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Cheesy Hot Honey Chicken Quesadillas with Spicy Jalapeño Cream Sauce

Cheesy Hot Honey Chicken Quesadillas with Zesty Cream Sauce

This Cheesy Hot Honey Chicken Quesadillas recipe combines sweet-hot honey with savory chicken for a flavorful and easy dinner.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 quesadillas
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pieces Boneless, Skinless Chicken Breasts Substitute with steak or beans for vegetarian option.
  • 1 tablespoon Olive Oil Any neutral oil can serve as a substitute.
  • 1 teaspoon Smoked Paprika Regular paprika can be used.
  • 1 teaspoon Garlic Powder Fresh garlic can be swapped in.
  • 1 teaspoon Onion Powder Can be omitted or replaced.
  • to taste Salt
  • to taste Pepper
  • 2 tablespoons Honey Maple syrup can be used.
  • to taste Hot Sauce Customize based on spice tolerance.
For the Cream Sauce
  • 1 cup Sour Cream Greek yogurt can be used.
  • 2 pieces Fresh Jalapeños Use milder peppers if needed.
  • 1/2 cup Lime Juice Vinegar can replace it.
For the Quesadillas
  • 4 pieces Flour Tortillas Corn tortillas are a gluten-free option.
  • 1 cup Shredded Cheddar Cheese Another melting cheese can be used.
  • 1 cup Shredded Monterey Jack Cheese Pepper jack can be used for more heat.
  • 1 tablespoon Butter Oil can be used as a dairy-free alternative.
  • to taste Fresh Cilantro Optional garnish.

Equipment

  • Skillet
  • Mixing Bowl
  • Sharp Knife

Method
 

Step-by-Step Instructions
  1. In a skillet over medium-high heat, warm olive oil. Season chicken breasts with smoked paprika, garlic powder, onion powder, salt, and pepper. Sear for about 10 minutes until golden and cooked through. Remove from heat, toss with honey and hot sauce, and keep warm.
  2. In a bowl, combine sour cream with chopped jalapeños, lime juice, garlic powder, and a pinch of salt. Stir until smooth and refrigerate.
  3. Lay a tortilla on a surface. Sprinkle cheddar cheese on half, add hot honey chicken, then another layer of cheese. Fold tortilla in half to create a quesadilla.
  4. Heat a skillet over medium heat and melt butter. Cook quesadilla for 2-3 minutes until golden brown. Flip and grill for another 2-3 minutes.
  5. Once crispy and golden, remove from skillet and cool for a minute. Slice into wedges and serve with jalapeño cream sauce, garnished with cilantro if desired.

Nutrition

Serving: 1quesadillaCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 600mgPotassium: 350mgFiber: 2gSugar: 5gVitamin A: 15IUVitamin C: 20mgCalcium: 20mgIron: 10mg

Notes

Control spice level by adjusting hot sauce in the chicken mix and ensure a properly heated skillet for crispy quesadillas.

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