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Cheesy Hot Honey Chicken Quesadillas

Cheesy Hot Honey Chicken Quesadillas for a Flavor Party

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Enjoy these Cheesy Hot Honey Chicken Quesadillas, a quick and customizable delight perfect for any dinner party.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 4 quesadillas
Course: Dinner
Cuisine: Mexican
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Filling
  • 2 lbs Boneless, Skinless Chicken Breasts Feel free to swap with marinated steak or plant-based options like black beans.
  • 2 tbsp Olive Oil You can use vegetable oil in a pinch.
  • 1 tbsp Smoked Paprika Regular paprika works well if you don't have smoked.
  • 1 tsp Garlic Powder Use fresh minced garlic for a more robust taste.
  • 1 tsp Onion Powder Consider using fresh diced onions for added texture.
  • 1 tsp Salt Adjust according to your taste preferences.
  • 1 tsp Pepper Adjust according to your taste preferences.
  • 1/4 cup Honey Maple syrup is a tasty alternative.
  • 2 tbsp Hot Sauce Adjust to your desired spice level.
For the Jalapeño Cream Sauce
  • 1 cup Sour Cream Greek yogurt is a good substitute for a lighter option.
  • 2 medium Fresh Jalapeños Deseed them for less heat if preferred.
  • 2 tbsp Lime Juice Lemon juice can also work in a pinch.
For Assembly
  • 4 large Flour Tortillas Swap for corn tortillas for a gluten-free version.
  • 2 cups Shredded Cheddar & Monterey Jack Cheese Feel free to mix in your favorite cheese varieties.
  • 2 tbsp Butter Non-stick spray can work as an alternative.
  • 1/4 cup Fresh Cilantro Optional garnish.

Equipment

  • Large skillet

Method
 

Step-by-Step Instructions
  1. Cook Chicken: Heat olive oil in a skillet over medium-high heat. Add seasoned chicken breasts and sauté for about 10 minutes until golden brown and cooked through. Remove from pan and let rest.
  2. Prepare Hot Honey Mixture: Whisk together honey and hot sauce in a bowl, add chopped chicken, and coat with the mixture.
  3. Make Jalapeño Cream Sauce: Combine sour cream, diced jalapeños, lime juice, and garlic powder, stir well and chill in the refrigerator.
  4. Assemble Quesadillas: On a tortilla, sprinkle cheese, add hot honey chicken, then top with more cheese. Fold the tortilla in half.
  5. Grill Quesadillas: Melt butter in the skillet, grill the quesadilla for 2-3 minutes on each side until golden brown and crispy.
  6. Serve: Let the quesadilla cool, slice into wedges, and serve with jalapeño cream sauce and cilantro.

Nutrition

Serving: 1quesadillaCalories: 500kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 10gVitamin A: 500IUVitamin C: 15mgCalcium: 300mgIron: 2mg

Notes

Let the quesadillas rest for a minute after grilling for cleaner cuts. Feel free to experiment with fillings such as black beans or vegetables.

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