Prep Time: 10 Mins
Cook Time: 10 Mins
Total Time: 20 Mins
Servings: 2

Ingredients : 

2 tbsp mayonnaise
1 tbsp Dijon mustard
2 tsp honey
4 ounces chicken breast
2 tsp butter plus ½ tsp for the skillet
2 ounces sliced baby portabella mushrooms
½ tsp garlic salt
¼ tsp chopped parsley
4 flour tortillas
3 ounces shredded Colby Jack Cheese
4 slices bacon cooked crisp

Instructions : 

1. Mix mayonnaise, mustard, and honey in a small bowl to make the honey mustard. Mix well and reserve.
2. Salt and pepper the chicken breast before grilling it.
3. Turn the grill to 350 degrees.
4. Grill the chicken breast for 4-5 minutes on each side, or until it is thoroughly cooked, after brushing it with vegetable oil. If there isn’t a grill available, you might choose to cook this in a pan.
5. Set aside short, ¼-inch-thick pieces of the chicken breast that were cut on the diagonal.
6. To grease a pan, use nonstick spray or about ½ tsp butter.
7. Cook the mushrooms in a pan with 2 tsp of butter, salt, garlic, and parsley over medium-high heat. Quickly cook the mushrooms. You want the outside to get golden brown. Cooking time for them is two minutes. Place in a bowl.
8. Place half of the cheese, bacon, mushrooms, chicken, and chicken on each tortilla.
9. Cook the tortillas for two to three minutes in the same pan in which the mushrooms were cooked.
10. Carefully flip the quesadilla over, then cook for an additional two to three minutes.
11. Continue with the final two tortillas.
12. Then cut each tortilla into quarters using a pizza cutter.
13. Serve with your favorite pico de gallo or honey mustard sauce.
14. If wanted, garnish the meal with some fresh parsley to give some flare.