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outback steakhouse alice springs quesadilla

Alice Springs Quesadilla Recipe

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
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.