Cheesy Hot Honey Chicken Quesadillas with Spicy Jalapeño Cream Sauce Recipe

Introduction

These Cheesy Hot Honey Chicken Quesadillas are a perfect blend of sweet, spicy, and savory flavors. Topped with a creamy jalapeño sauce, they make an irresistible meal that’s quick to prepare and sure to satisfy your cravings.

Ingredients

• 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 pepper, to taste
• 0.33 cup honey
• 2-3 tablespoons hot sauce
• 1 cup sour cream
• 1-2 fresh jalapeños, deseeded and chopped
• 1 teaspoon lime juice
• 0.5 teaspoon salt, to taste (for sauce)
• 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

1. Step 1: In a skillet over medium-high heat, heat the olive oil. Season the chicken pieces with smoked paprika, garlic powder, onion powder, salt, and pepper.
2. Step 2: Cook the chicken for about 10 minutes until golden and cooked through.
3. Step 3: In a small bowl, whisk together honey and hot sauce. Pour this mixture over the cooked chicken and toss to coat well. Keep warm.
4. Step 4: For the jalapeño cream sauce, combine sour cream, chopped jalapeños, lime juice, garlic powder, and salt in a bowl. Refrigerate until ready to serve.
5. Step 5: To assemble quesadillas, lay one flour tortilla flat. Sprinkle a layer of cheddar and Monterey Jack cheese, then add a portion of the hot honey chicken. Add a light sprinkle of cheese and top with a second tortilla.
6. Step 6: Heat a little butter in a skillet over medium heat. Cook the quesadilla for 2–3 minutes per side until golden brown and cheese is melted.
7. Step 7: Slice into wedges, drizzle or serve with jalapeño cream sauce, and garnish with fresh cilantro if desired.

Tips & Variations

• Adjust the hot sauce amount to control spiciness.
• Add cooked bell peppers or onions for extra flavor and texture.
• For a milder sauce, use fewer jalapeños or omit seeds entirely.

Storage

Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven to keep them crispy. The jalapeño cream sauce can be kept refrigerated for up to a week.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked chicken for this recipe?

Yes, you can use pre-cooked chicken. Just toss it in the hot honey sauce and proceed with assembling the quesadillas.

How can I make this recipe dairy-free?

Substitute the cheeses with dairy-free alternatives and use a non-dairy sour cream to prepare the jalapeño cream sauce.

Cheesy Hot Honey Chicken Quesadillas with Spicy Jalapeño Cream Sauce Recipe

Print Recipe

★★★★★

4.7 from 69 reviews

Delight in these Cheesy Hot Honey Chicken Quesadillas featuring tender, seasoned chicken coated in a sweet and spicy honey-hot sauce glaze, melted cheddar and Monterey Jack cheeses layered between warm flour tortillas, and served alongside a zesty spicy jalapeño cream sauce. Perfect as a flavorful and comforting meal, these quesadillas combine creamy, spicy, and savory flavors in a quick stovetop preparation.

• Author: Rami
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings (2 quesadillas per serving) 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican-American

Ingredients

Scale 1x2x3x

For the Chicken

• 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

For the Jalapeño Cream Sauce

• 1 cup sour cream
• 1–2 fresh jalapeños, deseeded and chopped
• 1 teaspoon lime juice
• 0.5 teaspoon salt, to taste
• 1/4 teaspoon garlic powder

For the Quesadillas

• 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

1. Cooking the Chicken: Heat olive oil in a skillet over medium-high heat. Season the chicken pieces with smoked paprika, garlic powder, onion powder, salt, and pepper. Add the chicken to the skillet and cook for about 10 minutes, stirring occasionally, until golden brown and cooked through. In a small bowl, whisk together honey and hot sauce. Pour this mixture over the cooked chicken in the skillet and toss to coat evenly. Keep the chicken warm while you prepare the rest.
2. Preparing the Jalapeño Cream Sauce: In a separate bowl, combine sour cream, deseeded and chopped jalapeños, lime juice, garlic powder, and salt. Mix well until smooth. Refrigerate the sauce until ready to serve to allow flavors to meld.
3. Assembling the 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 an even portion of the hot honey chicken over the cheese. Sprinkle a little more cheese on top of the chicken to help the quesadilla stick together. Cover with a second tortilla.
4. Cooking the Quesadillas: In a clean skillet over medium heat, melt a little butter. Carefully place the assembled quesadilla in the skillet and cook for 2-3 minutes per side, pressing lightly with a spatula, until the tortillas are golden brown and the cheeses inside have melted. Remove from the skillet and let cool slightly before slicing.
5. Serving: Cut each quesadilla into wedges. Drizzle or serve with the chilled spicy jalapeño cream sauce. Garnish with freshly chopped cilantro as desired. Serve immediately for best taste and texture.

Notes

• You can adjust the quantity of hot sauce to make the dish milder or spicier according to your preference.
• Additional fillings like sautéed bell peppers or onions can be added to the quesadillas for extra flavor and texture.
• Use fresh, good quality honey and hot sauce for the best balance of flavor in the chicken glaze.
• Ensure to deseed jalapeños for the cream sauce if a milder dip is desired; keep seeds to increase heat.
• Butter used for grilling can be substituted with oil if dairy-free option is needed, though it may alter flavor slightly.

Keywords: Chicken, Cream Sauce, Honey, Quesadilla, Spicy, Jalapeño, Cheesy, Comfort Food