Hot Honey Chicken Quesadillas

Ingredients

For the Filling

• 3 cups shredded cooked chicken
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 2 cups shredded Monterey Jack cheese
• 1/2 cup shredded cheddar cheese
• 2 tablespoons chopped cilantro

For the Hot Honey

• 1/3 cup honey
• 1 tablespoon hot sauce
• 1/2 teaspoon red pepper flakes
• 1 teaspoon lime juice

For Assembly

• 4 large flour tortillas
• 2 tablespoons butter
• 1 lime, cut into wedges

Substitutions

• Pepper Jack can replace Monterey Jack for more heat.
• Corn tortillas can be used as smaller folded tacos rather than large quesadillas.
• Maple syrup can replace honey but produces a thinner sauce.

Instructions

Step 2: Season the Chicken

Toss cooked chicken with chili powder and garlic powder. If cold, warm it to steaming and 165°F.

Step 3: Build the Quesadillas

Layer cheese, chicken, cilantro, and more cheese over one half of each tortilla; fold closed.

Step 5: Toast the First Side

Cook one quesadilla 3 to 4 minutes, pressing lightly, until deeply golden.

Step 6: Flip and Melt

Flip and cook 2 to 3 minutes until the second side is crisp and cheese is fully melted. Repeat the same cooking process with the remaining three quesadillas, adding butter as needed.

Step 7: Slice and Serve

Rest 2 minutes, cut into wedges, drizzle lightly with hot honey, and serve extra sauce and lime on the side.

How to Store Leftovers

Refrigerate cooked quesadillas within 2 hours for up to 3 days. Store hot honey separately.

Freeze cooled quesadilla wedges in a single layer for up to 2 months.

How to Reheat

Reheat in a 375°F oven or dry skillet until crisp and the filling reaches 165°F. Add hot honey after reheating.

What to Serve With It

• pico de gallo
• avocado salad
• corn salsa

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, ripeness, and substitutions.