Save The first time I made hot honey chicken, I was just trying to use up some honey and hot sauce I had sitting around. I drizzled it over leftover chicken and tucked it into a tortilla with whatever cheese was in the fridge. That kitchen experiment has now become the most requested dinner in our house.
Last Tuesday, my brother walked in while I was pulling these off the stove and said that smell alone was worth the drive over. We ended up eating them standing at the counter because nobody wanted to wait for the table to be set.
Ingredients
- 1.5 lbs boneless skinless chicken breasts cut into small pieces: Bite sized pieces cook faster and coat more evenly in that hot honey glaze
- 1 tablespoon olive oil: Helps the spices adhere and gives the chicken a nice sear
- 1 teaspoon smoked paprika: This adds depth and that gorgeous reddish color
- 1 teaspoon garlic powder: Even garlic lovers know fresh garlic would burn at this heat
- 1 teaspoon onion powder: Rounds out the savory base notes
- 1 teaspoon salt: Essential for bringing out all the flavors
- 0.5 teaspoon black pepper: Just enough bite to balance the honey
- 0.33 cup honey: The glue that holds everything together
- 2–3 tablespoons hot sauce: Adjust this based on your spice comfort zone
- 1 cup sour cream: Creates that cooling contrast we all need
- 1–2 fresh jalapeños deseeded and finely chopped: Fresh brings brightness you cant get from jarred
- 1 teaspoon lime juice: Cuts through the rich cheese and honey
- 0.5 teaspoon salt: For the cream sauce balance
- 8 large flour tortillas: Large tortillas mean fewer folds and less mess
- 2 cups shredded cheddar cheese: Sharp cheddar stands up to the bold flavors
- 1 cup shredded Monterey Jack cheese: The melty glue that holds it all together
- 2 tablespoons butter for grilling: Butter creates that golden crunch we crave
- Fresh cilantro chopped for garnish optional: Adds a fresh pop at the end
Instructions
- Cook the Chicken:
- Heat olive oil in a large skillet over medium-high heat. Toss the chicken pieces with smoked paprika, garlic powder, onion powder, salt and black pepper until coated. Add chicken to the skillet and cook for 8–10 minutes, stirring occasionally, until golden and fully cooked through. Whisk together honey and hot sauce in a small bowl, pour over the chicken, and toss well to coat.
- Prepare the Jalapeño Cream Sauce:
- Mix together sour cream, chopped jalapeños, lime juice and salt in a bowl. Stir well, taste and adjust seasoning if needed. Cover and refrigerate until serving.
- Assemble the Quesadillas:
- Lay a flour tortilla flat and sprinkle about 1/8 of the cheddar and Monterey Jack cheese over one half. Top with a portion of the hot honey chicken and add a little more cheese. Fold the tortilla in half.
- Cook the Quesadillas:
- Heat a skillet over medium heat and melt a little butter. Cook each quesadilla for 2–3 minutes per side, until golden brown and the cheese is melted. Remove from skillet and let rest for 1 minute before cutting into wedges.
- Serve:
- Drizzle or serve with jalapeño cream sauce and garnish with fresh cilantro if desired.
Save These have become our Friday night staple. Theres something about the combination of sweet heat and cool cream that makes everyone slow down and actually talk about their week.
Getting the Right Cheese Ratio
I learned the hard way that too much chicken and not enough cheese means the filling falls out when you flip. Think of the cheese as the mortar holding your delicious brick together. You want enough cheese to see it melting out the edges slightly when you press down with your spatula.
Making These Your Own
Sometimes I throw sautéed bell peppers and onions into the mix when I need to stretch the recipe. My sister likes adding black beans for extra protein. The hot honey chicken base is forgiving enough that most additions work beautifully.
Serving Suggestions
These quesadillas are filling enough to stand alone but a simple side of Mexican rice or a green salad with lime vinaigrette makes it a complete meal.
- Serve extra lime wedges on the side for squeezing
- Keep the cream sauce chilled until the last second
- Have napkins ready because these get gloriously messy
Save Hope these bring as much joy to your table as they have to ours. Happy cooking.
Recipe Questions & Answers
- → How spicy are these quesadillas?
The heat level is easily adjustable based on your hot sauce preference. Start with 2 tablespoons for mild-medium spice, or increase to 3 tablespoons for more kick. The honey helps balance the heat, while the cooling jalapeño cream sauce tempers any bold flavors.
- → Can I use pre-cooked chicken?
Absolutely. Leftover rotisserie chicken or cooked chicken breasts work perfectly. Simply skip the initial cooking step and toss the pre-cooked chicken in the hot honey glaze until warmed through and well-coated before assembling.
- → What other cheeses work well?
While cheddar and Monterey Jack provide excellent melt and flavor, you can substitute pepper jack for extra spice, Oaxaca cheese for authentic Mexican style, or mozzarella for a milder taste and superior stretching texture.
- → Can I make the jalapeño cream sauce ahead?
Yes, prepare the cream sauce up to 24 hours in advance and store refrigerated in an airtight container. The flavors actually meld together better after sitting, making it even more delicious when served.
- → How do I prevent soggy quesadillas?
Ensure your chicken isn't overly wet before adding to tortillas. Use a well-heated skillet and don't overload with filling. Let assembled quesadillas rest for a minute after cooking so the cheese sets slightly before cutting.
- → Can I freeze these for later?
Assemble uncooked quesadillas and freeze between parchment paper for up to 2 months. Cook from frozen, adding 1-2 extra minutes per side. Alternatively, freeze cooked quesadillas and reheat in a 350°F oven for 10-12 minutes.