Crispy tortillas filled with hot honey glazed chicken, melted cheeses, and served with tangy jalapeño cream sauce.
# What You'll Need:
→ Chicken
01 - 1.5 lbs boneless, skinless chicken breasts, cut into small pieces
02 - 1 tablespoon olive oil
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1 teaspoon salt
07 - 0.5 teaspoon black pepper
08 - 0.33 cup honey
09 - 2–3 tablespoons hot sauce
→ Jalapeño Cream Sauce
10 - 1 cup sour cream
11 - 1–2 fresh jalapeños, deseeded and finely chopped
12 - 1 teaspoon lime juice
13 - 0.5 teaspoon salt
→ Quesadillas
14 - 8 large flour tortillas
15 - 2 cups shredded cheddar cheese
16 - 1 cup shredded Monterey Jack cheese
17 - 2 tablespoons butter for grilling
18 - Fresh cilantro, chopped for garnish
# How to Make It:
01 - Toss chicken pieces with smoked paprika, garlic powder, onion powder, salt, and black pepper in a bowl until evenly coated.
02 - Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken and cook for 8–10 minutes, stirring occasionally, until golden brown and fully cooked through.
03 - Whisk together honey and hot sauce in a small bowl. Pour over the cooked chicken and toss well to coat evenly. Keep warm.
04 - Combine sour cream, chopped jalapeños, lime juice, and salt in a bowl. Stir thoroughly, taste, and adjust seasoning if needed. Cover and refrigerate until serving.
05 - Lay a flour tortilla flat. Sprinkle about 1/8 of the cheddar and Monterey Jack cheese blend over one half. Top with a portion of hot honey chicken, then add a little more cheese. Fold tortilla in half.
06 - Heat a clean skillet over medium heat and melt a small amount of butter. Cook each quesadilla for 2–3 minutes per side until golden brown and cheese is completely melted.
07 - Remove quesadillas from skillet and let rest for 1 minute before cutting into wedges. Serve with jalapeño cream sauce drizzled on top or on the side. Garnish with fresh cilantro if desired.
