Print

Cheesy Hot Honey Chicken Quesadillas with Spicy Jalapeño Cream Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A comforting dish that features warm, crispy tortillas filled with juicy spiced chicken and melted cheese, drizzled with hot honey and served with a creamy jalapeño sauce.

Ingredients

Scale
  • 2 chicken breasts
  • 1 tablespoon olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons hot honey
  • 4 flour tortillas
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 tablespoon butter
  • 1/2 cup sour cream
  • 2 tablespoons mayonnaise
  • 1 jalapeño, seeded and chopped
  • 1 tablespoon lime juice
  • 1 clove garlic, minced
  • 1/4 teaspoon cayenne pepper

Instructions

  1. Make the Spicy Jalapeño Cream Sauce by combining sour cream, mayonnaise, jalapeño, lime juice, minced garlic, salt, and cayenne pepper in a bowl. Stir well and refrigerate.
  2. Marinate the Chicken by whisking olive oil, chili powder, garlic powder, smoked paprika, salt, black pepper, and hot honey. Add chicken breasts, toss, and let marinate for 10 minutes.
  3. Cook the Chicken in a skillet over medium-high heat for 6–7 minutes on each side until cooked through and golden brown. Slice into thin strips.
  4. Prepare the Skillet for Quesadillas by wiping out the skillet and reducing heat to medium-low. Melt butter.
  5. Assemble the Quesadilla by placing one tortilla in the skillet, adding half of the cheddar and Monterey Jack cheese, layering sliced chicken, and topping with more cheese. Cover with another tortilla.
  6. Cook the Quesadilla for 2–3 minutes on each side, until golden brown and cheese is melted. Press gently with a spatula.
  7. Slice and Serve by transferring the quesadilla to a board, slicing into wedges, and repeating the process. Serve hot with spicy jalapeño cream sauce.

Notes

Serve with guacamole or a garden salad. Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

Scroll to Top