Copycat Outback Steakhouse Alice Springs Quesadilla Recipe – Cheesy, Savory, and Easy

The Alice Springs Quesadilla is one of those restaurant favorites that’s both simple and wildly satisfying. You get melty cheese, juicy chicken, crisp bacon, and sweet sautéed onions all tucked into a golden tortilla with a tangy honey mustard kick. It’s big on flavor, easy to pull off at home, and made with everyday ingredients.

This version keeps the spirit of the original while giving you a few options to make it your own. If you love bold, cheesy comfort food, this recipe has your name on it.

Why This Recipe Works

• Layered Flavor: Bacon, seasoned chicken, sautéed mushrooms and onions, and two cheeses create deep, balanced flavor in every bite.
• Honey Mustard Magic: The sweet-tangy sauce ties everything together and cuts through the richness.
• Golden, Crisp Tortillas: A quick pan sear gives you that restaurant-style, lightly crisp exterior.
• Weeknight-Friendly: Uses cooked chicken and pantry staples. You can prep most of it ahead.

Shopping List

• Chicken: 2 cups cooked chicken, chopped or shredded (rotisserie works great)
• Bacon: 6 slices, cooked and crumbled
• Mushrooms: 1 cup sliced white or cremini
• Onion: 1 small yellow onion, thinly sliced
• Cheese: 1 cup shredded Monterey Jack + 1 cup shredded Colby or Cheddar
• Tortillas: 4 large (10-inch) flour tortillas
• Butter or Oil: 2–3 tablespoons for sautéing and toasting
• Seasonings: 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, salt, black pepper
• Honey Mustard Sauce: 1/4 cup mayonnaise, 2 tablespoons Dijon mustard, 1 tablespoon yellow mustard, 1 1/2 tablespoons honey, 1 teaspoon lemon juice, pinch of salt
• Optional Garnishes: Chopped green onions, fresh parsley

How to Make It

1. Make the Honey Mustard: In a small bowl, whisk mayonnaise, Dijon, yellow mustard, honey, lemon juice, and a pinch of salt.

   Taste and adjust sweetness or tang to your liking. Set aside.

2. Cook the Bacon: In a skillet over medium heat, cook bacon until crisp. Remove, drain on paper towels, and crumble.

   Wipe out most of the bacon fat, leaving about a teaspoon for flavor.

3. Sauté the Veg: Add a little butter if needed. Cook onions and mushrooms with a pinch of salt over medium heat until softened and lightly browned, 6–8 minutes. Remove to a plate.
4. Season the Chicken: Toss cooked chicken with paprika, garlic powder, onion powder, a pinch of salt, and pepper.

   If your chicken is cold, warm it briefly in the skillet to take the chill off.

5. Build the Quesadillas: Lay a tortilla on a board. Spread a thin layer of honey mustard (about 1–2 tablespoons) over half the tortilla. Add a handful of mixed cheeses, then chicken, bacon, and the sautéed onions and mushrooms.

   Top with more cheese. Fold the tortilla to close. Repeat with remaining tortillas.

6. Toast to Golden: Heat a large nonstick skillet over medium heat with a light swipe of butter or oil.

   Cook each quesadilla 2–4 minutes per side until the tortilla is golden and the cheese is melted. Adjust heat as needed so it browns without burning.

7. Slice and Serve: Rest the quesadilla for a minute, then cut into wedges. Serve with extra honey mustard and a sprinkle of green onions or parsley.

How to Store

• Refrigerator: Cool completely, then store slices in an airtight container for up to 3 days.
• Freezer: Wrap individually in foil or parchment, then place in a freezer bag for up to 2 months.
• Reheat: Use a skillet over medium heat or an air fryer at 350°F (175°C) for 5–8 minutes.

  Avoid the microwave if you can to keep the tortilla crisp.

• Sauce: Store honey mustard separately in a sealed container in the fridge for up to 1 week.

Why This is Good for You

• Protein-Rich: Chicken and cheese provide a satisfying dose of protein to keep you full.
• Customizable: You control the ingredients—use less cheese, add more veggies, or swap in whole-wheat tortillas.
• Smart Portioning: Slicing into wedges makes it easy to portion and pair with a side salad for a balanced meal.
• Better-For-You Swaps: Light mayo or Greek yogurt in the sauce can lower calories without losing flavor.

Pitfalls to Watch Out For

• Overstuffing: Too much filling makes flipping hard and can lead to soggy, unevenly melted quesadillas.
• High Heat: Cranking the heat will burn the tortilla before the cheese melts. Medium heat is your friend.
• Wet Ingredients: Mushrooms and onions release moisture. Cook them well to avoid a soggy interior.
• Skipping the Rest: Let the quesadilla sit for a minute before slicing so the cheese sets and stays put.

Variations You Can Try

• Spicy Kick: Add sliced jalapeños, chipotle powder, or a drizzle of hot honey to the filling.
• BBQ Twist: Swap honey mustard for BBQ sauce and add a little smoked paprika to the chicken.
• Veggie-Forward: Add sautéed bell peppers or spinach.

  Use turkey bacon or skip bacon and bump up mushrooms for umami.

• Cheese Swap: Try pepper jack for heat, or a smoky gouda for a richer vibe.
• Grill It: Cook on a grill pan for charred marks and a touch of smokiness.
• Gluten-Free: Use gluten-free tortillas and check labels on mustards.
• Lighter Sauce: Replace half the mayo with Greek yogurt and use a little extra lemon juice.

FAQ

Can I use raw chicken instead of cooked?

Yes. Dice raw chicken breast, season it, and sauté in a bit of oil until cooked through and browned, about 5–7 minutes. Let it rest briefly before assembling.

What’s the best cheese for melting?

A mix of Monterey Jack and Colby or Cheddar melts smoothly and gives a classic flavor.

Pepper jack adds a mild heat without overpowering the sauce.

Do I have to include mushrooms and onions?

No, but they add sweetness and umami. If you skip them, consider adding roasted peppers or extra bacon for flavor balance.

How do I keep the quesadilla from falling apart?

Use cheese on both sides of the filling so it acts like glue, don’t overfill, and press gently with a spatula while cooking.

Can I bake these for a crowd?

Yes. Assemble on a sheet pan, brush tops lightly with oil, and bake at 425°F (220°C) for 8–10 minutes, flipping once, until golden and melty.

Is there a substitute for honey mustard?

Try a mix of ranch and a little Dijon, or use BBQ sauce for a different but delicious flavor profile.

What sides go well with this?

A simple green salad, corn salad, coleslaw, or seasoned potato wedges pair nicely.

How do I make it spicier without changing the sauce?

Add a pinch of cayenne to the chicken, or tuck in sliced pickled jalapeños before folding the tortilla.

Wrapping Up

This Copycat Outback Steakhouse Alice Springs Quesadilla brings big, crowd-pleasing flavor with minimal fuss.

It’s weeknight-easy, adaptable to your taste, and perfect for sharing. Keep a batch of cooked chicken on hand, whip up the quick honey mustard, and you’re never far from a warm, cheesy, restaurant-style meal at home. Enjoy it as an appetizer, game-day snack, or a simple dinner that always hits the spot.