Hot Honey Chicken Quesadillas (Print Version)
# Ingredients:
→ Chicken Filling
01 -
680 grams boneless, skinless chicken breasts, cut into small pieces
02 -
15 millilitres olive oil
03 -
1 teaspoon smoked paprika
04 -
2 teaspoons garlic powder, divided
05 -
1 teaspoon onion powder
06 -
1 teaspoon salt, plus extra to taste
07 -
0.5 teaspoon ground black pepper
→ Hot Honey Sauce
08 -
80 millilitres honey
09 -
30-45 millilitres hot sauce
→ Jalapeño Cream
10 -
240 millilitres sour cream
11 -
1-2 fresh jalapeños, deseeded and finely chopped
12 -
5 millilitres freshly squeezed lime juice
13 -
0.5 teaspoon salt, or to taste
→ Assembly
14 -
8 large flour tortillas
15 -
200 grams shredded cheddar cheese
16 -
115 grams shredded Monterey Jack cheese
17 -
30 grams butter, for grilling
18 -
Fresh cilantro, chopped, for garnish
# Instructions:
01 -
Heat olive oil in a large skillet over medium-high. Season chicken with smoked paprika, 1 teaspoon garlic powder, onion powder, salt, and pepper. Sauté chicken for approximately 10 minutes until golden brown and cooked through.
02 -
In a small bowl, whisk honey and hot sauce together. Pour over cooked chicken and toss thoroughly to coat. Keep warm for assembly.
03 -
In a separate bowl, combine sour cream, chopped jalapeños, lime juice, 1 teaspoon garlic powder, and 0.5 teaspoon salt. Stir until smooth. Cover and refrigerate until serving.
04 -
Lay one tortilla flat. Sprinkle with a layer of cheddar and Monterey Jack cheese. Distribute hot honey chicken evenly on top, then add another light layer of cheese. Cover with a second tortilla.
05 -
Heat butter in a clean skillet over medium. Cook assembled quesadillas for 2-3 minutes on each side until golden brown and the cheese has melted. Repeat as needed.
06 -
Slice each quesadilla into wedges. Serve with jalapeño cream and garnish with chopped fresh cilantro as desired.
# Notes:
01 -
For extra crispiness, brush tortillas with melted butter before grilling.
02 -
Cook quesadillas one or two at a time for even browning.
03 -
Black beans or corn can be added to widen flavor and texture.
04 -
The hot honey chicken and jalapeño cream can be prepared up to two days in advance and refrigerated until needed.