Save to Pinterest The first time I made hot honey chicken was completely by accident. I'd ordered a bottle of spicy honey from a small shop in Nashville and couldn't wait to try it on everything. One Tuesday night, staring at chicken breast and a stack of tortillas, I decided to give it a shot. My husband took one bite and literally said "I need this in my life regularly." Now it's the most requested dinner in our house, especially when friends come over for casual weeknight meals.
Last summer my sister came to visit with her three kids who are notoriously picky eaters. I was nervous about serving something with hot sauce but I made a milder version and crossed my fingers. Her seven year old took a tentative bite, eyes went wide, and immediately asked if he could have seconds for breakfast the next morning. Now whenever they visit, the first question out of the car is always "are we having the honey chicken tacos tonight"
Ingredients
- 1.5 lbs boneless skinless chicken breasts cut into small pieces: Cutting the chicken into bite sized pieces before cooking helps it cook faster and absorb more of that incredible hot honey coating
- 1 tablespoon olive oil: You need just enough to coat the bottom of your skillet and keep the chicken from sticking while it gets those gorgeous golden edges
- 1 teaspoon smoked paprika: This adds this subtle smoky depth that makes the dish taste like it's been cooking for hours instead of minutes
- 1 teaspoon garlic powder: Fresh garlic can burn quickly at high heat so garlic powder gives you that flavor without the risk
- 1 teaspoon onion powder: Works in perfect harmony with the garlic powder to build a solid flavor foundation
- 1 teaspoon salt: Essential for bringing out all the flavors and balancing the sweetness of the honey
- 0.5 teaspoon black pepper: Adds just enough background warmth to complement the heat from the hot sauce
- 0.33 cup honey: The secret weapon that creates that sticky glaze and caramelizes beautifully in the pan
- 2 to 3 tablespoons hot sauce: Start with less if you're unsure you can always add more but you can't take it back once it's too spicy
- 1 cup sour cream: Creates that cooling contrast to the spicy chicken and brings everything together
- 1 to 2 fresh jalapeños deseeded and finely chopped: Leaving some seeds in will make it spicier but I usually remove them all so the cream sauce stays on the milder side
- 1 teaspoon lime juice: Cuts through the richness of the cream sauce and adds brightness that wakes up the whole dish
- 0.5 teaspoon salt: Just enough to season the cream sauce without overpowering the delicate jalapeño flavor
- 8 large flour tortillas: Large tortillas fold easier and hold more filling without tearing apart
- 2 cups shredded cheddar cheese: Sharp cheddar gives you that bold cheesy flavor everyone expects in a good quesadilla
- 1 cup shredded Monterey Jack cheese: This melts incredibly well and balances the sharper cheddar with its mild creamy taste
- 2 tablespoons butter for grilling: Butter gives the tortillas that golden crispy exterior and rich flavor you can't get from oil alone
- Fresh cilantro chopped for garnish optional: Adds a fresh pop of color and herbal brightness that cuts through the richness
Instructions
- Cook the seasoned chicken until golden:
- Heat your olive oil in a large skillet over medium high heat until it shimmers slightly. Toss the chicken pieces with smoked paprika garlic powder onion powder salt and pepper until every piece is evenly coated. Add the chicken to the hot skillet and cook for 8 to 10 minutes stirring occasionally until the pieces are golden brown on the outside and fully cooked through.
- Coat the chicken in hot honey glaze:
- Whisk together the honey and hot sauce in a small bowl until completely combined. Pour this sweet and spicy mixture over the cooked chicken in the skillet and toss everything together until each piece is glossy and coated. Keep warm over low heat while you assemble everything else.
- Mix up the cooling cream sauce:
- In a separate bowl combine the sour cream chopped jalapeños lime juice and salt. Stir everything together until well blended then give it a taste and adjust the seasoning if needed. Cover and pop it in the fridge to stay cool until you're ready to serve.
- Build your quesadillas:
- Lay a flour tortilla flat on your workspace and sprinkle about one eighth of the combined cheeses over just one half. Top with a portion of that gorgeous hot honey chicken then add a little more cheese on top. Fold the empty half of the tortilla over the filling to create a half moon shape.
- Grill to golden perfection:
- Heat a clean skillet over medium heat and melt a little butter until it foams. Carefully place the folded quesadilla in the pan and cook for 2 to 3 minutes until the bottom is golden brown and cheese has started to melt. Flip carefully and cook another 2 to 3 minutes until the other side is equally golden and all the cheese is melty.
- Rest and serve:
- Let the quesadilla rest on a cutting board for about 1 minute before cutting into wedges. This helps the cheese set slightly so it doesn't all ooze out when you cut. Serve warm with plenty of that jalapeño cream sauce for drizzling or dipping and sprinkle with fresh cilantro if you're feeling fancy.
Save to Pinterest These quesadillas have become my go to for Friday nights at home. There's something about cutting into that crispy tortilla and seeing the hot honey chicken spill out with all that melted cheese that just feels like a celebration even on an ordinary Tuesday. My friends now request them whenever they come over for movie night and honestly I'm always happy to oblige.
Getting the Cheese Distribution Right
After making these countless times I've learned that putting some cheese under the chicken and some on top is the secret to structural integrity. The bottom layer of cheese melts and acts like glue while the top cheese gets all bubbly and golden. If you only put cheese on top the chicken tends to slide out when you take that first excited bite.
Making Them Ahead
The chicken actually tastes even better after it hangs out in that hot honey sauce for a while so feel free to cook it up to two days in advance. Just keep it in the fridge and gently reheat before assembling. The cream sauce also benefits from some chill time in the fridge as the jalapeño flavor mellows and permeates the sour cream beautifully.
Customization Ideas
While the original recipe is pretty perfect as is sometimes I like to mix things up. Sautéed bell peppers or onions make excellent additions especially if you're trying to sneak in some veggies. For extra protein you could add black beans or corn. And if you want to go full restaurant style try sprinkling some crumbled cotija cheese on top before serving.
- Dice an avocado and serve it alongside for extra creaminess
- Squeeze fresh lime juice over the whole thing right before eating
- Warm your tortillas for 30 seconds in the microwave before assembling to make them more pliable
Save to Pinterest I hope these quesadillas become a weeknight staple in your house like they have in mine. There's something joyful about a meal that's this easy to make but feels this special to eat.
Recipe Help Center
- → How spicy are these quesadillas?
The spice level depends on your hot sauce choice. Start with 2 tablespoons for mild heat, or increase to 3 tablespoons for more kick. The cool jalapeño cream sauce helps balance any heat.
- → Can I make these ahead of time?
Prepare the chicken and jalapeño cream sauce up to 24 hours in advance. Store them separately in the refrigerator. Assemble and cook the quesadillas just before serving for the best texture.
- → What's the best cheese combination?
Cheddar provides sharp flavor while Monterey Jack offers excellent meltability. You can substitute pepper jack for extra spice or add Mexican cheese blend for more variety.
- → Can I use corn tortillas instead?
Yes, corn tortillas work well and make these gluten-free. They're smaller, so you'll need more tortillas. Warm them slightly before filling to prevent cracking.
- → How do I store leftovers?
Refrigerate cooked quesadillas in an airtight container for up to 3 days. Reheat in a skillet over medium heat to restore crispiness. The microwave will make them soggy.
- → Can I use rotisserie chicken?
Absolutely! Use about 3 cups of shredded rotisserie chicken, toss it in the hot honey mixture just until heated through. This reduces prep time significantly.