Description
These Cheesy Hot Honey Chicken Quesadillas are a perfect blend of spicy, sweet, and savory flavors. Tender, seasoned chicken tossed in a hot honey glaze is combined with melty cheddar and Monterey Jack cheeses inside crispy, buttery flour tortillas. Served with a zesty jalapeño cream sauce and fresh cilantro, these quesadillas make a deliciously satisfying meal ready in just 30 minutes.
Ingredients
Scale
For the Chicken
- 1.5 lbs boneless, skinless chicken breasts, cut into small pieces
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper, to taste
- 0.33 cup honey
- 2–3 tablespoons hot sauce
For the Jalapeño Cream Sauce
- 1 cup sour cream
- 1–2 fresh jalapeños, deseeded and chopped
- 1 teaspoon lime juice
- 1/2 teaspoon garlic powder
- 0.5 teaspoon salt, to taste
For the Quesadillas
- 8 large flour tortillas
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons butter, for grilling
- Fresh cilantro, chopped (for garnish)
Instructions
- Cooking the Chicken: In a skillet over medium-high heat, heat olive oil. Season the chicken pieces with smoked paprika, garlic powder, onion powder, salt, and pepper. Add the chicken to the skillet and cook for about 10 minutes until golden brown and cooked through.
- Preparing the Hot Honey Sauce: In a small bowl, whisk together honey and hot sauce. Pour this mixture over the cooked chicken in the skillet and toss thoroughly so each piece is well coated. Keep warm.
- Preparing the Jalapeño Cream Sauce: In a separate bowl, combine sour cream, chopped jalapeños, lime juice, garlic powder, and salt. Stir well and refrigerate until ready to serve.
- Assembling the Quesadillas: Lay one flour tortilla flat. Sprinkle a layer of shredded cheddar and Monterey Jack cheese evenly over the tortilla. Add a generous portion of the hot honey-coated chicken. Sprinkle another light layer of cheese on top and cover with a second tortilla.
- Cooking the Quesadillas: Heat a skillet over medium heat and melt a bit of butter. Place the assembled quesadilla in the skillet and cook for 2 to 3 minutes on each side until the tortillas are golden brown and the cheese inside is melted.
- Serving: Remove from skillet and slice the quesadilla into wedges. Drizzle or serve alongside the jalapeño cream sauce. Garnish with fresh chopped cilantro if desired.
Notes
- You can adjust the amount of hot sauce in the chicken for milder or spicier quesadillas.
- For extra crispy quesadillas, use a cast-iron skillet and press down slightly while cooking.
- Make sure to remove jalapeño seeds if you prefer less heat in the jalapeño cream sauce.
- Use freshly shredded cheese rather than pre-shredded for better melting and texture.
- Leftover quesadillas can be refrigerated and reheated in a skillet to maintain crispiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Mexican-American
Keywords: Cheesy hot honey chicken quesadillas, spicy chicken quesadilla, honey hot sauce chicken, jalapeño cream sauce, quick dinner, skillet quesadilla
