Description
A delicious blend of tender chicken, gooey cheese, and a hint of hot honey, creating the perfect quesadilla for any occasion.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into small pieces
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon pepper, to taste
- 0.33 cup honey
- 2–3 tablespoons hot sauce
- 1 cup sour cream
- 1–2 fresh jalapeños, deseeded and chopped
- 1 teaspoon lime juice
- 0.5 teaspoon salt, to taste
- 8 large flour tortillas
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons butter, for grilling
- Fresh cilantro, chopped (for garnish)
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the diced chicken, smoked paprika, garlic powder, onion powder, salt, and pepper. Sauté until the chicken browns and fully cooks, about 6-8 minutes.
- Drizzle honey and hot sauce over the chicken, mixing well until the chicken is completely coated. Allow it to simmer for an additional 2-3 minutes.
- In a mixing bowl, whisk together sour cream, chopped jalapeños, lime juice, and salt.
- On a clean surface, lay a tortilla, spreading a thin layer of jalapeño cream sauce, followed by a generous heap of the spicy chicken mixture. Sprinkle cheddar and Monterey Jack cheeses over the top and press another tortilla on top.
- In the same skillet, melt butter over medium heat. Cook the quesadilla until golden and crispy, about 3-4 minutes on each side.
- Remove the quesadilla from the skillet, slice into wedges, and garnish with fresh cilantro. Repeat with remaining tortillas and filling.
Notes
Marinate chicken for deeper flavor. Serve with fresh guacamole or pico de gallo.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 15g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg