Cheesy Hot Honey Chicken Quesadillas
These Cheesy Hot Honey Chicken Quesadillas combine sticky sweetness and spicy sass, perfect for a cozy meal.
Ingredients
For the Chicken
- 1.5 lbs boneless, skinless chicken breasts, cut into small pieces Cut into small pieces for better texture.
- 1 tablespoon olive oil For sautéing.
- 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 Adjust for spice level.
For the Jalapeño Cream Sauce
- 1 cup sour cream
- 1-2 pieces fresh jalapeños, deseeded and chopped Adjust amount based on spice preference.
- 1 teaspoon lime juice
- 0.5 teaspoon salt To taste.
For Assembling
- 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
- Season the small chicken pieces with smoked paprika, garlic powder, onion powder, salt, and pepper.
- Sauté in olive oil until cooked through and slightly golden, about 6–8 minutes.
- Toss the honey and hot sauce with the finished chicken until coated and glossy.
Preparing the Jalapeño Cream Sauce
- Mix sour cream with chopped jalapeños, lime juice, and the 0.5 teaspoon salt.
- Taste and adjust seasoning; it should be bright and a little snappy.
Assembling the Quesadillas
- Lay a tortilla flat, sprinkle a mix of cheddar and Monterey Jack, add a layer of the hot honey chicken.
- Dollop the jalapeño cream, then add more cheese and top with another tortilla.
Cooking the Quesadillas
- Melt butter in a skillet over medium heat.
- Cook each assembled quesadilla for 2–3 minutes per side until golden and the cheese is melted.
- Press gently with a spatula, and then cut into wedges.
Notes
If you like an extra crunch, add thinly sliced red onion at assembly. For a breakfast pairing, honey wheat bread complements these quesadillas nicely.