Cheesy hot honey chicken quesadillas served on a platter with dipping sauce

Cheesy Hot Honey Chicken Quesadillas

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Cheesy Hot Honey Chicken Quesadillas: A Cozy Comfort Food Experience

There’s something undeniably comforting about biting into a crispy, cheesy quesadilla, especially when it’s packed with tender, flavorful chicken and a hint of spicy sweetness. I distinctly remember the first time my grandmother introduced me to the concept of hot honey drizzled atop savory dishes. I was skeptical, but that first bite changed everything. The balance of heat and sweetness felt like a warm hug on a chilly evening, and ever since then, I’ve been on a mission to recreate that magic in my own kitchen.

This recipe for Cheesy Hot Honey Chicken Quesadillas is sure to take your taste buds on a journey of creamy goodness and spicy delight. Perfect for an easy weeknight dinner, these quesadillas are a fantastic way to bring the family together around the table or impress guests with a unique twist on a classic dish. Trust me, this is one you’ll definitely want to pin for later!

Why You’ll Love This Recipe

  • Quick and Easy: Ready in under 30 minutes, making it perfect for busy weeknights.
  • Family-Friendly: A crowd-pleaser that everyone will love, from kids to adults.
  • Flavorful Filling: The combination of hot honey and tender chicken takes it to the next level!
  • Customizable: Make it your own with various toppings or spice levels.
  • Comforting Goodness: Gooey cheese and crispy tortillas create a warm, cozy dish you’ll crave.

What You’ll Need

Gather These Simple 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
  • 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)

Let’s Make It Together

  1. Cooking the Chicken: In a skillet over medium heat, warm the olive oil. Add the chicken pieces, then sprinkle the smoked paprika, garlic powder, onion powder, salt, and pepper over the top. Sauté until the chicken is tender and golden, about 7-10 minutes. Once cooked, set aside.

  2. Preparing the Jalapeño Cream Sauce: In a small bowl, mix together the sour cream, chopped jalapeños, lime juice, and salt. Taste and adjust seasonings as desired. This creamy sauce will add a fresh kick to each bite!

  3. Assembling the Quesadillas: On a tortilla, layer a generous portion of the cooked chicken, then sprinkle with a mix of cheddar and Monterey Jack cheese. Drizzle hot honey over the chicken, and spread a layer of the jalapeño cream sauce. Top with another tortilla.

  4. Cooking the Quesadillas: In a medium skillet, melt 1 tablespoon of butter over medium heat. Carefully place the quesadilla in the skillet and grill until golden brown, about 3-4 minutes on each side, adding more butter as needed. Repeat with the remaining tortillas. Slice into wedges for serving.

  5. Garnishing: Serve the quesadillas warm, garnished with fresh cilantro and an extra drizzle of hot honey if desired. Enjoy the crispy, cheesy goodness!

Fun Ways to Customize It

  • Extra Veggies: Add sautéed bell peppers or onions for added crunch and flavor.
  • Spicy Kick: For those who like it hot, add extra jalapeños or even a sprinkle of crushed red pepper flakes.
  • Smoky Touch: Incorporate some smoked gouda or pepper jack cheese for a smokier flavor profile.
  • Tropical Twist: Add a spoonful of pineapple salsa to each quesadilla for a refreshing, sweet contrast to the heat.

Chef Emma’s Helpful Tips

  • Make-Ahead: You can prep the chicken and jalapeño cream sauce a day in advance. Just warm them up before assembling the quesadillas.
  • Storage: Store any leftover quesadillas in an airtight container in the fridge for up to 3 days. They reheat beautifully in a skillet!
  • Slicing Trick: Use a pizza cutter for easy, even slices after grilling.
  • Ingredient Swaps: Feel free to swap out the chicken for shredded beef or keep it vegetarian by using black beans instead!

What’s Inside – Nutrition Breakdown

Servings: 8 Quesadillas
Calories per Serving: Approximately 394
Carbs: 35g
Sugar: 7g
Fat: 21g
Protein: 22g
Sodium: 650mg

Frequently Asked Questions

  • Can I make this ahead? Yes! You can prepare the chicken and jalapeño cream sauce a day in advance.
  • Can I use different ingredients? Absolutely! Substituting the chicken with beef, or adding extra veggies are great ways to customize these quesadillas.
  • How do I store leftovers? Keep leftover quesadillas in an airtight container in the fridge for up to 3 days.
  • How long does it last? When stored properly, they can stay fresh for about three days in the fridge.

A Cozy Closing Note

This Cheesy Hot Honey Chicken Quesadilla recipe captures all the cozy flavors of comfort food with a little extra kick. It’s perfect for those chilly evenings when you want something both warming and joyous. Don’t forget to save this recipe to your cozy meal ideas board, so you have it ready to treat friends and family on a rainy day! Happy cooking!

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Cheesy Hot Honey Chicken Quesadillas

  • Author: Chef Emma
  • Total Time: 30 minutes
  • Yield: 8 quesadillas 1x
  • Diet: Poultry
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Description

A comforting blend of crispy tortillas, tender chicken, and a spicy sweet hot honey drizzle.

Ingredients

Scale
  • 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
  • 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

  1. In a skillet over medium heat, warm the olive oil. Add the chicken pieces, then sprinkle with smoked paprika, garlic powder, onion powder, salt, and pepper. Sauté until the chicken is tender and golden, about 7-10 minutes, then set aside.
  2. In a small bowl, mix together sour cream, chopped jalapeños, lime juice, and salt to create the jalapeño cream sauce.
  3. On a tortilla, layer cooked chicken, cheddar, and Monterey Jack cheese. Drizzle with hot honey and spread jalapeño cream sauce. Top with another tortilla.
  4. Melt 1 tablespoon of butter in a skillet over medium heat. Grill the quesadilla until golden, about 3-4 minutes per side. Repeat with remaining tortillas.
  5. Serve warm, garnished with fresh cilantro and additional hot honey if desired.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Use a pizza cutter for easy slicing.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 quesadilla
  • Calories: 394
  • Sugar: 7g
  • Sodium: 650mg
  • Fat: 21g
  • Saturated Fat: 10g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 2g
  • Protein: 22g
  • Cholesterol: 80mg

Keywords: quesadillas, comfort food, chicken, spicy honey, easy dinner

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