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Cheesy Hot Honey Chicken Quesadillas

Cheesy Hot Honey Chicken Quesadillas for a Flavor Explosion

Enjoy a flavor explosion with Cheesy Hot Honey Chicken Quesadillas, combining crispy tortillas, savory chicken, and a sweet-spicy honey sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 quesadillas
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1.5 lbs Boneless, skinless chicken breasts You can swap it for steak or beans for a vegetarian twist.
  • 1 tablespoon Olive oil Any cooking oil works here too.
  • 1 teaspoon Smoked paprika Regular paprika is a great substitute.
  • 1 teaspoon Garlic powder Fresh garlic can be used as a delightful alternative.
  • 1 teaspoon Onion powder Fresh onion is an option if preferred.
  • 1 teaspoon Salt Adjust according to your taste preferences.
  • 0.5 teaspoon Pepper Adjust according to your taste preferences.
For the Sauce
  • 0.33 cup Honey Agave syrup makes an excellent substitute.
  • 2-3 tablespoons Hot sauce Feel free to adjust based on your spice tolerance.
For the Jalapeño Cream Sauce
  • 1 cup Sour cream Greek yogurt is a healthier alternative.
  • 1-2 Fresh jalapeños Pickled jalapeños can be used for less spice.
  • 1 teaspoon Lime juice Lemon juice can be used as an alternative.
For the Quesadillas
  • 8 large Flour tortillas Consider whole wheat or corn tortillas as substitutes.
  • 2 cups Shredded cheddar cheese Monterey Jack is a great alternative.
  • 1 cup Shredded Monterey Jack cheese Mozzarella can also be used.
  • 2 tablespoons Butter Use cooking spray for a lighter option if desired.
  • Fresh cilantro For garnish, omit if not to your taste.

Equipment

  • Large Skillet
  • Medium bowl
  • small bowl

Method
 

Step-by-Step Instructions
  1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season chicken with smoked paprika, garlic powder, onion powder, salt, and pepper. Cook for about 5 minutes each side until cooked through at 165°F. Remove and let rest before slicing.
  2. In a small bowl, whisk together ⅓ cup of honey and 2–3 tablespoons of hot sauce. Pour over the cooked chicken, stirring to coat evenly. Keep warm over low heat.
  3. In a medium bowl, combine 1 cup of sour cream, chopped jalapeños, and 1 teaspoon of lime juice. Mix in 1 teaspoon of garlic powder and a pinch of salt until smooth. Refrigerate until serving.
  4. Lay out 4 tortillas, on half sprinkle 1 cup cheddar and ½ cup Monterey Jack cheese. Add hot honey chicken, top with more cheese, then fold.
  5. Melt 2 tablespoons of butter in the skillet. Cook folded quesadillas for 2-3 minutes until golden brown, flip and repeat.
  6. Remove from skillet, let sit for a minute before cutting into wedges. Drizzle with jalapeño cream sauce and garnish with cilantro.

Nutrition

Serving: 1quesadillaCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 8gCholesterol: 65mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 8gVitamin A: 600IUVitamin C: 5mgCalcium: 350mgIron: 2mg

Notes

Serve immediately for the best taste and texture. Experiment with different fillings for personalized quesadillas.

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