# 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
18 - Fresh cilantro, chopped
# How-To Steps:
01 - Heat olive oil in a large skillet over medium-high heat. In a bowl, toss the chicken with smoked paprika, garlic powder, onion powder, salt, and black pepper until evenly coated. Add chicken to the skillet and cook for 8–10 minutes, stirring occasionally, until golden and fully cooked. In a small bowl, whisk together honey and hot sauce. Pour over cooked chicken, toss well to coat, and keep warm.
02 - In a bowl, mix together sour cream, chopped jalapeños, lime juice, and salt. Stir well, taste and adjust seasoning if needed. Cover and refrigerate until serving.
03 - Lay a flour tortilla flat. Sprinkle about 1/8 of the cheddar and Monterey Jack cheese over one half. Top with a portion of the hot honey chicken. Add a little more cheese, then fold the tortilla in half.
04 - Heat a skillet over medium heat and melt a little butter. Cook each quesadilla for 2–3 minutes per side, until golden brown and cheese is melted. Remove from skillet and let rest for 1 minute before cutting into wedges.
05 - Drizzle or serve with jalapeño cream sauce. Garnish with fresh cilantro, if desired.
