# 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
# Method:
01 - Heat olive oil in a large skillet over medium-high heat. Toss chicken pieces with smoked paprika, garlic powder, onion powder, salt, and black pepper until evenly coated. Add to skillet and cook for 8–10 minutes, stirring occasionally, until golden and fully cooked.
02 - Whisk together honey and hot sauce in a small bowl. Pour over cooked chicken and toss well to coat. Keep warm.
03 - Combine sour cream, chopped jalapeños, lime juice, and salt in a bowl. Stir well, taste and adjust seasoning if needed. Cover and refrigerate until serving.
04 - Lay a flour tortilla flat. Sprinkle about 1/8 of the cheddar and Monterey Jack cheese over one half. Top with a portion of hot honey chicken, add a little more cheese, then fold tortilla in half.
05 - Heat a skillet over medium heat and melt 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.
06 - Cut quesadillas into wedges and serve with jalapeño cream sauce. Garnish with fresh cilantro if desired.
