Cheesy Hot Honey Chicken Quesadillas Recipe
These Cheesy Hot Honey Chicken Quesadillas are a delicious fusion of sweet and spicy flavors, featuring tender chicken tossed in a hot honey sauce, melted cheddar and Monterey Jack cheeses, and a zesty jalapeño cream sauce. Perfectly grilled until golden and crispy, these quesadillas make for an irresistible snack or meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 quesadillas 1x
- Category: Main Dish
- Method: Frying
- Cuisine: Mexican-American
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 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
- 1 teaspoon garlic powder
- 0.5 teaspoon salt, to taste
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
- Cooking the Chicken: Heat olive oil in a skillet over medium-high heat. Season the cut chicken breasts with smoked paprika, garlic powder, onion powder, salt, and pepper. Cook the chicken in the skillet for about 10 minutes, stirring occasionally, until the pieces turn golden brown and are cooked through.
- Make the Hot Honey Sauce: In a small bowl, whisk together the honey and hot sauce until blended. Pour this mixture over the cooked chicken and toss to coat all pieces evenly. Keep the chicken warm while preparing other components.
- Prepare Jalapeño Cream Sauce: In a separate bowl, combine sour cream, chopped jalapeños, lime juice, garlic powder, and salt. Mix well and refrigerate until ready to serve. This sauce adds a creamy and tangy contrast to the spicy chicken.
- Assemble the Quesadillas: Lay one flour tortilla flat on a clean surface. Sprinkle a generous layer of shredded cheddar and Monterey Jack cheese over the tortilla. Add a portion of the hot honey chicken on top of the cheese, then sprinkle a light additional layer of cheese over the chicken to help the quesadilla stick together. Cover with a second tortilla.
- Cook the Quesadillas: Melt butter in a skillet over medium heat. Carefully place the assembled quesadilla in the skillet and cook for 2-3 minutes on each side, pressing gently, until the tortillas turn golden brown and the cheese inside is fully melted.
- Serve: Remove the quesadilla from the skillet, slice into wedges, and serve drizzled or alongside the jalapeño cream sauce. Garnish with fresh chopped cilantro for a fresh finish.
Notes
- You can adjust the amount of hot sauce and jalapeños according to your preferred spice level.
- For a crispier quesadilla, cook on slightly lower heat for a bit longer.
- Leftover chicken can be stored in the refrigerator for up to 3 days and used in wraps or salads.
- Use gluten-free tortillas to make the dish gluten-free if needed.
- Sour cream can be substituted with Greek yogurt for a tangier and lighter sauce.
Keywords: cheesy hot honey chicken quesadillas, spicy chicken quesadilla, honey hot sauce chicken, jalapeño cream sauce, grilled quesadilla recipe
