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.
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.