Take-out Tuesday, Turning Leftovers into a Wow Meal!

the Painted Apron

2 years ago

I am a huge fan of the “cook once, eat twice” philosophy

It’s always nice to have leftovers on hand,

and with chicken there are so many possibilites…

chicken salad, chicken casseroles, chicken soup…

But if you want to change it into something different and exciting

you have to think outside the box a little…

The other night we had Honey Mustard Chicken with Mushrooms

and there was some chicken leftover…

How perfect for making Alice Springs Chicken Quesadillas

or kicked up grilled cheese sandwiches!

Alice Springs Chicken is a very popular dish at Outback Steakhouse

an American restaurant chain

It is a grilled chicken breast topped

with sauteed mushrooms, bacon, cheese and honey mustard

Sounds like a yummy combo so …

I took these ingredients and put them between 2 flour tortillas

and browned the filled tortillas in a skillet

First spread your tortillas with honey mustard

I used Honeycup Mustard, a jarred tangy sweet mustard

it is widely available in grocery stores

or on Amazon here

Next add diced cooked chicken

Top with sauteed mushrooms

Then I added some chopped green onions for flavor and color

Next some crispy bacon pieces

Top with 2 kinds of cheese, I used Sharp Cheddar and Fontina

And finally, drizzle the top generously with honey mustard,

you can make your own

with a combo of mustard, mayonnaise and honey

or use a favorite bottled sauce like

Ken’s Steakhouse Honey Mustard Salad Dressing

Now top it with another tortilla

At this point you can wrap them and put them in the refrigerator

for up to 36 hours, if desired

Cook quesadillas in a skillet with a little butter and olive oil,

over medium low-medium heat,

until tortillas are crisp and golden

and filling is heated through

Remove quesadillas to a cutting board to cut and serve

If you don’t have tortillas or don’t like tortillas,

use bread and make this like a grilled cheese sandwich!

Honey Mustard Chicken Quesadillas or Sandwiches with Bacon, Mushrooms, & cheese

Make leftover chicken into a wow meal with honey mustard, bacon, mushrooms and cheese. Tuck it into tortillas or bread and brown in a skillet for quesadillas or fancy grilled cheese sandwiches!

Course Main Course

Cuisine American, Tex-Mex

Keyword Alice Springs chicken, chicken quesadilla, fancy grilled cheese, leftover meal idea, quesadillas

Prep Time 15

Cook Time 10

Ingredients

cooked chicken, chopped into 1 inch pieces
sliced mushrooms
green onions, chopped
crispy bacon
sharp cheddar
Monterey Jack, Fontina, or other white cheese
Honeycup Mustard or other tangy mustard
Honey Mustard salad dressing I used Ken's Steakhouse salad dressing
flour tortillas or bread
butter
olive oil

Instructions

Spread one side of tortillas {or bread} with Honeycup Mustard
Top with chopped cooked chicken
Saute mushrooms in a little butter and olive oil or medium high heat until they release their juices and turn golden. Top chicken with sauteed mushrooms.
Sprinkle green onions over mushrooms
Add bacon pieces and sprinkle with cheeses
Drizzle everything with Honey Mustard salad dressing and top with another tortilla or bread slice
These can be wrapped and refrigerated for up to 36 hours if desired
When ready to cook, add a little butter and olive oil to skillet and cook quesadillas or sandwiches over medium heat until golden and filling is heated through and cheese is melted. Cut into triangles to serve