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Cheesy Hot Honey Chicken Quesadillas With Spicy Jalapeno Cream Sauce

Cheesy Hot Honey Chicken Quesadillas With Spicy Jalapeno Cream Sauce

Crispy flour tortillas filled with hot honey glazed shredded chicken and melted Monterey Jack and cheddar cheese, served with a cool and spicy blended jalapeño cream dipping sauce. Ready in under 30 minutes with one skillet.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 quesadillas
Course: Dinner, Lunch
Cuisine: American, Tex-Mex
Calories: 570
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked shredded chicken rotisserie works great
  • 1 1/2 cups Monterey Jack cheese, shredded
  • 1/2 cup sharp cheddar cheese, shredded
  • 4 large flour tortillas, 10-inch
  • 1 tbsp neutral oil or butter for the pan
  • 1/4 cup honey
  • 1 tbsp hot sauce Frank's RedHot or similar
  • 1/4 tsp red pepper flakes
  • 1/2 tsp garlic powder
  • 1 to taste salt and black pepper
  • 2 medium jalapeños, roughly chopped seeds removed for mild, kept for hot
  • 1/2 cup sour cream
  • 2 oz cream cheese, softened
  • 1 small clove garlic, minced
  • 1 tbsp fresh lime juice
  • 2 tbsp fresh cilantro leaves
  • 2 tbsp water to thin sauce if needed

Equipment

  • Large Skillet or Griddle
  • Blender or Small Food Processor
  • Small Saucepan or Microwave-Safe Bowl
  • Large Wide Spatula
  • Cutting Board

Method
 

  1. Make the jalapeño cream sauce: blend jalapeños, sour cream, cream cheese, garlic, lime juice, and cilantro until smooth. Thin with water if needed. Season with salt and refrigerate.
  2. Make the hot honey: combine honey, hot sauce, red pepper flakes, and garlic powder in a small bowl. Heat gently for 30 seconds and stir until combined.
  3. Coat the chicken: toss shredded chicken with two-thirds of the hot honey. Season with salt and pepper. Reserve remaining honey for drizzling.
  4. Cook quesadillas: heat oil or butter in a large skillet over medium heat. Place a tortilla flat, scatter cheese over the whole surface, add hot honey chicken to one half, fold over. Cook 2 to 3 minutes per side until golden and crispy and cheese is fully melted. Repeat for all four.
  5. Rest and slice: let quesadillas rest on a cutting board for 1 minute before slicing into 3 wedges each. Drizzle reserved hot honey over the top.
  6. Serve immediately with jalapeño cream sauce on the side for dipping.

Notes

  • Cook on medium heat - high heat crisps the outside before the cheese melts.
  • Do not overfill - a thin even layer of chicken gives the best result.
  • Let quesadillas rest 1 minute before cutting to keep the filling from spilling.
  • Jalapeño cream sauce keeps refrigerated for up to 4 days.
  • Reheat leftover quesadillas in a dry skillet for crispiness - avoid the microwave if possible.