Cheesy Hot Honey Chicken Quesadillas
Cheesy Hot Honey Chicken Quesadillas combine sweet heat, tender chicken, and melted cheese.Served with creamy jalapeno sauce.Ready in 45 minutes for an easy dinner.
Ingredients
For the Hot Honey Chicken:
- Boneless skinless chicken breasts or thighs
- Olive oil
- Cumin
- Chili powder
- Garlic powder
- Onion powder
- Salt
- Black pepper
- Hot honey
For the Quesadillas:
- Large flour tortillas
- Monterey Jack cheese
- Mexican blend cheese
- Sharp cheddar cheese
For the Spicy Jalapeno Cream Sauce:
- Fresh jalapenos
- Sour cream
- Mayonnaise
- Fresh lime juice
- Garlic small clove or 1/4 teaspoon garlic powder
- Salt
Instructions
Prepare the Spicy Jalapeno Cream Sauce:
- In a blender or small food processor, combine chopped jalapeno (seeds removed for less heat), sour cream, mayonnaise, lime juice, garlic, and salt. Blend until smooth and creamy. Refrigerate until ready to serve.
Cook the Hot Honey Chicken:
- Pat chicken dry and toss with olive oil, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Heat a skillet over medium-high heat and cook chicken for 4–6 minutes, stirring occasionally, until fully cooked and lightly browned. Remove from heat and drizzle with hot honey, tossing to coat evenly.
Assemble the Cheesy Hot Honey Chicken Quesadillas:
- Heat a clean skillet over medium heat and lightly grease it. Place one tortilla in the pan. Add cheese to one half, spoon hot honey chicken over it, then top with more cheese. Cook 2–3 minutes until the bottom is golden and cheese begins melting. Fold in half and cook another 2–3 minutes per side until crispy and fully melted. Rest briefly before slicing. Repeat with remaining tortillas.
Serve:
- Slice into wedges and serve warm with chilled jalapeno cream sauce. Garnish with fresh cilantro or extra jalapeno slices if desired.
Notes
- Serve with a side salad, Mexican rice, or guacamole.
- Add crushed red pepper flakes for extra heat.
- For a lighter version, use Greek yogurt instead of sour cream in the sauce.