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Cheesy Hot Honey Chicken Quesadillas

A quick and delicious meal featuring crunchy tortillas filled with spicy, sweet, and creamy flavors, topped with a zesty jalapeño cream sauce.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Mexican
Calories: 520
Ingredients Method Notes

Ingredients
  

For the Quesadillas
  • 2 cups cooked chicken, shredded or chopped (rotisserie or leftover) Use pre-cooked chicken to save time.
  • 1 cup shredded cheddar cheese A mix of cheddar and Monterey Jack melts well.
  • 1 cup shredded Monterey Jack cheese Can swap with mozzarella or pepper jack for different taste.
  • 4 large flour tortillas Corn tortillas can be used, but they are smaller and may break.
  • 2 tablespoons butter or oil for cooking Use oil to reduce calories if desired.
  • 3 tablespoons hot honey (store-bought or homemade) Warm slightly so it pours easily.
For the Spicy Jalapeño Cream Sauce
  • 1 jalapeño seeded and chopped Adjust the amount for desired heat.
  • 1/2 cup sour cream Low-fat options can be used.
  • 2 tablespoons mayonnaise Consider using a vegan option for dairy-free.
  • 1 teaspoon lime juice Freshly squeezed lime is recommended.
  • 1/4 teaspoon salt Taste for desired seasoning.
Optional Garnishes
  • chopped cilantro For serving.
  • lime wedges For serving.

Method
 

Prepare the Spicy Jalapeño Cream
  1. In a small bowl, mix sour cream, mayonnaise, chopped jalapeño, lime juice, and salt. Taste and adjust the jalapeño if you want more heat. Chill while preparing the quesadillas.
Heat the Hot Honey
  1. Warm the hot honey slightly so it pours easily. Set aside.
Assemble and Cook Quesadillas
  1. Heat a large skillet over medium heat and add 1 tablespoon butter or oil.
  2. Place one tortilla in the skillet. Sprinkle a layer of cheddar and Monterey Jack cheese, then add shredded chicken in an even layer.
  3. Drizzle a little hot honey over the chicken for sweet heat.
  4. Add another layer of cheese on top, then place a second tortilla over everything.
  5. Cook for 2–3 minutes until the bottom is golden and the cheese starts to melt.
  6. Carefully flip the quesadilla and cook for another 2–3 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 for 1 minute. Cut into wedges.
Repeat
  1. Repeat assembling and cooking for the remaining tortillas and filling.

Notes

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 cheese is soft.