Cheesy Hot Honey Chicken Quesadillas are packed with seasoned chicken, sweet heat, melty cheddar and Monterey Jack, and a cool jalapeño cream sauce.

For the Chicken:

1.5 lbs boneless, skinless chicken breasts, cut into small pieces

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon salt

0.5 teaspoon pepper, to taste

0.33 cup honey

2-3 tablespoons hot sauce

For the Jalapeño Cream Sauce:

1 cup sour cream

1-2 fresh jalapeños, deseeded and chopped

1 teaspoon lime juice

0.5 teaspoon salt, to taste

For the Quesadillas:

8 large flour tortillas

2 cups shredded cheddar cheese

1 cup shredded Monterey Jack cheese

2 tablespoons butter, for grilling

Fresh cilantro, chopped, for garnish

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1. Heat olive oil in a skillet over medium-high heat.

2. Season the chicken with smoked paprika, garlic powder, onion powder, salt, and pepper.

3. Cook the chicken for about 10 minutes until golden and cooked through.

4. Whisk together the honey and hot sauce, pour over the chicken, and toss to coat. Keep warm.

5. In a separate bowl, mix sour cream, chopped jalapeños, lime juice, garlic powder, and salt. Refrigerate until ready to serve.

6. Lay one tortilla flat and sprinkle cheddar and Monterey Jack cheese on top.

7. Add a portion of the hot honey chicken.

8. Add another light sprinkle of cheese and top with a second tortilla.

9. Melt a little butter in a skillet over medium heat.

10. Cook the quesadilla for 2 to 3 minutes per side until golden brown and the cheese is melted.

11. Slice into wedges and drizzle or serve with the jalapeño cream sauce.

12. Garnish with fresh cilantro if desired.

Adjust the amount of hot sauce to control the spiciness.

You can add bell peppers or onions for extra flavor.

Keep the jalapeño cream sauce chilled until serving.

Reheat leftovers in a skillet for the best texture.