Cheesy Hot Honey Chicken Quesadillas with Spicy Jalapeño Cream Sauce
Creamy, juicy, spicy, and slightly sweet – these Cheesy Hot Honey Chicken Quesadillas with Spicy Jalapeño Cream Sauce are the kind of comfort food that disappears fast at the dinner table.
Equipment
- 1 Skillet
Ingredients
Ingredients
- 1.5 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
- 0.5 teaspoon pepper to taste
- 0.33 cup honey
- 2-3 tablespoons hot sauce adjust to taste
- 1 cup sour cream
- 1-2 fresh jalapeños deseeded and chopped
- 1 teaspoon lime juice
- 0.5 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
Instructions
- First up, preheat a skillet over medium heat and add your olive oil. This helps the chicken get a nice golden sear which is a good base for the whole dish.
- Mix chicken pieces with smoked paprika, garlic powder, onion powder, salt, and pepper in a bowl. You gotta get that seasoning evenly coated so every bite packs flavor.
- Add the seasoned chicken to the skillet and cook it until it’s golden and cooked through. This usually takes about 8 to 10 minutes. Don’t overcrowd the pan, or it won’t brown right.
- Once chicken’s done, toss it with honey and your chosen amount of hot sauce. This sauce coats it perfectly and gets sticky-wild good.
- Spread sour cream on one half of each tortilla, then pile on your hot honey chicken. Fold that tortilla over so it sandwiches all that goodness.
- Heat butter in the skillet again and cook each folded tortilla for 2-3 minutes on each side till crispy and cheese inside is all melty. Repeat with remaining tortillas and fill up your plate.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet for best texture.