We've finally nailed one of our favorite dishes from Outback.... we hate eating there, but love the food for curbside takeaway.
Honey Mustard Sauce/Dressing
1/2 cup mayonnaise
1/4 cup honey
2 Tbsp Grey Poupon Dijon mustard
Whip ingredients in an electric mixer for 1 minute. Chill until needed.
2 chicken breasts
1 cup sliced white mushrooms
4 slices bacon
1 Tbsp butter + 1 Tbsp divided
shredded sharp cheddar cheese
1 Tbsp olive oil
salt and pepper
4 medium tortillas
Heat oven to 375. Place bacon in Pyrex pan. Cook bacon for 20 minutes or until fully cooked. When done, let bacon drain on paper towels.
Pound chicken breasts to about 1/4 inch thickness. Season with salt and pepper. Heat olive oil in large skillet over medium heat. Cook chicken on each side until golden brown. Place breasts in foil and wrap to keep warm and continue cooking until ready.
Keep skillet on medium heat and melt 1 Tbsp butter. Add mushrooms and saute. Remove mushrooms from skillet and set aside in a bowl.
Slice chicken into thin strips about 1/2 inch to 1 inch in length. Set aside. Rough chop the mushrooms and set aside. Chop the bacon and set aside. Heat butter in sauce pan over medium heat. Place tortilla on melted butter and cover with 2 spoonfuls of honey mustard sauce and spread to cover most of tortilla. Sprinkle 1 chopped chicken breast over sauce and cover with 1/2 of mushrooms and bacon and enough cheese to lightly cover tortilla. Drizzle 1 spoonful of honey mustard sauce over cheese and cover with another tortilla. Flip quesadilla when light brown and cook on other side until also light brown. Repeat with other 2 tortillas.
Cut quesadillas into 6 pieces and serve with honey mustard sauce for dipping.Serves 2.