Warm, cheesy, and a little spicy — this quesadilla is quick to make and tastes great.
introduction
These Cheesy Hot Honey Chicken Quesadillas bring sweet, spicy, and melty cheese together in one bite. They are fast for weeknights and easy to share. If you like bold cheese dishes you might also enjoy a cheesy and crunchy Doritos chicken casserole for another comfort option.
why make this recipe
Make this recipe when you want an easy dinner that feels special. It uses simple ingredients you may already have. The hot honey gives a sweet heat while the cheeses keep each bite creamy and rich. It is a great way to use leftover chicken or cook fresh pieces quickly. If you want another quick chicken skillet, try the cheesy cajun garlic chicken rotini skillet recipe for variety.
how to make Cheesy Hot Honey Chicken Quesadillas
- Cook the seasoned chicken until it is no longer pink and juices run clear.
- Mix sour cream, jalapeños, lime, and salt to make the jalapeño cream sauce.
- Place cheese, chicken, and a little jalapeño cream on a tortilla. Top with another tortilla.
- Grill the quesadilla in butter until both sides are golden and the cheese melts.
- Slice into wedges and serve warm with extra sauce or cilantro.
Ingredients :
- 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 pepper, to taste
- 0.33 cup honey
- 2-3 tablespoons hot sauce
- 1 cup sour cream
- 1-2 fresh jalapeños, deseeded and chopped
- 1 teaspoon lime juice
- 0.5 teaspoon salt, to taste
- 8 large flour tortillas
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons butter, for grilling
- to taste Fresh cilantro, chopped (for garnish)
Directions :
-
Cooking the Chicken
- Heat olive oil in a pan over medium-high heat.
- Toss chicken pieces with smoked paprika, garlic powder, onion powder, salt, and pepper.
- Cook the chicken in the pan until browned and fully cooked, about 6–8 minutes. Remove and set aside.
- In the same pan, add honey and hot sauce. Stir for 1 minute to make a hot honey glaze. Toss the cooked chicken in the glaze until coated.
-
Preparing the Jalapeño Cream Sauce
- In a small bowl, mix sour cream, chopped jalapeños, lime juice, and 0.5 teaspoon salt.
- Taste and add more salt or lime if needed. Keep in fridge until ready to use.
-
Assembling the Quesadillas
- Lay one tortilla flat. Sprinkle a layer of cheddar and Monterey Jack cheese.
- Add a layer of hot honey chicken and a small spoon of jalapeño cream sauce. Add more cheese on top.
- Cover with a second tortilla and press gently.
-
Cooking the Quesadillas
- Heat a large skillet over medium heat and melt 1 tablespoon butter.
- Place the quesadilla in the skillet and cook about 2–3 minutes per side, or until golden and cheese melts. Add more butter for the next quesadilla.
- Cut into wedges and garnish with chopped cilantro.
how to serve Cheesy Hot Honey Chicken Quesadillas
Serve hot with extra jalapeño cream sauce on the side and a few cilantro leaves on top. A simple side salad or chips and salsa work well. For another wrap-style option, you can look at the cheesy chicken garlic wraps for different serving ideas.
how to store Cheesy Hot Honey Chicken Quesadillas
- To store: Cool quesadillas to room temperature, wrap tightly, and place in an airtight container in the fridge. Use within 3–4 days.
- To reheat: Warm in a skillet over low heat or in an oven at 350°F (175°C) for 8–10 minutes until heated through. Avoid microwaving if you want to keep the crisp edge.
tips to make Cheesy Hot Honey Chicken Quesadillas
- Cut chicken into small, even pieces so it cooks fast and well.
- Use two cheeses for creaminess and good melt.
- Don’t overfill the tortillas or they will not seal well.
- Keep the jalapeño seeds if you like more heat.
- Cook on medium heat so the tortilla browns without burning and the cheese melts.
variation (if any)
- Swap chicken for cooked shrimp or shredded pork for a new flavor.
- Use pickled jalapeños for tangy heat.
- Add black beans or corn for more texture.
- Try a smoky hot sauce or chipotle in the honey for a deeper flavor.
FAQs
Q: Can I use leftover cooked chicken?
A: Yes. Leftover chicken works great. Toss it in the hot honey and heat before adding to the quesadillas.
Q: Can I make these ahead and freeze them?
A: Yes. Cook and cool the quesadillas, wrap them well, and freeze up to 2 months. Reheat from frozen in an oven or air fryer.
Q: How spicy are these?
A: The heat level depends on the hot sauce and jalapeños. Use less hot sauce or skip jalapeños to make it mild.
Q: Can I use corn tortillas?
A: You can, but corn tortillas are more fragile. Warm them first so they bend without cracking.
Q: Is there a vegetarian option?
A: Yes. Replace chicken with roasted vegetables, black beans, or tofu and toss them in a mild glaze.
Conclusion
These Cheesy Hot Honey Chicken Quesadillas are an easy, tasty meal that mixes sweet, spicy, and cheesy flavors. For a similar take with a smoky chipotle twist, try the Honey Chipotle Chicken Quesadillas recipe. If you like a grilled outdoor version with bold BBQ and hot honey, see the Blackstone Hot Honey BBQ Chicken Quesadillas for ideas.
Cheesy Hot Honey Chicken Quesadillas
Ingredients
Chicken and Marinade
- 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 pepper, to taste
- 0.33 cup honey
- 2-3 tablespoons hot sauce
Jalapeño Cream Sauce
- 1 cup sour cream
- 1 teaspoon lime juice
- 0.5 teaspoon salt, to taste
Quesadilla Assembly
- 8 large flour tortillas
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons butter, for grilling
- to taste fresh cilantro, chopped (for garnish)
Instructions
Cooking the Chicken
- Heat olive oil in a pan over medium-high heat.
- Toss chicken pieces with smoked paprika, garlic powder, onion powder, salt, and pepper.
- Cook the chicken in the pan until browned and fully cooked, about 6–8 minutes. Remove and set aside.
- In the same pan, add honey and hot sauce. Stir for 1 minute to make a hot honey glaze. Toss the cooked chicken in the glaze until coated.
Preparing the Jalapeño Cream Sauce
- In a small bowl, mix sour cream, chopped jalapeños, lime juice, and 0.5 teaspoon salt.
- Taste and add more salt or lime if needed. Keep in fridge until ready to use.
Assembling the Quesadillas
- Lay one tortilla flat. Sprinkle a layer of cheddar and Monterey Jack cheese.
- Add a layer of hot honey chicken and a small spoon of jalapeño cream sauce. Add more cheese on top.
- Cover with a second tortilla and press gently.
Cooking the Quesadillas
- Heat a large skillet over medium heat and melt 1 tablespoon butter.
- Place the quesadilla in the skillet and cook about 2–3 minutes per side, or until golden and cheese melts. Add more butter for the next quesadilla.
- Cut into wedges and garnish with chopped cilantro.
