Introduction

Cheesy Hot Honey Chicken Quesadillas combine tender, spicy chicken with melty cheese and a sweet kick of honey. This flavorful twist on a classic quesadilla is perfect for a quick weeknight dinner or a tasty snack.

A stack of five triangular quesadilla slices is shown, each layer made of golden brown, crispy tortillas with melted white cheese stretching between them. Inside, shredded chicken mixed with finely chopped green herbs is visible, giving a textured look to each slice. The top layer is sprinkled generously with fresh green herbs. The quesadilla stack is placed on a dark surface, with a small black bowl of white dipping sauce with green herbs blurred in the background. Some extra chopped herbs are scattered around the base of the stack. photo taken with an iphone --ar 4:5 --v 7

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, to taste
0.33 cup honey
2-3 tablespoons hot sauce
1 cup sour cream
1-2 fresh jalapeños, deseeded and chopped
1 teaspoon lime juice
0.5 teaspoon salt, to taste
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, to taste)

Instructions

Step 1: In a skillet over medium-high heat, add olive oil. Season the chicken with smoked paprika, garlic powder, onion powder, salt, and pepper.
Step 2: Cook the chicken for about 10 minutes until it is golden and cooked through.
Step 3: In a small bowl, whisk together honey and hot sauce. Pour the mixture over the cooked chicken and toss until well coated. Keep warm.
Step 4: In a separate bowl, mix sour cream, chopped jalapeños, lime juice, garlic powder, and salt to make the jalapeño cream sauce. Refrigerate until ready to serve.
Step 5: Lay one flour tortilla flat. Sprinkle with a layer of cheddar and Monterey Jack cheese, add a portion of the hot honey chicken, then sprinkle a little more cheese on top. Cover with a second tortilla.
Step 6: In a skillet over medium heat, melt butter. Cook the quesadilla for 2-3 minutes on each side until golden brown and the cheese is melted.
Step 7: Slice the quesadilla into wedges, drizzle or serve with jalapeño cream sauce, and garnish with fresh cilantro if desired.

Tips & Variations

For a milder version, reduce or omit the jalapeños in the cream sauce.
Use a mix of cheeses you prefer, such as pepper jack for extra spice.
Try adding sautéed onions or bell peppers for added texture and flavor.
Cook the chicken ahead of time to save minutes when assembling the quesadillas.

Storage

Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat to keep the tortillas crisp or microwave covered for about 1 minute. Keep the jalapeño cream sauce refrigerated separately and only add before serving.

How to Serve

The image shows a stack of four triangular slices of quesadilla with golden brown crisp skin, each slice layered with melted white cheese inside and pieces of brownish chicken mixed with green herbs, creating a soft and slightly gooey texture between the layers. The quesadilla is placed on a rough dark surface, and some melted cheese can be seen stretching slightly from the edges. There is a small white bowl of a creamy white sauce with green specks in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken instead of cooking from scratch?

Yes, rotisserie chicken works well and can save time. Just toss it with the hot honey sauce before assembling the quesadillas.

How do I make the quesadillas crispy without burning them?

Cook over medium heat and use butter or oil to help crisp the tortillas. Flip carefully after 2-3 minutes and adjust the heat if they brown too quickly.

Cheesy Hot Honey Chicken Quesadillas Recipe

Print Recipe

★★★★★

4.9 from 102 reviews

Delicious Cheesy Hot Honey Chicken Quesadillas featuring tender chicken coated in a spicy-sweet honey sauce, melted cheddar and Monterey Jack cheeses, all grilled to golden perfection and served with a zesty jalapeño cream sauce. Perfect for a flavorful and satisfying meal that combines creamy, spicy, and savory elements in a crispy tortilla wrap.

Author: Tara
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Frying
Cuisine: American

Ingredients

Scale

For the Chicken

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

For the Jalapeño Cream Sauce

1 cup sour cream
1–2 fresh jalapeños, deseeded and chopped
1 teaspoon lime juice
0.5 teaspoon salt, to taste
1 teaspoon garlic powder

For the 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, to taste)

Instructions

Cooking the Chicken: Heat olive oil in a skillet over medium-high heat. Season the chicken pieces with smoked paprika, garlic powder, onion powder, salt, and pepper. Add the chicken to the skillet and cook for about 10 minutes, stirring occasionally, until the chicken is golden brown and cooked through.
Coating the Chicken with Hot Honey: In a small bowl, whisk together honey and hot sauce until combined. Pour the mixture over the cooked chicken and toss well to coat all pieces evenly. Keep the chicken warm while preparing other components.
Preparing the Jalapeño Cream Sauce: In a separate bowl, combine sour cream, chopped jalapeños, lime juice, garlic powder, and salt. Mix thoroughly and refrigerate until ready to serve to let the flavors meld.
Assembling the Quesadillas: Lay one flour tortilla flat on a clean surface. Sprinkle a layer of shredded cheddar and Monterey Jack cheeses evenly over the tortilla. Add a generous portion of the hot honey chicken on top of the cheese. Sprinkle a little more cheese over the chicken, then place a second tortilla on top to form the quesadilla.
Cooking the Quesadillas: Melt a small amount of butter in a skillet over medium heat. Carefully place the assembled quesadilla in the skillet and cook for 2-3 minutes on each side until the tortillas are golden brown and the cheese inside has melted completely.
Serving: Remove the quesadilla from the skillet and slice it into wedges. Drizzle or serve with the jalapeño cream sauce on the side. Garnish with fresh chopped cilantro as desired for a fresh, bright finish.

Notes

Adjust the amount of hot sauce to control the spice level of the chicken.
If you prefer a gluten-free option, substitute the flour tortillas with gluten-free tortillas.
The jalapeño cream sauce can be made in advance and stored in the refrigerator for up to 2 days.
For a smoky flavor, consider adding a dash of smoked paprika to the jalapeño cream sauce as well.
Make sure to keep the chicken warm after coating to prevent the coating from thickening or drying out.
If you want extra crispy quesadillas, press them gently with a spatula while cooking.

Keywords: cheesy hot honey chicken quesadillas, spicy chicken quesadilla, honey hot sauce chicken, jalapeño cream sauce quesadilla, quick chicken dinner