Cheesy Hot Honey Chicken Quesadillas with Spicy Jalapeño Cream Sauce
Creamy, juicy, spicy, and slightly sweet — these Cheesy Hot Honey Chicken Quesadillas with Spicy Jalapeño Cream Sauce are the kind of comfort food that disappears fast at the dinner table.
Servings: 4 servings
Equipment
- Skillet
- Mixing Bowl
Ingredients
Chicken
- 1.5 lbs boneless, skinless chicken breasts cut into small pieces
Seasoning
- 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
Hot Honey Glaze
- 0.33 cup honey
- 2-3 tablespoons hot sauce adjust to taste
Spicy Jalapeño Cream Sauce
- 1 cup sour cream
- 1-2 fresh jalapeños deseeded and chopped
- 1 teaspoon lime juice
- 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
- to taste fresh cilantro chopped, for garnish
Instructions
- Heat a skillet over medium-high heat and add 1 tablespoon olive oil.
- Season the cut chicken pieces with smoked paprika, garlic powder, onion powder, salt, and pepper. Toss to coat evenly.
- Add the seasoned chicken to the hot skillet and cook for about 10 minutes, stirring occasionally, until the chicken is golden and cooked through.
- While the chicken cooks, whisk together honey and hot sauce in a small bowl to make the hot honey glaze.
- Pour the hot honey glaze over the cooked chicken in the skillet and toss until each piece is well coated.
- Prepare the Spicy Jalapeño Cream Sauce by mixing sour cream with chopped jalapeños, lime juice, salt, and garlic powder.
- Lay a large flour tortilla flat. Sprinkle a layer of cheddar and Monterey Jack cheese across half of the tortilla. Top with hot honey chicken and more cheese, then fold the tortilla over.
- Heat a clean skillet over medium heat and melt butter. Place the assembled quesadilla in the skillet and cook for 2–3 minutes per side until golden brown and cheese is melted.
- Remove the quesadilla, let it rest for a minute, and slice into wedges. Drizzle with extra hot honey if desired, serve with jalapeño cream sauce for dipping, and garnish with cilantro.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet for best texture.