Cheesy Hot Honey Chicken Quesadillas with Spicy Jalapeno Cream Sauce
Crisp tortillas filled with honey and hot sauce glazed chicken and two cheeses, served with jalapeno cream sauce.
Equipment
- Large skillet
- Small bowl
Ingredients
Main Ingredients
- 16 oz boneless skinless chicken breasts cut into small pieces
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- ¼ cup honey
- 2 tbsp hot sauce
- ½ cup sour cream
- 1 jalapeno seeded and finely chopped
- 1 tsp lime juice
- 1 pinch salt
- 8 flour tortillas 8 inch
- 1 cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
- 2 tbsp unsalted butter for the pan
- 2 tbsp fresh cilantro chopped, optional garnish
Instructions
Cooking
- Cook the chicken. Season the chicken with paprika, garlic powder, onion powder, and pepper. Cook in the hot oil for about 10 minutes until golden and 165 degrees F inside.
- Add the glaze. Whisk the honey and hot sauce, pour over the chicken, and toss until coated. Keep warm.
- Make the cream sauce. Stir the sour cream, jalapeno, lime juice, and salt together and refrigerate until serving.
- Assemble. Layer the cheddar, Monterey Jack, and chicken on 4 tortillas, then cover with the remaining tortillas.
- Griddle. Melt a little butter in a skillet and cook each quesadilla 2 to 3 minutes per side until golden and the cheese melts.
- Serve. Cut into wedges, add cilantro, and serve with the cream sauce.
Notes
Substitutions: Use pepper jack for extra heat, or swap the sour cream for plain Greek yogurt.
Tips: Cut the chicken small so it fits evenly inside the tortillas.
Storage: Refrigerate leftovers up to 3 days and reheat to 165 degrees F. Keep the sauce separate.
Nutrition does not include the optional cilantro.