Hot Honey Chicken Quesadillas
Hot Honey Chicken Quesadillas combine shredded chicken and melted Monterey Jack cheese in crispy flour tortillas, finished with a quick homemade hot honey sauce. This 25-minute dinner is perfect for busy weeknights when you want something a little more exciting than a basic quesadilla.
Equipment
- Large nonstick skillet
- Small blender or food processor
- Cutting Board
- Chef's Knife
Ingredients
- 1/3 cup honey (clover or wildflower)
- 1 tbsp hot sauce (vinegar-based)
- 1 whole jalapeno, deseeded
- 1 tsp dried red chili flakes
- 1/4 cup fresh cilantro, finely chopped
- 4 large flour tortillas (10-inch diameter)
- 2 cups shredded chicken breast (pre-cooked)
- 2 cups Monterey Jack cheese, freshly shredded
- 2 tbsp neutral oil (avocado or vegetable)
- 1/2 cup sour cream (full fat preferred)
- 2 whole fresh jalapenos, thinly sliced
Instructions
- In a small blender or food processor, combine honey, hot sauce, deseeded jalapeño, and dried chili flakes. Blend until smooth, then stir in chopped cilantro. Set aside.
- Lay tortillas flat. Divide shredded chicken evenly among tortillas, placing it on one half of each. Top with shredded Monterey Jack, then fold the empty half over to form a half-moon.
- Lightly brush the top of each folded quesadilla with oil. Heat a large nonstick skillet over medium heat. Place quesadillas oiled-side down in the skillet (cook in batches if needed). Brush the now-top side with oil.
- Cook for 3-4 minutes per side, until tortillas are golden brown and crispy and cheese is fully melted.
- Transfer cooked quesadillas to a cutting board and let rest for 1 minute. Slice each into 3 wedges. Drizzle generously with hot honey sauce and top with sliced fresh jalapeños and extra cilantro. Serve immediately with sour cream on the side.
Notes
Storage: Refrigerate leftover quesadillas in an airtight container for up to 3 days. Reheat in a dry nonstick skillet over medium-low heat for 2-3 minutes per side to restore crispiness.
Freezing: Assemble uncooked quesadillas and freeze on a parchment-lined baking sheet until solid. Transfer to a freezer bag. Cook from frozen, adding 2-3 minutes per side.
Best Tips: Shred your own cheese for the smoothest melt. Use medium heat to avoid burning the tortillas before the cheese melts. Press gently with a spatula while cooking for an even, crispy crust.
Variations: Swap chicken for black beans and corn for a vegetarian version. Use pepper jack cheese for extra heat. Add sautéed bell peppers and onions for more veggies.