Cheesy Hot Honey Chicken Quesadillas with Spicy Jalapeño Cream Sauce Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
