Cheesy Hot Honey Chicken Quesadillas Recipe
This Cheesy Hot Honey Chicken Quesadillas recipe combines tender, flavorful chicken coated in a spicy-sweet honey glaze with melted cheddar and Monterey Jack cheese, all grilled to golden perfection in warm flour tortillas. Served with a cooling jalapeño cream sauce and fresh cilantro garnish, these quesadillas make a deliciously satisfying meal perfect for lunch or dinner.
- 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
Chicken and Marinade
- 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 black 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
- 0.5 teaspoon salt, to taste
- 0.5 teaspoon garlic powder
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
- Heat the Skillet: Place a skillet over medium-high heat and add the olive oil, allowing it to warm up for a minute.
- Season the Chicken: In a bowl, toss the chicken pieces with smoked paprika, garlic powder, onion powder, salt, and pepper to evenly coat each piece.
- Cook the Chicken: Add the seasoned chicken to the skillet and cook for about 10 minutes until the pieces turn golden brown and are fully cooked through.
- Glaze the Chicken: In a small bowl, whisk together the honey and hot sauce. Pour this hot honey mixture over the cooked chicken and toss well to coat. Keep the chicken warm while you prepare the rest.
- Prepare the Jalapeño Cream Sauce: In a separate bowl, combine the sour cream, chopped jalapeños, lime juice, garlic powder, and salt. Mix thoroughly and refrigerate until ready to serve.
- Assemble 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, then sprinkle another light layer of cheese on top. Cover with a second tortilla.
- Heat the Skillet for Grilling: Melt a small amount of butter in a clean skillet over medium heat.
- Grill the Quesadilla: Place the assembled quesadilla in the skillet and cook for 2-3 minutes on one side until golden brown and crisp. Carefully flip and cook the other side for another 2-3 minutes until cheese melts and the quesadilla is golden.
- Serve: Remove the quesadilla from the skillet and slice into wedges. Drizzle with the jalapeño cream sauce or serve it on the side.
- Garnish: Sprinkle chopped fresh cilantro over the quesadilla wedges for added flavor and freshness.
Notes
- Adjust the amount of hot sauce to control the spiciness level of the chicken.
- Add additional fillings like sautéed bell peppers or onions for extra flavor and texture.
- Use medium heat for grilling quesadillas to ensure they get crispy without burning.
- The jalapeño cream sauce can be made ahead and refrigerated to enhance the flavors.
- Substitute flour tortillas with whole wheat or gluten-free tortillas if desired.
Keywords: quesadilla, hot honey chicken, cheesy quesadilla, spicy chicken recipe, quick dinner, Mexican-inspired, chicken recipe