Cheesy Hot Honey Chicken Quesadillas with Spicy Jalapeño Cream Sauce Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
