Description
Delicious chicken quesadillas served with a creamy jalapeño sauce for a spicy kick!
Ingredients
Scale
- 2 tablespoons olive oil
- 2 cups cooked, shredded chicken
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- Salt and black pepper, to taste
- 1 tablespoon hot honey, plus more for drizzling
- 1 ½ cups shredded mozzarella cheese
- 1 ½ cups shredded cheddar cheese
- 4 large flour tortillas
- 2 tablespoons butter, for frying
- 1 tablespoon olive oil (for cream sauce)
- 1 small shallot, finely chopped
- 1 garlic clove, minced
- 1 jalapeño, seeded and finely chopped
- ½ teaspoon smoked paprika (for cream sauce)
- ½ cup sour cream
- 2 tablespoons cream cheese, softened
- 1 tablespoon lime juice
- Salt to taste (for cream sauce)
Instructions
- Season the Chicken: Start by heating olive oil in a skillet over medium heat. Add the shredded chicken, then season with smoked paprika, garlic powder, onion powder, chili powder, salt, and pepper. Stir well so every piece gets coated in those warm, smoky spices. Drizzle with hot honey and stir again until the chicken is evenly coated. Remove from heat and set aside.
- Make the Jalapeño Cream Sauce: In a small saucepan, heat a tablespoon of olive oil over medium-low heat. Add the shallot, garlic, and jalapeño. Cook until softened and fragrant, about 3–4 minutes. Stir in smoked paprika, then remove from heat. Transfer mixture to a blender or food processor. Add sour cream, cream cheese, lime juice, and a pinch of salt. Blend until smooth and creamy. Taste and adjust seasoning as needed.
- Assemble the Quesadillas: Lay out your tortillas. On one half of each tortilla, layer shredded mozzarella and cheddar, a generous scoop of the hot honey chicken, then another layer of cheese. Fold each tortilla over to form a half-moon.
- Cook the Quesadillas: Heat a skillet or griddle over medium heat and melt a little butter. Cook the quesadillas, two at a time if space allows, for 2–3 minutes per side, or until golden brown and crispy. The cheese should be melted and bubbly.
- Serve: Slice each quesadilla into wedges. Drizzle lightly with extra hot honey and serve with the jalapeño cream sauce on the side—or go bold and spread it right inside.
Notes
- Adjust the spiciness of the cream sauce by adding more or less jalapeño.
- For a richer flavor, use more hot honey on the chicken.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Fry
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg