Cheesy Hot Honey Chicken Quesadillas with Spicy Jalapeño Cream Sauce Recipe

Introduction

Cheesy Hot Honey Chicken Quesadillas are a delightful blend of spicy, sweet, and savory flavors wrapped in crispy tortillas. Paired with a creamy, spicy jalapeño sauce, this dish makes for a perfect quick meal or a crowd-pleasing appetizer.

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
• 1 teaspoon garlic powder
• 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)

Instructions

1. Step 1: Heat olive oil in a skillet over medium-high heat. Season the chicken pieces with smoked paprika, garlic powder, onion powder, salt, and pepper. Cook the chicken for about 10 minutes, until golden and cooked through.
2. Step 2: In a small bowl, whisk together the honey and hot sauce. Pour this mixture over the cooked chicken in the skillet and toss to coat evenly. Keep warm while preparing the sauce and quesadillas.
3. Step 3: For the spicy jalapeño cream sauce, combine sour cream, chopped jalapeños, lime juice, garlic powder, and salt in a bowl. Mix well and refrigerate until ready to serve.
4. Step 4: Lay one tortilla flat and sprinkle a layer of shredded cheddar and Monterey Jack cheese evenly over it. Add a generous portion of the hot honey chicken on top, then sprinkle a little more cheese. Place a second tortilla on top to form a sandwich.
5. Step 5: In a clean skillet over medium heat, melt a bit of butter. Carefully place the quesadilla in the skillet and cook for 2-3 minutes per side, or until the tortillas are golden brown and the cheese has melted.
6. Step 6: Remove quesadillas from the skillet and let them cool slightly. Slice into wedges, drizzle or serve with the jalapeño cream sauce, and garnish with chopped fresh cilantro if desired.

Tips & Variations

• Use rotisserie chicken to save time; simply toss with hot honey sauce before assembling.
• Add diced red onions or bell peppers for extra crunch and flavor.
• For a milder sauce, reduce the amount of jalapeños or remove them entirely.
• Try swapping Monterey Jack for mozzarella or pepper jack cheese for a different flavor profile.

Storage

Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to keep the tortillas crispy. Keep the jalapeño cream sauce refrigerated separately and stir well before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, simply use gluten-free tortillas instead of flour ones. Ensure your other ingredients, like hot sauce, do not contain gluten.

How spicy is the jalapeño cream sauce?

The sauce has a mild to moderate heat depending on how many jalapeños you use and whether you remove the seeds. Adjust the heat by using fewer jalapeños or leaving the seeds in for extra spice.

Cheesy Hot Honey Chicken Quesadillas with Spicy Jalapeño Cream Sauce Recipe

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4.6 from 103 reviews

Delicious Cheesy Hot Honey Chicken Quesadillas topped with a spicy and creamy jalapeño sauce. Tender chicken is cooked with smoky spices, honey, and hot sauce for a perfect balance of sweet and heat, melted between gooey cheddar and Monterey Jack cheeses in crispy golden tortillas.

• Author: Lily
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings (2 quesadillas each) 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican-American

Ingredients

Scale 1x2x3x

For the Hot Honey Chicken:

• 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

For the Spicy Jalapeño Cream Sauce:

• 1 cup sour cream
• 1–2 fresh jalapeños, deseeded and chopped
• 1 teaspoon lime juice
• 1 teaspoon garlic powder
• ½ 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
• Fresh cilantro, chopped (for garnish)

Instructions

1. Cook the Chicken: Heat olive oil in a skillet over medium-high heat. Season the diced chicken with smoked paprika, garlic powder, onion powder, salt, and pepper. Cook chicken for about 10 minutes until golden brown and cooked through.
2. Make the Hot Honey Sauce: In a small bowl, whisk together honey and hot sauce. Pour this mixture over the cooked chicken and toss to coat evenly. Keep the chicken warm.
3. Prepare the Jalapeño Cream Sauce: In a separate bowl, combine sour cream, chopped deseeded jalapeños, lime juice, garlic powder, and salt. Mix well and refrigerate until ready to serve for best flavor.
4. Assemble the Quesadillas: Lay a flour tortilla flat on the surface. Sprinkle a layer of shredded cheddar and Monterey Jack cheese, then add a generous portion of the hot honey chicken. Top with a light sprinkle of cheese, then place a second tortilla on top.
5. Grill the Quesadillas: Heat a skillet over medium heat and melt a little butter. Place the quesadilla in the skillet and cook for 2-3 minutes on each side until the tortillas are golden brown and the cheese is melted.
6. Serve: Slice quesadillas into wedges, drizzle with or serve alongside the spicy jalapeño cream sauce, and garnish with chopped fresh cilantro if desired. Enjoy warm.

Notes

• Remove seeds from jalapeños to reduce spice level for the cream sauce if preferred.
• You can adjust the amount of hot sauce in the chicken to control the heat.
• Use a mix of cheddar and Monterey Jack cheese for the best melt and flavor balance.
• For crispier quesadillas, add a little extra butter when grilling and cook slightly longer.
• Leftover chicken can be stored in the fridge for up to 3 days and used in other dishes.

Keywords: hot honey chicken quesadillas, spicy jalapeño cream sauce, cheesy quesadillas, easy chicken quesadillas, Mexican American recipes, spicy creamy dipping sauce