A delightful fusion of cheesy goodness with a hint of spice and sweetness, perfect for a comforting meal.
Author:info-pennykitchengmail-com
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:4 servings 1x
Category:Main Course
Method:Cooking on Stovetop
Cuisine:Mexican
Diet:Non-Vegetarian
Ingredients
Scale
1/2 cup sour cream
2 tablespoons mayonnaise
1 seeded and chopped jalapeño
1 tablespoon lime juice
1 minced clove of garlic
1/4 teaspoon cayenne pepper
A pinch of salt
1 tablespoon olive oil
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons hot honey
2 chicken breasts
1 tablespoon butter
2 flour tortillas
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
Instructions
Prepare the Spicy Jalapeño Cream Sauce: In a bowl, combine sour cream, mayonnaise, jalapeño, lime juice, garlic, cayenne pepper, and salt. Whisk until smooth and refrigerate.
Marinate the Chicken: In another bowl, mix olive oil, chili powder, garlic powder, smoked paprika, salt, black pepper, and hot honey. Add chicken, toss to coat, and let marinate for 10 minutes.
Cook the Chicken: Heat a skillet over medium-high heat. Add marinated chicken breasts and cook for 6–7 minutes per side until golden brown and cooked through. Remove and let rest before slicing.
Melt the Butter: Wipe out the skillet, reduce heat to medium-low, and add butter until melted.
Assemble the Quesadilla: Place one tortilla in the skillet. Sprinkle half of the cheddar and Monterey Jack cheeses, add sliced chicken, and top with remaining cheese. Place another tortilla on top.
Cook the Quesadilla: Cook for 2–3 minutes per side until golden brown and cheese is melty.
Slice and Serve: Transfer to a cutting board, slice into wedges, and serve hot with the spicy jalapeño cream sauce for dipping.
Notes
Leftover quesadillas can be stored in an airtight container for up to 3 days. Reheat on a skillet for crispy results.