Cheesy Hot Honey Chicken Quesadillas with Spicy Jalapeño Cream Sauce Recipe
These Cheesy Hot Honey Chicken Quesadillas are a delicious fusion of sweet, spicy, and savory flavors. Tender chicken pieces are glazed with a hot honey sauce, layered with melted cheddar and Monterey Jack cheeses, and grilled between warm flour tortillas. Served with a creamy, zesty jalapeño sauce and garnished with fresh cilantro, this dish is a perfect balance of cheesy comfort and spicy kick, ideal for quick weeknight dinners or casual gatherings.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings (2 quesadillas per serving) 1x
- Category: Main Course
- Method: Frying
- Cuisine: Mexican-American Fusion
Ingredients
Scale
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
- 0.33 cup honey
- 2–3 tablespoons hot sauce
- Shredded cheese blend (quantity as needed during assembly)
For the Jalapeño Cream Sauce
- 1 cup sour cream
- 1–2 fresh jalapeños, deseeded and chopped
- 1 teaspoon lime juice
- 0.5 teaspoon salt
For the Quesadillas
- 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, to taste)
Instructions
- Cook the Chicken: Heat olive oil in a skillet over medium-high heat. Season the chicken pieces with smoked paprika, garlic powder, onion powder, salt, and pepper. Add the chicken to the skillet and cook for about 10 minutes, stirring occasionally, until the chicken is golden brown and cooked through.
- Make the Hot Honey Sauce: In a small bowl, whisk together honey and hot sauce. Pour this sauce over the cooked chicken in the skillet, tossing well to coat each piece evenly. Keep the chicken warm until assembly.
- Prepare the Jalapeño Cream Sauce: In a separate bowl, combine sour cream, chopped deseeded jalapeños, lime juice, and salt. Mix thoroughly and refrigerate until ready to serve to allow flavors to meld.
- Assemble the Quesadillas: Lay one flour tortilla flat on a clean surface. Sprinkle a layer of shredded cheddar and Monterey Jack cheeses evenly over the tortilla. Evenly distribute a portion of the hot honey chicken on top of the cheese layer, then sprinkle a light additional layer of cheese over the chicken. Top with a second tortilla to form a sandwich.
- Cook the Quesadillas: Heat butter in a skillet over medium heat. Place the assembled quesadilla in the skillet and cook for 2-3 minutes on each side until the tortillas are golden brown and the cheese is melted inside. Adjust heat as needed to avoid burning.
- Serve: Remove the quesadilla from the skillet and slice into wedges. Serve drizzled or accompanied by the spicy jalapeño cream sauce. Garnish with fresh chopped cilantro as desired.
Notes
- Adjust the amount of hot sauce in the honey glaze to control spiciness.
- Deseeding jalapeños reduces heat in the cream sauce but you can leave seeds if more spice is preferred.
- Use a non-stick skillet or well-seasoned cast iron for best grilling results.
- Leftover quesadillas can be stored refrigerated and reheated in a skillet or oven for crispiness.
- For a gluten-free version, substitute flour tortillas with corn or gluten-free tortillas.
Keywords: chicken quesadillas, hot honey chicken, spicy jalapeño sauce, cheesy quesadillas, easy dinner, skillet quesadillas, Mexican fusion
