Can I use rotisserie chicken instead?

Yes! Toss shredded rotisserie chicken with the honey + hot sauce mixture in a skillet just long enough to warm it through. It’s a great shortcut for Cheesy Hot Honey Chicken Quesadillas with Spicy Jalapeño Cream Sauce on extra-busy nights.

How do I store leftovers?

Store chicken and sauce separately in airtight containers in the fridge for up to 3–4 days . Quesadillas are best fresh, but you can reheat them in a skillet to bring back the crisp.

What’s the best way to reheat quesadillas?

Skip the microwave if you can (it makes tortillas sad). Reheat in a skillet over medium heat for a couple minutes per side, or in an air fryer at 350°F for about 3–5 minutes .

Can I make these less spicy?

Absolutely. Use less hot sauce in the honey mixture and stick to one jalapeño (or swap jalapeño for a milder pepper). You’ll still get bold flavor without the “I need water” moment.

Can I make these less spicy?

Absolutely. Use less hot sauce in the honey mixture and stick to one jalapeño (or swap jalapeño for a milder pepper). You’ll still get bold flavor without the “I need water” moment.

What sides go well with these?

Try simple salsa, guacamole, a quick corn salad, black beans, or a crunchy slaw. Anything fresh and crisp is perfect next to all that melty goodness.

Cheesy Hot Honey Chicken Quesadillas: Irresistible 20-Minute

Description

Cheesy Hot Honey Chicken Quesadillas are crispy, golden tortillas stuffed with sweet-and-spicy hot honey chicken, melty cheese, and served with a creamy jalapeño sauce—perfect for an easy weeknight dinner or fun weekend meal.

Ingredients

Scale

Hot Honey Chicken

1½ 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
½ teaspoon black pepper
⅓ cup honey
2–3 tablespoons hot sauce

Spicy Jalapeño Cream Sauce

1 cup sour cream
1–2 fresh jalapeños, deseeded and finely chopped
1 teaspoon lime juice
1 teaspoon garlic powder
½ teaspoon salt

Quesadillas

8 large flour tortillas
2 cups shredded cheddar cheese
1 cup shredded Monterey Jack cheese
2 tablespoons butter, for grilling
Fresh cilantro, chopped (optional garnish)

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Instructions

Heat olive oil in a skillet over medium-high heat.
Season the chicken with smoked paprika, garlic powder, onion powder, salt, and pepper.
Cook chicken for about 8–10 minutes, stirring occasionally, until golden and fully cooked.
In a small bowl, whisk together honey and hot sauce. Pour over the chicken and toss until evenly coated. Reduce heat to low and keep warm.
In another bowl, mix sour cream, jalapeños, lime juice, garlic powder, and salt. Refrigerate until ready to serve.
Lay one tortilla flat and sprinkle with cheddar and Monterey Jack cheese. Add a layer of hot honey chicken, then sprinkle with more cheese.
Top with another tortilla.
Melt a little butter in a skillet over medium heat. Cook quesadilla for 2–3 minutes per side until golden brown and cheese is melted.
Remove from skillet, slice into wedges, drizzle or dip with jalapeño cream sauce, and garnish with cilantro if desired.

Notes

Adjust the heat by using less hot sauce or only one jalapeño.

For extra crispiness, cook quesadillas low and slow.

Great for using leftover chicken or rotisserie chicken in a pinch.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main course
Method: Stovetop
Cuisine: Tex-Mex

Nutrition

Serving Size: 1 serving (2 quesadilla halves)
Calories: 620 kcal
Sugar: 18 g
Sodium: 980 mg
Fat: 34 g
Saturated Fat: 15 g
Unsaturated Fat: 17 g
Trans Fat: 0 g
Carbohydrates: 44 g
Fiber: 3 g
Protein: 38 g
Cholesterol: 115 mg