We’re a big Mexican food household– from chicken enchiladas to chicken fajita pizzas and so much more that you can find more in my Recipe Index.
Welcome a new one to the family of recipes…. chicken quesadillas. Graham loves Outback’s Alice Springs Chicken Quesadilla appetizers. Did you know those suckers are like 1,600 calories? Ughhhh. We decided to replicate them at home to save money and calories. So, without further adieu I present to you our favorite chicken quesadillas.
Ingredients for two
4 boneless, skinless chicken tenders
4 tablespoons of honey mustard
1 teaspoon cumin
2 teaspoons taco seasoning
2% or fat free mexican blend cheese (about 1-2 cups)
4 slices of turkey bacon
Marinate the chicken for a few hours in about 2 tablespoons of honey mustard (or enough to cover all), cumin, and taco seasoning. Meanwhile, preheat your oven to 375 degrees.
Cook the chicken in a little bit of butter on the stovetop until it’s no longer pink inside. That’s about 4-5 minutes on each side. Remove chicken and shred. Toss chicken with 2 more tablespoons of honey mustard. Cook your turkey bacon and crumble into pieces when done. Side note: I HATE cooking bacon so I usually go the microwaveable bacon route.
Line a pan with aluminum foil and place a tortilla spread with a little butter, butter side down. Start arranging ingredients on each one– 1/4 cup of cheese, 2 slices of turkey bacon bites, chicken, 1/4 cup of cheese. Repeat on the other one. Top each with another tortilla spread with a little butter, but this time butter side up.
Bake for 15 minutes until the tortillas are slightly golden and crispy. Serve with guacamole or sour cream. Y’all know my obsession with avocados so it’s probably no surprise I loaded it down with some guac.
I think if I did the math right, this cuts it down from the 1,600 calories with the Outback version to roughly 600 calories per serving. Y’all that’s 1,000 calories less! And, it tastes just as good, if not better!!