Are you craving a delicious meal that’s packed with flavor? Look no further than these Cheesy Hot Honey Chicken Quesadillas with Spicy Jalapeño Cream Sauce! This dish combines tender chicken, melty cheese, and a kick of heat from jalapeños, all drizzled with a sweet and spicy honey sauce. It’s perfect for a quick dinner or a fun gathering with friends.
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Why Make This Recipe
There are many reasons to love this recipe. First, it’s easy to make, taking only about 30 minutes from prep to plate. Second, the combination of sweet and spicy flavors elevates a classic quesadilla into something extraordinary. Plus, it’s customizable! You can adjust the heat level to suit your taste and add other ingredients if you like. This dish is sure to be a hit with family and friends.
How to Make Cheesy Hot Honey Chicken Quesadillas
Ingredients
- 1½ 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
- ½ teaspoon pepper, to taste
- ⅓ cup honey
- 2-3 tablespoons hot sauce
- 1 cup sour cream
- 1-2 fresh jalapeños, deseeded and chopped
- 1 teaspoon lime juice
- ½ teaspoon salt, to taste
- 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)
Directions
- In a skillet over medium-high heat, add olive oil.
- Season the chicken with smoked paprika, garlic powder, onion powder, salt, and pepper.
- Cook the chicken for about 10 minutes until it turns golden and is cooked through.
- In a small bowl, whisk together honey and hot sauce. Pour this mixture over the cooked chicken and toss until the chicken is well coated. Keep warm.
- Prepare the Jalapeño Cream Sauce: In a separate bowl, mix sour cream, chopped jalapeños, lime juice, garlic powder, and salt. Refrigerate until you are ready to serve.
- Take a flour tortilla and lay it flat. Sprinkle a layer of cheddar and Monterey Jack cheese on top, then add a portion of the hot honey chicken.
- Add another light sprinkle of cheese and top with a second tortilla.
- In a skillet over medium heat, melt a little butter. Place the quesadilla in the skillet and cook for 2-3 minutes per side until it is golden brown and the cheese is melted.
- Slice into wedges, and drizzle or serve with the jalapeño cream sauce. Garnish with fresh cilantro if desired.
How to Serve Cheesy Hot Honey Chicken Quesadillas
These quesadillas are best served hot and fresh. You can place them on a large platter and serve them with the spicy jalapeño cream sauce on the side for dipping. Fresh cilantro adds a lovely touch when sprinkled on top.
How to Store Cheesy Hot Honey Chicken Quesadillas
If you have leftovers, store them in an airtight container in the refrigerator. They can last for about 2-3 days. To reheat, place them in a skillet over low heat until warmed through, or use the microwave.
Tips to Make Cheesy Hot Honey Chicken Quesadillas
- Feel free to adjust the amount of hot sauce to control the spiciness.
- You can add other fillings like bell peppers or onions for extra flavor.
- Make sure to let the chicken rest briefly after cooking for juicier pieces.
Variation
You can easily substitute the chicken with steak or even beans for a vegetarian option. Experiment with different types of cheese or let your creativity shine with your favorite toppings!
FAQs
1. Can I make these quesadillas ahead of time?
Yes, you can prepare the chicken and cream sauce ahead of time and assemble the quesadillas right before you cook them.
2. What can I serve with these quesadillas?
These quesadillas go well with guacamole, salsa, or a fresh salad for a complete meal.
3. Can I freeze these quesadillas?
Yes, you can freeze them. Wrap the assembled quesadillas tightly in plastic wrap and place them in a freezer bag. Reheat from frozen in a skillet until warm.
Enjoy making and eating these tasty Cheesy Hot Honey Chicken Quesadillas!
Cheesy Hot Honey Chicken Quesadillas
Ingredients
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 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
For the Quesadillas
- 8 large flour tortillas
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons butter, for grilling
- to taste Fresh cilantro, chopped (for garnish)
Instructions
Cooking the Chicken
- In a skillet over medium-high heat, add olive oil.
- Season the chicken with smoked paprika, garlic powder, onion powder, salt, and pepper.
- Cook the chicken for about 10 minutes until it turns golden and is cooked through.
- In a small bowl, whisk together honey and hot sauce. Pour this mixture over the cooked chicken and toss until the chicken is well coated. Keep warm.
Preparing the Jalapeño Cream Sauce
- In a separate bowl, mix sour cream, chopped jalapeños, lime juice, garlic powder, and salt. Refrigerate until you are ready to serve.
Assembling the Quesadillas
- Take a flour tortilla and lay it flat. Sprinkle a layer of cheddar and Monterey Jack cheese on top, then add a portion of the hot honey chicken.
- Add another light sprinkle of cheese and top with a second tortilla.
Cooking the Quesadillas
- In a skillet over medium heat, melt a little butter.
- Place the quesadilla in the skillet and cook for 2-3 minutes per side until it is golden brown and the cheese is melted.
- Slice into wedges, and drizzle or serve with the jalapeño cream sauce. Garnish with fresh cilantro if desired.
