Description
These Cheesy Hot Honey Chicken Quesadillas combine tender, spiced chicken coated in a sweet and spicy honey-hot sauce, melted cheddar and Monterey Jack cheese, and a creamy jalapeño sauce for dipping. They make a perfect quick and flavorful meal with a satisfying balance of sweet heat and creamy goodness.
Ingredients
Scale
Chicken and Sauce
- 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
- 1/3 cup honey
- 2–3 tablespoons hot sauce
Jalapeño Cream Sauce
- 1 cup sour cream
- 1–2 fresh jalapeños, deseeded and chopped
- 1 teaspoon lime juice
- 0.5 teaspoon salt
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
- Cook the Chicken: Heat olive oil in a skillet over medium-high heat. Season the chicken with smoked paprika, garlic powder, onion powder, salt, and black pepper. Cook the chicken pieces for about 8 to 10 minutes until they are golden brown and fully cooked through.
- Prepare the Hot Honey Sauce: In a small bowl, whisk together the honey and hot sauce. Pour this mixture over the cooked chicken in the skillet and toss until every piece is evenly coated with the sweet and spicy sauce. Keep the chicken warm.
- Make the Jalapeño Cream Sauce: In a separate bowl, combine sour cream, chopped deseeded jalapeños, lime juice, and salt. Mix until smooth and refrigerate until ready to serve.
- Assemble the Quesadillas: Lay one flour tortilla flat on a clean surface. Sprinkle a layer of shredded cheddar and Monterey Jack cheeses evenly on the tortilla. Add a portion of the hot honey chicken over the cheese. Sprinkle a light layer of cheese on top of the chicken, then place another tortilla on top to form a sandwich.
- Grill the Quesadillas: Melt a small amount of butter in a skillet over medium heat. Place the assembled quesadilla in the skillet and cook for 2 to 3 minutes on each side, or until the tortillas turn golden brown and the cheese inside has fully melted.
- Serve: Remove the quesadilla from the skillet and slice it into wedges. Serve hot with the chilled jalapeño cream sauce on the side and garnish with fresh chopped cilantro if desired.
Notes
- For extra heat, keep some seeds in the jalapeños for the cream sauce.
- You can substitute flour tortillas with whole wheat or gluten-free tortillas as preferred.
- Adjust the amount of hot sauce in the honey mixture to control the spiciness level.
- Use a non-stick skillet or a cast iron pan for best grilling results.
- Make sure the chicken pieces are cut small and even for uniform cooking.
