Description
These Cheesy Hot Honey Chicken Quesadillas combine tender, smoky-spiced chicken coated in a sweet and spicy hot honey sauce with melted cheddar and Monterey Jack cheeses, all grilled to golden perfection between warm flour tortillas. Served with a zesty jalapeño sour cream sauce and fresh cilantro garnish, this quick and satisfying recipe offers a fantastic balance of heat, sweetness, and cheesy goodness perfect for a weeknight dinner or casual gathering.
Ingredients
Scale
Chicken and Marinade
- 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
Jalapeño Sour Cream Sauce
- 1 cup sour cream
- 1–2 fresh jalapeños, deseeded and chopped
- 1 teaspoon lime juice
- 1 teaspoon garlic powder
- 0.5 teaspoon salt, to taste
Quesadilla Assembly
- 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
- Heat the Skillet: Place a skillet over medium-high heat and add the olive oil, allowing it to warm for a minute to prepare for cooking the chicken.
- Season the Chicken: In a bowl, season the chicken pieces evenly with smoked paprika, garlic powder, onion powder, salt, and pepper to infuse them with smoky and savory flavors.
- Cook the Chicken: Add the seasoned chicken to the hot skillet and cook for about 10 minutes, stirring occasionally, until the chicken is golden brown and cooked through.
- Prepare Hot Honey Sauce: In a small bowl, whisk together honey and hot sauce to create the sweet and spicy glaze. Pour this mixture over the cooked chicken and toss well to coat all pieces evenly. Keep the glazed chicken warm.
- Make Jalapeño Sour Cream Sauce: In a separate bowl, combine sour cream with chopped jalapeños, lime juice, garlic powder, and salt. Mix thoroughly and refrigerate until ready to serve to add a cool and tangy contrast to the quesadillas.
- Assemble the Quesadillas: Lay one flour tortilla flat on a clean surface. Sprinkle a generous layer of cheddar and Monterey Jack cheese on top, then evenly distribute a portion of the hot honey chicken. Add another light sprinkle of cheese on top and cover with a second tortilla to form a sandwich.
- Heat the Pan for Grilling: Place a clean skillet over medium heat and melt a tablespoon of butter to prevent sticking and add flavor.
- Grill the Quesadilla: Carefully transfer the assembled quesadilla to the skillet. Cook for 2-3 minutes on each side until the tortilla is golden brown and crispy and the cheese is fully melted inside.
- Slice and Serve: Remove the grilled quesadilla from the skillet and slice into wedges. Drizzle with jalapeño sour cream sauce or serve the sauce on the side. Garnish with fresh chopped cilantro for an herbaceous finish.
Notes
- Adjust the amount of hot sauce in the honey glaze to suit your preferred spice level.
- You can add other fillings such as sautéed bell peppers or onions for extra flavor and texture.
- For a crispier quesadilla, press gently with a spatula while grilling.
- Use fresh jalapeños for the sauce and remove seeds to reduce heat if desired.
- Leftover quesadillas can be reheated in a skillet or air fryer for best results.
Keywords: chicken quesadillas, hot honey chicken, spicy quesadillas, cheesy quesadillas, easy dinner, skillet quesadillas, jalapeño sauce