Updated on September 17th, 2025
Alice Springs quesadillas bring together all the flavors people love from the restaurant favorite in an easy homemade version. Juicy chicken, melted cheese, crispy bacon, and tender mushrooms are folded inside warm tortillas for a filling that always tastes satisfying. A side of sweet and tangy honey mustard adds the perfect dip, making every bite even better. With shortcuts like precooked chicken and bacon, this recipe comes together quickly while still tasting like something special.
Why this recipe works
- Familiar flavors: The mix of chicken, bacon, cheese, and mushrooms creates the same comforting taste that makes Alice Springs recipes so popular.
- Homemade dip: A simple honey mustard made with just three ingredients adds a sweet and tangy contrast that pairs perfectly with the quesadillas.
- Easy steps: From baking chicken to sautéing mushrooms, the steps are straightforward, making the recipe approachable even if you’re short on time.
- Texture balance: The crisp tortilla holds together layers of juicy chicken, crunchy bacon, and melted cheese, giving every bite variety and balance.
- Flexible prep: Using pre-cooked chicken and bacon allows you to put the quesadillas together quickly without sacrificing flavor.
Serving suggestions
- Restaurant-style dinner: Serve with fries or onion rings for a meal that feels just like eating out at your favorite spot.
- Appetizer plate: Cut into wedges and serve with the honey mustard dip for a starter that’s easy to share at gatherings.
- Game day food: Place them on a platter alongside nachos, wings, and sliders for a spread that keeps everyone happy during sports nights.
- Weeknight meal: Pair the quesadillas with a fresh salad for a simple dinner that doesn’t take long to prepare but feels complete.
- Party favorite: Offer extra dipping sauces like salsa or ranch to give guests more options when enjoying the quesadillas.
Alice Springs Quesadillas Recipe
Enjoy homemade Alice Springs quesadillas, a delicious copycat recipe that’s simple, cheesy, and perfect for busy weeknights or casual gatherings.
- Total Time: 30 minutes
- Yield: 4 Servings 1x
Ingredients
Units
Scale
- 1/2 cup Dijon mustard
- 1/2 cup honey
- 1/2 teaspoon lemon juice
- 2 boneless skinless chicken breasts
- 1 cup sliced mushrooms
- 2 tablespoons butter (plus additional butter for spreading)
- salt and ground black pepper
- 4 slices bacon
- 2 cups shredded Colby-jack cheese
- 4 large flour tortillas
Instructions
- Pre-heat the oven to 350 Degrees F. In a small bowl whisk together mustard, honey, and lemon juice. Set aside.
- Line a baking sheet with aluminum foil. Season the chicken breasts on both sides with salt and pepper. Place onto the baking sheet.
- Place into the oven and bake for 30 – 40 minutes or until the chicken is fully cooked (the internal temperature has reached 165 degrees F.).
- Allow the chicken to cool to a point where it can be handled, and slice it into thin strips.
- Cook the bacon in a large skillet over medium heat, turning once, until golden brown and crispy. Drain on a plate lined with paper towels.
- Drain any excess grease from the skillet. Once the bacon has cooled, crumbled it into small pieces.
- Melt the butter in the skillet and add the sliced mushrooms. Sautee the mushrooms until they are tender.
- Preheat another large skillet over medium heat. Butter one side of a tortilla. Lay the tortilla butter side down and sprinkle ½ cup of cheese evenly onto one side of the tortilla.
- Arrange about ¼ of the chicken slices onto, bacon, and some mushrooms onto one side of the tortilla.
- Once the tortilla is browned on the bottom and the cheese has melted, fold the half of the tortilla with the cheese over the half with the chicken and press down.
- Cut into 3 slices and serve. Repeat with remaining tortillas. Serve with honey mustard for dipping.
Nutrition
- Serving Size:
- Calories: 495
- Sugar: 35.4 g
- Sodium: 1433.2 mg
- Fat: 20.4 g
- Carbohydrates: 61.6 g
- Protein: 11.9 g
- Cholesterol: 44.1 mg