Alice Springs Chicken Quesadillas Recipes

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OUTBACK STEAKHOUSE'S ALICE SPRINGS CHICKEN



Outback Steakhouse's Alice Springs Chicken image

Make and share this Outback Steakhouse's Alice Springs Chicken recipe from Food.com.

Provided by Mysterygirl

Categories     Chicken Breast

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 6

4 boneless skinless chicken breasts, 1/2 " thick
honey mustard
6 slices bacon, sliced in half
1/2 teaspoon McCormick's Season All
1 cup sliced mushrooms, drained
3 cups shredded colby or 3 cups monterey jack cheese

Steps:

  • Rub chicken breast with Seasonal All and set aside to marinate for 1 hour.
  • While the breast is marinating fry bacon crisp and drain.
  • Sauté chicken breasts on medium heat in pan with just enough oil to prevent sticking.
  • Cook on both sides until a slight golden color and cooked in the middle but not dry.
  • Remove from pan and place in a 9 x 13 dish.
  • Spread chicken breast with honey mustard, cover with a layer of mushrooms, three pieces of bacon and then sprinkle with shredded Colby/jack cheese, chicken should be covered with shredded cheese.
  • Bake at 350 degrees about 15 minutes or until cheese melts.
  • Sprinkle with parsley and extra honey mustard may be served on the side.

EASY ALICE SPRINGS CHICKEN



Easy Alice Springs Chicken image

Bacon and cheese add to this dish inspired by the famous one at Outback Steakhouse®, but with a twist! Now you can make it at home! Best served with garlic mashed potatoes and steamed veggies with applesauce for dessert.

Provided by Lisa the Quik Learner

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 57m

Yield 2

Number Of Ingredients 5

2 skinless, boneless chicken breasts
salt and ground black pepper to taste
4 slices hickory-smoked thick-cut bacon
1 ½ cups shredded mild Cheddar cheese
2 limes, halved

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place chicken breasts in a baking dish. Season with salt and pepper.
  • Bake chicken in the preheated oven until it is just slightly pink in the center, about 25 minutes. Remove from the oven.
  • Place bacon in a large skillet and cook over medium heat, turning occasionally, until most of the fat has rendered, about 5 minutes. Drain bacon slices on paper towels. Wrap around chicken breasts.
  • Return chicken to the oven and continue baking until an instant-read thermometer inserted into the center reads 165 degrees F (74 degrees C) and bacon is crispy, about 15 minutes more. Sprinkle Cheddar cheese on top; bake until melted, 2 to 5 minutes. Serve with limes.

Nutrition Facts : Calories 568.1 calories, Carbohydrate 2.6 g, Cholesterol 173.4 mg, Fat 38.3 g, Fiber 0.1 g, Protein 51.4 g, SaturatedFat 21.1 g, Sodium 1076.2 mg, Sugar 0.7 g

ALICE SPRINGS CHICKEN QUESADILLAS!



Alice Springs Chicken Quesadillas! image

I had this yesterday at OutBack and it is fantastic! What a great idea! If you love the Alice Springs Chicken dish then you will LOVE this! I use Recipe #123522 for the base.

Provided by DustyPyatt

Categories     Lunch/Snacks

Time 40m

Yield 4 quesadillas, 4-6 serving(s)

Number Of Ingredients 13

1 cup Dijon mustard
1 cup honey
1 tablespoon canola oil
1 teaspoon lemon juice
4 -6 boneless skinless chicken breasts
1 tablespoon vegetable oil
2 cups sliced mushrooms
2 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
12 slices bacon, pre-cooked
3 cups shredded Mexican blend cheese
tortilla

Steps:

  • With an electric mixer combine the mustard, honey, and 1 Tbsp oil, and lemon juice for 1 minute.
  • Pour 1/2 mixture over chicken in a gallon ziplock to marinate in fridge 2-24 hours.
  • Chill remaining marinade to serve with chicken.
  • After marinating chicken, Put remaining oil in frying pan. Sear chicken on both sides until cooked thru.
  • Transfer chicken to a pan and brush with marinade; keep warm.
  • Meanwhile in frying pan add butter and saute mushrooms. Remove from the heat.
  • Cut chicken into bite size pieces and line your ingredients up, this part will go quickly! Chicken, cheese, mushrooms and bacon.
  • If you have a quesadilla maker get it heated up, otherwise, heat a frying pan and to medium heat and spread a little butter or non stick spray on the bottom.
  • Prepare tortillas by spreading a little butter on the ousides.
  • Place a tortilla, butter side down and add chicken, mushrooms, bacon and then the cheese but DO NOT OVERFILL. Place the other tortilla on top, butter side up. Flip (carefully) once bottom side is golden and do the same to the remaining side.
  • Repeat until you are out of ingredients.
  • Use the remaining honey mustard for dipping.

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