Cheesy Hot Honey Chicken Quesadillas
Warm, cheesy, and a little spicy — this quesadilla is quick to make and tastes great.
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.
Notes
Cool quesadillas before storing. To reheat, warm in a skillet or oven. Avoid microwaving for crisp edge.