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Cheesy Hot Honey Chicken Quesadillas with Spicy Jalapeño Cream Sauce

Cheesy Hot Honey Chicken Quesadillas with Spicy Jalapeño Sauce

These Cheesy Hot Honey Chicken Quesadillas with Spicy Jalapeño Cream Sauce offer a flavor explosion and are ready in just 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 quesadillas
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1.5 lbs boneless skinless chicken breasts Substitute with steak or beans for a vegetarian option.
  • 0.33 cup honey Feel free to use maple syrup for a unique flavor.
  • 2-3 tablespoons hot sauce Adjust based on your spice preference.
  • 2 cups cheddar cheese Swap with Monterey Jack or Pepper Jack for a zestier kick.
  • 1 cup Monterey Jack cheese Other melty cheeses work here too.
  • 1 tablespoon olive oil Can be replaced with any neutral oil.
  • 1.5 teaspoons salt Adjust to taste; can be omitted for a low-sodium option.
  • 0.5 teaspoon black pepper Increase for extra heat or omit if preferred.
For the Spicy Jalapeño Cream Sauce
  • 1 cup sour cream Greek yogurt is a healthier alternative.
  • 1-2 jalapeños Deseeded and chopped; pickled jalapeños offer a milder flavor.
  • 1 teaspoon lime juice You can substitute with fresh lemon juice.
For the Quesadilla
  • 8 large flour tortillas Use corn tortillas for a gluten-free version.
  • 2 tablespoons butter Olive oil makes a great alternative.
  • fresh cilantro Optional but highly recommended for garnish.

Equipment

  • large skillet
  • Medium bowl
  • Small Bowl

Method
 

Step-by-Step Instructions
  1. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat until shimmering. Season the chicken breasts with salt, black pepper, smoked paprika, and garlic powder. Cook for about 10 minutes, flipping halfway, until golden brown and cooked through.
  2. While the chicken cooks, whisk together honey and hot sauce in a small bowl. Remove the chicken from the skillet, cut into bite-sized pieces, and coat with the honey and hot sauce mixture. Set aside to keep warm.
  3. In a medium bowl, combine sour cream, chopped jalapeños, lime juice, and salt. Mix well and refrigerate.
  4. Take a tortilla and lay it flat. Sprinkle cheddar and Monterey Jack cheese on one half. Add the hot honey chicken mixture and more cheese before folding the tortilla.
  5. In the same skillet, melt butter. Add an assembled quesadilla and cook for 2-3 minutes until golden brown. Flip and cook for another 2-3 minutes until the cheese is melted.
  6. Slice the quesadillas into wedges and serve hot with the jalapeño cream sauce on the side. Garnish with fresh cilantro.

Nutrition

Serving: 1quesadillaCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 80mgSodium: 700mgPotassium: 450mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 5mgCalcium: 400mgIron: 2mg

Notes

Store leftover quesadillas in airtight containers for up to 3 days. Reheat gently in a skillet to retain crispiness.

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