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Cheesy Hot Honey Chicken Quesadillas

These quesadillas mix sweet, spicy, and cheesy flavors, featuring hot honey-coated chicken and a creamy jalapeño sauce.

Ingredients

Scale
  • 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
  • 23 tablespoons hot sauce
  • 1 cup sour cream
  • 12 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)

Instructions

  1. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add chicken pieces and sprinkle with smoked paprika, garlic powder, onion powder, 1 teaspoon salt, and 0.5 teaspoon pepper. Cook for 6-8 minutes, stirring, until chicken is cooked through and no pink remains. Turn heat low and add honey and hot sauce. Stir to coat the chicken well and simmer for 1 minute. Remove from heat.
  2. In a small bowl, mix together the sour cream, chopped jalapeños, lime juice, and 0.5 teaspoon of salt. Taste and adjust seasoning as needed. Chill until ready to serve.
  3. Lay a tortilla flat and sprinkle a thin layer of cheddar and Monterey Jack on half of the tortilla. Add a layer of the hot honey chicken, followed by a little more cheese. Fold the other half of the tortilla over the filling. Repeat with the remaining tortillas.
  4. Heat a clean skillet over medium heat and add 1/2 tablespoon of butter. Place a folded quesadilla in the pan and cook for 2-3 minutes per side until golden brown and cheese is melted. Add more butter as needed for the remaining quesadillas. Cut into wedges and garnish with chopped cilantro.

Notes

You can adjust the amount of hot sauce to control the heat level. Use shredded rotisserie chicken to save time.

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