Description
A delightful blend of juicy chicken, spicy jalapeños, and a sweet-hot honey glaze wrapped in crispy tortillas.
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
- Heat your skillet over medium-high heat and add 1 tablespoon olive oil.
- Toss chicken pieces with smoked paprika, garlic powder, onion powder, salt, and pepper until well coated.
- Cook the chicken in the heated skillet for about 5-7 minutes, stirring occasionally, until golden and fully cooked.
- Combine sour cream, chopped jalapeños, lime juice, and salt in a separate bowl to make the jalapeño cream sauce.
- Spread a generous spoonful of the jalapeño cream sauce on half of each tortilla.
- Add cooked chicken on top followed by a mix of cheddar and Monterey Jack cheeses.
- Drizzle honey and hot sauce over the cheese.
- Fold the tortillas in half to encase the fillings.
- Melt 1 tablespoon of butter in the skillet and cook the assembled quesadilla for about 3-4 minutes or until golden brown.
- Flip the quesadilla and cook for another 3-4 minutes until the cheese melts and the tortilla crisps up.
- Repeat with remaining quesadillas, then slice into wedges to serve.
Notes
Customize with your favorite fillings or try air frying for a healthier option.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg