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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!
Prep Time 15 mins
Cook Time 10 mins
Course Main Course
Cuisine American, Tex-Mex


  • 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


  • 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


Adjust ingredient amounts to taste
Keyword Alice Springs chicken, chicken quesadilla, fancy grilled cheese, leftover meal idea, quesadillas