Description
Cheesy hot honey chicken quesadillas are a fusion of gooey melted cheese, spicy-sweet hot honey chicken, and crispy tortillas. Perfect for weeknight dinners, game nights, or as a homemade treat. Easily made gluten-free, dairy-free, or vegan.
Ingredients
For the Chicken:
– 1.5 lbs boneless, skinless chicken breasts, cut into small pieces
– 1 tbsp olive oil
– 1 tsp smoked paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp salt
– ½ tsp black pepper
– ⅓ cup honey
– 2–3 tbsp hot sauce (substitute sriracha or chili paste if needed)
For the Jalapeño Cream Sauce:
– 1 cup sour cream (substitute plant-based sour cream for vegan diets)
– 1–2 fresh jalapeños, deseeded and finely chopped
– 1 tsp lime juice
– ½ tsp salt
For the Quesadillas:
– 8 large flour tortillas (substitute gluten-free tortillas if needed)
– 2 cups shredded cheddar cheese
– 1 cup shredded Monterey Jack cheese
– 2 tbsp butter (substitute plant-based butter for vegan diets)
For Garnish (Optional):
– Fresh cilantro, chopped
Instructions
- Heat olive oil in a large skillet over medium-high heat. Toss chicken pieces with smoked paprika, garlic powder, onion powder, salt, and black pepper until evenly coated. Add to skillet and cook for 8–10 minutes, stirring occasionally, until golden and fully cooked.
- Whisk together honey and hot sauce in a small bowl. Pour over cooked chicken and toss well to coat. Keep warm.
- Combine sour cream, chopped jalapeños, lime juice, and salt in a bowl. Stir well, taste, and adjust seasoning if needed. Cover and refrigerate until serving.
- Lay a flour tortilla flat. Sprinkle about 1/8 of the cheddar and Monterey Jack cheese over one half. Top with a portion of hot honey chicken, add a little more cheese, then fold the tortilla in half.
- Heat a skillet over medium heat and melt butter. Cook each quesadilla for 2–3 minutes per side until golden brown and cheese is melted.
- Remove from skillet and let rest for 1 minute before cutting into wedges.
- Cut quesadillas into wedges and serve with jalapeño cream sauce. Garnish with fresh cilantro if desired.
Notes
– Use high-quality cheese: This ensures maximum meltiness and flavor. Substitute plant-based ingredients for vegan diets.
– Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the oven. Avoid microwaving if possible.
– Customizations: Swap chicken with beef, pork, tofu, or shrimp for variety. Add sautéed onions, bell peppers, or roasted corn for added complexity.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish / Snack
- Method: Pan-Frying
- Cuisine: Mexican-Inspired / Fusion
Nutrition
- Serving Size: 2 quesadilla wedges
- Calories: ~450
- Sugar: 15g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg