Cheesy Hot Honey Chicken Quesadillas Recipe
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.
- 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
