Cheesy Hot Honey Chicken Quesadillas with Spicy Jalapeño Cream Sauce

why make this recipe

This recipe gives you a fast, tasty meal with sweet heat and melty cheese. It uses simple ingredients and cooks quickly. It is great for busy nights, game day, or a quick lunch.

introduction

This Cheesy Hot Honey Chicken Quesadillas recipe mixes spicy, sweet, and creamy flavors in a crunchy tortilla. The sauce is a spicy jalapeño cream that makes the quesadillas bright and rich. If you like bold chicken flavors, you might also enjoy this Cajun chicken sloppy joes with creamy cheese sauce for another quick meal idea.

how to make Cheesy Hot Honey Chicken Quesadillas with Spicy Jalapeño Cream Sauce

Make the sauce first, then cook the chicken and assemble the quesadillas. Toast them in a pan until the cheese melts and the outside is golden. Cut and serve with the jalapeño cream on the side or drizzled on top.

Ingredients :

• 2 cups cooked chicken, shredded or chopped (rotisserie or leftover)
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 4 large flour tortillas
• 2 tablespoons butter or oil for cooking
• 3 tablespoons hot honey (store-bought or homemade)
• 1 jalapeño, seeded and chopped (more if you like heat)
• 1/2 cup sour cream
• 2 tablespoons mayonnaise
• 1 teaspoon lime juice
• 1/4 teaspoon salt
• Optional: chopped cilantro, lime wedges

Directions :

1. Make the spicy jalapeño cream: in a small bowl, mix sour cream, mayonnaise, chopped jalapeño, lime juice, and salt. Taste and add more jalapeño if you want more heat. Chill while you make the rest.
2. Warm the hot honey slightly so it pours easily. Set aside.
3. Heat a large skillet over medium heat and add 1 tablespoon butter or oil.
4. Place one tortilla in the skillet. Sprinkle a layer of cheddar and Monterey Jack cheese, then add shredded chicken in an even layer. Drizzle a little hot honey over the chicken for sweet heat.
5. Add another layer of cheese on top, then place a second tortilla over everything. Cook 2–3 minutes until the bottom is golden and the cheese starts to melt.
6. Carefully flip the quesadilla and cook 2–3 more minutes until both sides are golden and the cheese is fully melted. Press gently with a spatula while cooking.
7. Remove from the pan and let rest 1 minute. Cut into wedges.
8. Repeat steps 3–7 for the remaining tortillas and filling. If you like extra sauce ideas, try the flavors from this cheesy creamy buffalo chicken dip for a different twist on cheese and spice.

how to serve Cheesy Hot Honey Chicken Quesadillas with Spicy Jalapeño Cream Sauce

Serve warm with a bowl of jalapeño cream for dipping and extra hot honey to drizzle. Add lime wedges and chopped cilantro on the side. Pair with a simple salad or chips and salsa.

how to store Cheesy Hot Honey Chicken Quesadillas with Spicy Jalapeño Cream Sauce

Cool completely then wrap quesadilla wedges in foil or store in an airtight container. Keep in the fridge for up to 3 days. Reheat in a skillet or oven at 350°F (175°C) until warm and the cheese is soft. Store the jalapeño cream in a separate container for up to 4 days.

tips to make Cheesy Hot Honey Chicken Quesadillas with Spicy Jalapeño Cream Sauce

• Use pre-cooked chicken to save time. Rotisserie chicken works well.
• Don’t overfill the tortillas. Too much filling can stop them from crisping.
• Cook over medium heat so the cheese melts without burning the tortilla.
• Seed the jalapeño for milder heat, or leave some seeds for extra spice.
• Warm the hot honey a little to help it drizzle evenly.

variation (if any)

• Make it vegetarian: swap chicken for roasted sweet potatoes or black beans.
• Add veggies: sautéed onions, bell peppers, or corn add color and flavor.
• Spicy variant: add chopped pickled jalapeños or a dash of cayenne to the filling.
• Sweet swap: try maple syrup instead of hot honey for a different sweet note.

FAQs

Q: Can I freeze these quesadillas?
A: Yes. Cool fully, wrap in foil, and freeze for up to 2 months. Reheat from frozen in the oven at 350°F (175°C) until hot.

Q: How can I make the dish less spicy?
A: Remove seeds from the jalapeño and use less jalapeño in the cream. Use mild hot honey or reduce the honey drizzle.

Q: Can I use corn tortillas?
A: Yes, but corn tortillas are smaller and can break more easily. Warm them first so they fold without cracking.

Q: What cheese works best?
A: A mix of cheddar and Monterey Jack melts well and gives good flavor. You can use mozzarella or pepper jack for a different taste.

Q: Is there a dairy-free option?
A: Use dairy-free cheese and a vegan mayo or yogurt for the cream sauce.

Conclusion

For a similar take on hot honey with a grilled twist, check the Blackstone Hot Honey BBQ Chicken Quesadillas for inspiration. If you want to explore ready-made Mexican-style options, see the Zantigo menu for ideas on flavors and pairings.

Cheesy Hot Honey Chicken Quesadillas with Spicy Jalapeño Cream Sauce

---

• Author: lamharmalmehdi25
• Total Time: 30 minutes
• Yield: 4 servings
• Diet: Non-Vegetarian

Print Recipe

Pin Recipe

Description

Delicious quesadillas filled with spicy, sweet, and creamy flavors topped with jalapeño cream.

---

Ingredients

• 2 cups cooked chicken, shredded or chopped
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 4 large flour tortillas
• 2 tablespoons butter or oil for cooking
• 3 tablespoons hot honey
• 1 jalapeño, seeded and chopped
• 1/2 cup sour cream
• 2 tablespoons mayonnaise
• 1 teaspoon lime juice
• 1/4 teaspoon salt
• Optional: chopped cilantro, lime wedges

---

Instructions

1. Make the spicy jalapeño cream by mixing sour cream, mayonnaise, chopped jalapeño, lime juice, and salt in a small bowl. Chill while preparing the rest.
2. Warm the hot honey slightly and set aside.
3. Heat a large skillet over medium heat and add 1 tablespoon of butter or oil.
4. Place one tortilla in the skillet. Layer cheddar and Monterey Jack cheese, then shredded chicken, drizzling some hot honey over.
5. Add another layer of cheese on top, then cover with a second tortilla. Cook for 2-3 minutes until golden and cheese starts melting.
6. Carefully flip the quesadilla and cook for another 2-3 minutes until both sides are golden and cheese is melted.
7. Remove from the pan and let rest for 1 minute before cutting into wedges.
8. Repeat for remaining tortillas and filling.

Notes

Serve warm with a bowl of jalapeño cream for dipping and extra hot honey. Add lime wedges and chopped cilantro on the side.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Cooking
• Cuisine: Mexican

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 8g
• Sodium: 600mg
• Fat: 22g
• Saturated Fat: 8g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 3g
• Protein: 20g
• Cholesterol: 70mg

Keywords: Quesadillas, Chicken, Spicy, Quick Meal, Mexican