Today I have a secret recipe for a delicious appetizer served at Outback Steakhouse. The Alice Springs Chicken Quesadillas are stuffed with fresh grilled chicken breast, sauteed mushrooms, bacon, melted cheeses and honey mustard sauce. To save time with this recipe you can pick up a package of already cooked chicken breast from your local grocery store.
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New Secret Recipe
Outback Steakhouse(™) Alice Springs Quesadilla
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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
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.
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 very 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.
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