Description
These Cheesy Hot Honey Chicken Quesadillas are a perfect blend of sweet, spicy, and savory flavors. Tender chicken pieces cooked with smoky spices and coated in a sticky hot honey sauce are layered with melted cheddar and Monterey Jack cheeses between warm flour tortillas. Served with a refreshing jalapeño cream sauce and garnished with fresh cilantro, this dish offers a delightful balance of textures and tastes, perfect for a quick, satisfying meal.
Ingredients
Scale
Chicken and Hot Honey
- 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
- 1–2 fresh jalapeños, deseeded and chopped
- 1 teaspoon lime juice
- 0.5 teaspoon salt, to taste
- 0.5 teaspoon garlic powder
Quesadilla Assembly
- 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 the skillet: Place a skillet over medium-high heat and add olive oil, preparing it for cooking the chicken.
- Season the chicken: In a bowl, toss the chicken pieces with smoked paprika, garlic powder, onion powder, salt, and pepper to evenly coat.
- Cook the chicken: Add the seasoned chicken to the skillet and cook for about 10 minutes, stirring occasionally until the chicken is golden brown and cooked through.
- Make the hot honey sauce: In a small bowl, whisk together honey and hot sauce. Pour this mixture over the cooked chicken in the skillet and toss to coat the chicken well. Keep the chicken warm on low heat.
- Prepare jalapeño cream sauce: In a separate bowl, combine sour cream, chopped jalapeños, lime juice, garlic powder, and salt. Mix well and refrigerate until serving.
- Assemble the quesadilla: Lay one flour tortilla flat on a clean surface. Sprinkle a layer of shredded cheddar and Monterey Jack cheese evenly over the tortilla, then add a portion of the hot honey chicken on top. Add another light sprinkle of cheese over the chicken and place a second flour tortilla on top to form the quesadilla.
- Grill the quesadilla: Heat a skillet over medium heat and melt a small amount of butter. Place the quesadilla in the skillet and cook for 2-3 minutes on each side, carefully flipping, until both sides are golden brown and the cheese inside has melted.
- Serve: Remove the quesadilla from the skillet and slice it into wedges. Drizzle or serve alongside the jalapeño cream sauce and garnish with chopped fresh cilantro for added flavor and color.
Notes
- Adjust the amount of hot sauce to control the level of spiciness according to your taste.
- Optional add-ins like diced bell peppers or sautéed onions can enhance the flavor and texture.
- Use tortillas of your choice—whole wheat or gluten-free tortillas can be substituted as needed.
- For a vegetarian version, replace chicken with grilled vegetables and add extra cheese.
- Leftover quesadillas can be reheated in a skillet or oven for a crispy finish.
Keywords: Hot Honey Chicken Quesadillas, Cheesy Chicken Quesadilla, Spicy Quesadilla, Mexican Chicken Recipe, Quick Dinner, Homemade Quesadilla