Outback Steakhouse, Inc. runs one of the largest casual steakhouse chains in the United States, Outback Steakhouse. The chain consists of more than 600 Australian-themed restaurants in 47 states and several countries. The dinner-only restaurants serve moderately priced entrees such as seasoned steaks, prime rib, chicken, seafood, and pasta. The chain's signature, however, is an appetizer, the 'Bloomin' Onion.' The company also runs the Carrabba's Italian Grill chain, which includes about 70 dinner-only restaurants offering moderately priced Italian cuisine in a casual atmosphere. Outback Steakhouse, Inc. is also involved in two emerging restaurant chains: an upscale steakhouse called Fleming's Prime Steakhouse and Wine Bar, and another upscale chain called Roy's Restaurants, which features 'east-west' cuisine and was founded by celebrated chef Roy Yamaguchi.
Alice Springs Chicken Quesadillas
ALICE SPRINGS CHICKEN QUESADILLAS
Outback Steakhouse Copycat Recipe
Stuffed with fresh grilled chicken breast, sautéed mushrooms, bacon, melted cheeses and honey mustard sauce.
Quesadillas are just Mexican grilled cheese sandwiches which are made with flour tortillas instead of bread. It amazes me just how much the restaurants are charging for these simple to make appetizers. You don't need any fancy kitchen equipment either to make a great tasting quesadilla. I use a cast iron skillet and my quesadillas turn out perfectly every single time.
4 boneless skinless chicken breasts, 1/2 " thick
honey mustard sauce
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
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.
Honey Mustard Sauce:
1 1/2 cups mayonnaise
1/4 cup Grey Poupon mustard (no substitute)
1/2 cup honey
Stir together all ingredients in a small bowl until smooth. Cover and refrigerate for 1 hour before serving.