Description
Deliciously satisfying quesadillas filled with melty cheese and sweet-spicy hot honey chicken, perfect for any occasion.
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, to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Heat olive oil in a large non-stick skillet over medium-high heat.
- In a mixing bowl, combine chicken pieces, smoked paprika, garlic powder, onion powder, salt, and pepper. Toss to coat evenly.
- Add the seasoned chicken to the skillet and cook for about 5-7 minutes until golden brown and cooked through. Drizzle with honey and hot sauce, then toss until chicken is well-coated. Remove from heat.
- In a separate bowl, combine sour cream, chopped jalapeños, lime juice, and salt to make the jalapeño cream sauce. Mix until smooth.
- Lay out a tortilla, spread jalapeño cream sauce over half, add shredded cheese and honey-glazed chicken, then fold the tortilla.
- In the same skillet, melt 1 tablespoon of butter over medium heat and cook quesadilla for about 2-3 minutes per side until golden brown. Repeat for remaining quesadillas.
- Transfer to a cutting board, cut into wedges, and garnish with cilantro before serving.
Notes
Let chicken marinate for at least 15 minutes for maximum flavor. Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg