Save The first time I made hot honey chicken was completely by accident. I'd run out of my usual buffalo sauce and mixed honey with whatever hot sauce was in the fridge. My husband took one bite of that sticky, sweet-spicy chicken and announced it was the best thing I'd made in months. Now it's the Friday night dinner my kids actually cheer for when they walk through the door.
Last summer, my sister came over with her two teenagers who normally survive on pizza. I made these quesadillas somewhat nervously, but there was this moment of pure silence at the table when everyone took their first bite. Even the teenagers asked for seconds, which is basically the highest compliment you can get in my house.
Ingredients
- 1.5 lbs chicken breasts: Cutting into small pieces helps them cook faster and stay tender
- Smoked paprika and spices: This dry rub creates a beautiful crust that holds onto the honey sauce
- Honey and hot sauce mixture: The magic happens when these two combine into something greater than the sum of parts
- Shredded cheddar and Monterey Jack: Using two cheeses gives you that perfect stretch and flavor balance
- Flour tortillas: Large ones fold easier without tearing, plus they get wonderfully crispy
- Sour cream and jalapeños: This cool sauce cuts through the sweet heat like a dream
Instructions
- Cook the seasoned chicken:
- Heat olive oil in a large skillet over medium-high heat while you toss the chicken pieces with smoked paprika, garlic powder, onion powder, salt and pepper until completely coated. Add to the hot skillet and cook for 8 to 10 minutes, stirring occasionally, until golden brown and cooked through.
- Make the hot honey glaze:
- Whisk together honey and hot sauce in a small bowl, then pour over the cooked chicken. Toss everything together until each piece is coated in that sticky sweet sauce and keep warm.
- Whip up the cooling sauce:
- Mix sour cream with finely chopped jalapeños, lime juice and salt in a bowl. Taste and add more jalapeño if you like it spicy, then refrigerate until you are ready to serve.
- Assemble your quesadillas:
- Lay a tortilla flat and sprinkle about one eighth of your cheese blend over just half. Top with hot honey chicken, add a bit more cheese, then fold the tortilla in half like a book.
- Grill until golden and melty:
- Melt butter in a clean skillet over medium heat and cook each quesadilla for 2 to 3 minutes per side. Look for that beautiful golden brown color and cheese that oozes out slightly when pressed.
Save These quesadillas have become my go-to for everything from Tuesday night dinners to feeding a crowd during football season. Something about that combination of sweet heat and cool cream just makes people happy around the table.
Making Them Ahead
You can cook the chicken and make the jalapeño cream sauce up to two days in advance. Just store them separately and reheat the chicken gently in a skillet before assembling. The sauce actually gets better after a day in the fridge as the jalapeño flavor mellows and permeates the sour cream.
Getting The Perfect Sear
Butter is the secret to restaurant style quesadillas. Olive oil works but butter gives you that golden crunch and rich flavor that makes these feel special. I melt a fresh tablespoon for each batch rather than trying to stretch it too thin.
Customization Ideas
Sometimes I add sautéed bell peppers and onions when I want to sneak in more vegetables. You could also use pepper jack cheese instead of Monterey Jack if you want extra heat, or swap the flour tortillas for corn ones to make them gluten free.
- Add diced avocado inside the quesadillas before folding for creaminess
- Try different hot sauces to find your perfect heat level
- Serve with extra lime wedges for squeezing over the top
Save These cheesy hot honey chicken quesadillas are the kind of dinner that turns an ordinary weeknight into something worth celebrating. Hope they become a favorite in your house too.
Kitchen Q&A
- → How spicy are these quesadillas?
The spice level depends on your hot sauce preference. Start with 2 tablespoons and adjust to taste. The honey sweetness balances the heat nicely, and the cool jalapeño cream sauce helps mellow any kick.
- → Can I make these ahead of time?
Prepare the chicken and jalapeño cream sauce up to 24 hours in advance. Store separately in the refrigerator. Assemble and cook the quesadillas fresh for the best texture and flavor.
- → What's the best way to reheat leftovers?
Reheat in a skillet over medium-low heat for 2-3 minutes per side to maintain the crispy tortilla. Avoid microwaving as it makes the tortilla soggy.
- → Can I use corn tortillas instead?
Yes, corn tortillas work well for a gluten-free option and authentic flavor. They may be slightly less pliable, so warm them briefly before filling to prevent cracking.
- → What other toppings work well?
Sautéed bell peppers, onions, or corn add great texture. Fresh pico de gallo, guacamole, or pickled red onions make excellent toppings. Serve with extra lime wedges for brightness.
- → Can I use rotisserie chicken?
Absolutely! Use about 3 cups shredded rotisserie chicken, toss with the spices and hot honey glaze until well coated, then proceed with assembly.