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Cheesy Hot Honey Chicken Quesadillas

Cheesy Hot Honey Chicken Quesadillas for Spicy Flavor Lovers

Cheesy Hot Honey Chicken Quesadillas combine juicy chicken, gooey cheese, and sweet hot honey for a spicy flavor experience.
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Prep Time 10 minutes
Cook Time 20 minutes
Chilling Time 10 minutes
Total Time 30 minutes
Servings: 4 quesadillas
Course: Dinner
Cuisine: Mexican
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lb Boneless, Skinless Chicken Breasts Tender pieces for juiciness
  • 1 tbsp Olive Oil For sautéing
  • 1 tsp Smoked Paprika Adjust according to taste
  • 1 tsp Garlic Powder Or fresh garlic for bolder taste
  • 1 tsp Onion Powder Substitute with fresh onions if desired
  • to taste Salt
  • to taste Pepper
For the Hot Honey Sauce
  • 1/4 cup Honey
  • 2 tbsp Hot Sauce Adjust according to heat preference
For the Jalapeño Cream Sauce
  • 1/2 cup Sour Cream Or Greek yogurt for a tangy twist
  • 1-2 Fresh Jalapeños Deseeded for less heat
  • 1/2 tbsp Lime Juice Freshly squeezed is best
  • 1 tsp Garlic Powder
For the Quesadillas
  • 4 pieces Flour Tortillas Corn or whole grain can work
  • 1 cup Shredded Cheddar and Monterey Jack Cheese Blend melts beautifully
  • 2 tbsp Butter For grilling

Equipment

  • Skillet
  • Mixing bowl
  • Spatula

Method
 

Step-by-Step Instructions
  1. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Season the chicken breasts with paprika, garlic powder, onion powder, salt, and pepper. Sauté for about 10 minutes until golden brown and cooked through.
  2. In a mixing bowl, combine ¼ cup honey with 2 tablespoons hot sauce. Stir until blended, then drizzle over cooked chicken, tossing to coat evenly.
  3. In a separate bowl, mix together ½ cup sour cream, 1-2 chopped jalapeños, and lime juice. Add a pinch of garlic powder and stir until smooth. Chill until ready to serve.
  4. Take a tortilla and place ¼ cup of cheese on one half. Add a portion of hot honey chicken, followed by more cheese. Fold the tortilla and press gently.
  5. In the skillet, melt 1 tablespoon of butter over medium heat. Cook the quesadilla for 2-3 minutes until the bottom is golden brown, then flip and add another tablespoon of butter, cooking for another 2-3 minutes until cheese is melted.
  6. Remove quesadillas from the skillet and let rest for a minute. Cut into wedges and serve with the jalapeño cream sauce and garnished with cilantro.

Nutrition

Serving: 1quesadillaCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 300mgFiber: 2gSugar: 8gVitamin A: 500IUVitamin C: 5mgCalcium: 250mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. For freezer storage, wrap individually in plastic and aluminum foil for up to 2 months.

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