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Close up handheld photo of Hot Honey Chicken Quesadillas showing shredded chicken and a glossy amber glaze.

Hot Honey Chicken Quesadillas with Creamy Jalapeño Sauce

Crispy Hot Honey Chicken Quesadillas featuring tender shredded chicken, melted Monterey Jack, and a glossy hot honey glaze. Topped with a pale green jalapeño cream sauce for the ultimate sweet and spicy handheld meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 3 people
Course: Dinner, Lunch
Cuisine: American, Mexican Fusion
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Chicken Breast 450g, seared and shredded
  • 1 tbsp Neutral Oil 15ml, for searing
  • 1/4 cup Honey 60ml
  • 1 tbsp Hot Sauce or red pepper flakes
  • 6 large Flour Tortillas 8-inch/20cm
  • 2 cups Monterey Jack Cheese 225g, shredded
  • 1/2 cup Sour Cream 120ml
  • 1/4 cup Pickled Jalapeños drained
  • 1 tbsp Lime Juice 15ml

Equipment

  • 1 Skillet or Griddle For searing chicken and toasting tortillas.
  • 1 Small Blender For the jalapeño cream sauce.

Method
 

Preparation
  1. Season chicken with salt and pepper. Sear in a skillet with oil until golden and cooked through. Shred into small pieces.
  2. Whisk honey and hot sauce for the glaze. Blend sour cream, pickled jalapeños, and lime juice for the pale green cream sauce.
  3. Layer cheese, shredded chicken, and hot honey glaze between two flour tortillas.
  4. Griddle the quesadillas until the cheese is melted and the tortillas have visible charred spots.
  5. Cut into triangles, stack, and drizzle with the cream sauce, extra honey, fresh jalapeño rounds, and cilantro.

Notes

Use a heavy pan to get the best charred spots on the tortillas.
Freshly grated Monterey Jack melts much better than bagged shredded cheese.