then assemble fresh.

Alice Springs Quesadilla Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 2 large boneless, skinless chicken breasts
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 8 oz cremini mushrooms, sliced
• 1 tbsp butter
• 4 large flour tortillas (10-inch)
• 2 cups shredded Monterey Jack cheese
• 1/2 cup shredded cheddar cheese
• 3 tbsp mayonnaise
• 2 tbsp Dijon mustard
• 2 tbsp honey
• 1 tsp yellow mustard
• 1 tbsp butter, softened

Method

 

1. Pat chicken dry, rub with garlic powder, smoked paprika, salt, and pepper, then sear in olive oil over medium-high heat for 5 to 6 minutes per side until internal temp reaches 165°F (74°C). Rest 5 minutes, then slice thin.
2. Stir together mayonnaise, Dijon mustard, honey, and yellow mustard until smooth. Set aside for filling and dipping.
3. In the same skillet, melt butter over medium heat and cook sliced mushrooms for 5 to 6 minutes total until golden brown.
4. Spread honey mustard on one half of each tortilla, layer with both cheeses, chicken slices, and mushrooms, then fold closed.
5. Brush the outside of each quesadilla with softened butter and cook in a skillet over medium heat for 3 minutes per side until deep golden. Slice into wedges and serve with the remaining honey mustard sauce on the side.

Notes

The honey mustard sauce can be made up to 3 days ahead and stored in the fridge, which actually gives it better flavor. If your chicken breasts are thick and uneven, a quick pound to 3/4-inch thickness before cooking saves you from dry spots. Leftovers reheat best in a dry skillet rather than the microwave.