Cheesy Hot Honey Chicken Quesadillas

When comfort food meets bold flavors, you get these Cheesy Hot Honey Chicken Quesadillas. Imagine tender, smoky-spiced chicken coated in a sweet and spicy honey sauce, paired perfectly with layers of melted cheddar and Monterey Jack cheeses. This dish is not only quick to prepare but also ideal for family dinners or lively get-togethers.

The quesadillas are complemented by a cool, zesty jalapeño cream sauce that adds a refreshing kick, elevating every bite with vibrant lime and gentle heat. Whether you’re craving a satisfying meal or a shareable snack, these quesadillas deliver that crave-worthy combination of cheesy goodness and lively spice every time.

Ingredients

• Boneless, skinless chicken breasts (1.5 lbs): Cut into bite-sized pieces for quick cooking and easy filling assembly.
• Olive oil (1 tablespoon): Used to sear the chicken, adding a rich flavor and crisp texture.
• Smoked paprika (1 teaspoon): Brings a deep smoky aroma enhancing the chicken’s flavor profile.
• Garlic powder (1 teaspoon): Adds a savory pungency balanced perfectly with the other spices.
• Onion powder (1 teaspoon): Provides subtle sweetness and depth to the seasoning mix.
• Salt (1 teaspoon): Essential for seasoning and bringing out the natural flavors.
• Black pepper (1/2 teaspoon): Adds mild heat and aromatic sharpness to the chicken.
• Honey (1/3 cup): Infuses a natural sweetness balancing the hot sauce’s spice.
• Hot sauce (2-3 tablespoons): Provides a fiery kick, adjustable to your preferred heat level.
• Sour cream (1 cup): Base for the jalapeño cream sauce, offering a cool and creamy texture.
• Fresh jalapeños (1-2, deseeded and chopped): Adds fresh heat and crunch to the creamy sauce.
• Lime juice (1 teaspoon): Brightens the sauce with citrusy notes for balance.
• Flour tortillas (8 large): Soft and flexible, perfect for folding and grilling into quesadillas.
• Shredded cheddar cheese (2 cups): Melts smoothly, delivering sharp and robust flavor.
• Shredded Monterey Jack cheese (1 cup): Provides creamy, mild flavor blending perfectly with cheddar.
• Butter (2 tablespoons): Used for grilling, creating a golden crispy exterior on the quesadillas.
• Fresh cilantro (to taste): Chopped and sprinkled on top for vibrant color and fresh aromatic finish.

Instructions

Cook the seasoned chicken

Heat olive oil in a skillet over medium-high heat to get a hot surface for searing. Season the chicken pieces thoroughly with smoked paprika, garlic powder, onion powder, salt, and pepper to infuse bold flavors. Cook the chicken until golden brown and cooked through, about 10 minutes, ensuring tender and juicy bites.

Coat chicken with hot honey sauce

Whisk honey and hot sauce together in a small bowl to blend sweetness and heat evenly. Pour this sauce over the cooked chicken in the skillet, tossing to coat each piece thoroughly. This step adds a sticky glaze that balances spicy and sweet notes beautifully. Keep the chicken warm while preparing the rest.

Prepare the jalapeño cream sauce

In a separate bowl, combine sour cream with finely chopped jalapeños, lime juice, and salt. Mixing the sauce ahead allows the flavors to meld, giving a cool and tangy contrast to the spicy quesadillas. Refrigerate until ready to serve for optimal freshness and flavor.

Assemble the quesadillas

Lay one flour tortilla flat and sprinkle a generous layer of shredded cheddar and Monterey Jack cheese to create a melty base. Add a portion of the hot honey chicken evenly over the cheese, then sprinkle a light layer of cheese on top before covering with a second tortilla. This method creates a cheesy barrier that helps hold fillings while cooking.

Grill quesadillas until golden

Melt butter in a skillet over medium heat to create a rich, crispy surface. Carefully place the assembled quesadilla in the pan and cook for 2–3 minutes on each side until the tortillas are golden brown and cheese is melted inside. This results in warm, crispy quesadillas with gooey cheese and flavorful fillings.

Serve with jalapeño cream sauce and garnish

Slice quesadillas into wedges for easy sharing. Drizzle or serve alongside the chilled jalapeño cream sauce for added cooling heat. Garnish with chopped fresh cilantro to add a burst of fresh herbaceous aroma and appealing color to the plate.

Storage Tips

Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven to maintain crispiness rather than the microwave.

Serving Suggestions

Serve these quesadillas with a fresh side salad or Mexican rice for a complete meal. They also pair well with guacamole, pico de gallo, or black beans for extra texture and flavor.

FAQs

Can I use rotisserie chicken instead of raw chicken?

Yes, shredded rotisserie chicken can be used to save time. Just toss it with the hot honey sauce before assembling the quesadillas.

What type of hot sauce works best?

Use your favorite hot sauce, such as Frank’s RedHot or a chipotle-based sauce, depending on your preferred flavor and heat level.

Can these quesadillas be made gluten-free?

Absolutely! Substitute flour tortillas with gluten-free tortillas to enjoy this recipe while keeping it gluten-free.

How spicy are these quesadillas?

The sweetness of the honey balances the hot sauce’s heat, making them moderately spicy. Adjust hot sauce and jalapeño amount to fit your heat preference.

Can I prepare these quesadillas in advance?

You can prepare the chicken and jalapeño cream sauce ahead of time, but assemble and grill quesadillas just before serving for the best texture.

What cheese substitutes can I use?

Monterey Jack and cheddar are ideal due to their melting qualities, but mozzarella or pepper jack can be used for different flavor profiles.

Cheesy Hot Honey Quesadillas

These quesadillas feature tender chicken, melted cheeses, and a sweet-spicy honey sauce for a flavorful and quick Mexican-inspired dinner or party snack.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course dinner, Main Course

Cuisine Mexican

Servings 4 people

Calories 550 kcal

Equipment

• 1 skillet for cooking chicken and quesadillas
• 1 small bowl for honey and hot sauce mixture
• 1 separate bowl for jalapeño cream sauce

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
• 1/3 cup honey
• 2 to 3 tablespoons hot sauce

• 1 cup sour cream
• 1 to 2 fresh jalapeños deseeded and chopped
• 1 teaspoon lime juice
• 0.5 teaspoon salt

• 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

 

• Heat olive oil in a skillet over medium-high heat.
• Season chicken with smoked paprika, garlic powder, onion powder, salt, and pepper.
• Cook chicken in skillet for about 10 minutes until golden and fully cooked.
• Whisk honey and hot sauce together in a bowl, then toss with cooked chicken; keep warm.
• Mix sour cream, chopped jalapeños, lime juice, and salt in a separate bowl; refrigerate until serving.
• Lay one flour tortilla flat, sprinkle with cheddar and Monterey Jack cheese, then add hot honey chicken.
• Add a light sprinkle of cheese and top with a second tortilla.
• Melt butter in a skillet over medium heat.
• Cook the assembled quesadilla for 2 to 3 minutes per side until golden brown and cheese is melted.
• Slice into wedges, drizzle or serve with jalapeño cream sauce, and garnish with fresh cilantro.

Notes

• Adjust hot sauce amount to control spiciness.
• Add bell peppers or onions for extra flavor.
• Store leftovers in airtight container refrigerated up to 2 days.