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Irresistibly Cheesy Hot Honey Chicken Quesadillas You Need to Try

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Learn how to make delicious Cheesy Hot Honey Chicken Quesadillas. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 2 cups cooked, shredded chicken (rotisserie or leftover roast works beautifully)
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 4 large flour tortillas (10-inch size)
  • 2 tablespoons butter, softened
  • 1/4 cup hot honey (see substitution notes below)
  • 1 small red onion, thinly sliced
  • 1 fresh jalapeño, finely diced (adjust according to heat preference)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • Optional: fresh cilantro for garnish

Substitution notes: If hot honey is hard to find, you can make your own by gently warming 1/4 cup honey with 1 teaspoon cayenne pepper or your favorite hot sauce until combined. For dairy-free options, swap the cheeses for plant-based varieties, and use olive oil in place of butter.

Instructions

  1. Start by prepping your filling. In a medium bowl, combine the shredded chicken, red onion, diced jalapeño, smoked paprika, garlic powder, salt, and pepper. Toss everything together until the chicken is well-coated with the spices. This step brings out the smoky, spicy notes that remind me of the wood fire stove back home.
  2. Heat a large skillet over medium heat. Spread a thin layer of butter on one side of a tortilla. Place the tortilla butter-side-down on the skillet—it should sizzle softly when it hits the pan.
  3. Sprinkle a generous handful of the mixed cheeses evenly over the tortilla in the skillet. Then, layer on about 1/2 cup of the spiced chicken mixture, spreading it evenly.
  4. Drizzle about one tablespoon of hot honey over the chicken and cheese. This is the magical part that brings a sweet heat, just like Mama Lu’s blackberry jam did for our cornbread.
  5. Top with another handful of cheese to help everything stick together, then place a second tortilla on top, pressing gently.
  6. Cook the quesadilla for about 3-4 minutes on medium heat, watching for the bottom tortilla to turn a golden brown. Carefully flip it over using a large spatula. Cook the other side for another 3-4 minutes until the cheese is melted and the tortilla is crisp and golden.
  7. Transfer the quesadilla to a cutting board and let it rest for a minute. This pause lets the cheese set slightly, making it easier to cut and eat without everything spilling out.
  8. Slice into wedges and garnish with fresh cilantro if you like. Serve immediately while warm and melty—this is where the comfort truly shines.

Find it online: https://claracooking.com/cheesy-hot-honey-chicken-quesadillas/