Hot Honey Chicken Dipping Quesadillas
Elevate your weeknight meals with these mouthwatering Hot Honey Chicken Dipping Quesadillas! Packed with juicy chicken, melty cheese, and a spicy-sweet honey drizzle, these quesadillas are not only a breeze to whip up but also a protein-packed delight. Perfect for dipping and devouring, they’ll turn your usual dinner routine into a flavor-packed fiesta!
Prep
15
min
Cook
30
min
Serves
2
people
Level
intermediate
📝 Ingredients
Serves 2🥬Fresh Produce(5)
- 1 tsp chopped garlic (5 ml)
- ½ tsp garlic granules (2.5 ml)
- ½ tsp mixed herbs (2.5 ml)
- ½ tsp onion granules (2.5 ml)
- ½ tsp tomato purée (2.5 ml)
🥩Meat & Seafood(2)
- 250g chicken breast, diced small (0.55 lbs)
- 100ml chicken stock, made using 1 stock cube (3.38 fl oz)
🥛Dairy & Eggs(4)
- 100ml single cream (3.38 fl oz)
- 40g mozzarella, grated (1.41 oz)
- 15g Parmesan, finely grated (0.53 oz)
- 25g reduced fat cheddar, grated (0.88 oz)
🫙Pantry Staples(2)
- 4 mini flour tortillas
- 20g honey (0.71 oz)
🧂Spices & Seasonings(3)
- Black pepper
- Salt & Black pepper
- ½ tsp smoked paprika (2.5 ml)
🍯Sauces & Condiments(2)
- 1-2 tsp hot sauce (5-10 ml)
- 1-2 tsp hot sauce, to taste (5-10 ml)
📦Other(1)
- 25g sliced jalapeños, roughly chopped (0.88 oz)
Nutrition (per serving)
Calories
498
Protein
45g
Carbs
44g
Fat
15g
👨🍳 Instructions
- 1
Season the chicken with the smoked paprika, garlic granules, onion granules, mixed herbs, salt and black pepper. Fry until cooked through.
- 2
Add the honey, hot sauce and jalapeños. Toss everything together. Remove from the pan and set aside.
- 3
Fry the garlic for 30 seconds. Add the tomato purée and cook for another 30 seconds.
- 4
Pour in the stock and cream. Bring to a gentle simmer until slightly reduced. Stir in the hot sauce and Parmesan and cook for a couple mins. Season with pepper. Keep warm over a very low heat.
- 5
Divide the cheese over one half of each wrap. Spoon over the chicken. Fold each tortilla over to create a half moon shape.
- 6
Cook the quesadillas until golden and crisp and the cheese has completely melted.
- 7
Serve with the hot sauce dip.
💡 Pro Tips
- ✓Dice chicken breast into 8-12mm cubes rather than larger chunks; smaller pieces cook through in 4-5 minutes at medium-high heat, preventing the exterior from overcooking while the center remains undercooked.technique8-12mm cubes, 4-5 minutes at medium-high heat
- ✓Add honey and hot sauce off-heat after chicken reaches 165°F internal temp, then toss for 20-30 seconds; this prevents honey from caramelizing and burning (it scorches above 300°F), preserving the bright sweet-spicy balance.timing165°F internal temp, 20-30 seconds off-heat, honey burns above 300°F
- ✓Use a 1.5:1 cheese-to-chicken ratio by weight (approximately 35-40g cheese per quesadilla); this ensures even melting coverage while preventing grease pooling, which occurs when cheese exceeds 45% of filling weight.ingredient1.5:1 ratio, 35-40g cheese per quesadilla
- ✓Cook quesadillas at 375°F in a cast-iron skillet or griddle for 2-3 minutes per side with moderate pressure from a spatula; this develops even browning through direct contact while allowing steam to escape, preventing soggy tortillas.equipment375°F, 2-3 minutes per side, cast-iron or griddle
- ✓Rest the hot sauce-cream dip off-heat for 1-2 minutes before serving; this allows emulsified fats and cream to stabilize, preventing the sauce from breaking and separating when exposed to the cooler quesadilla.timing1-2 minutes rest time
Share this recipe
Prep
15
min
Cook
30
min
Serves
2
people
Level
intermediate
Share this recipe
Hot Honey Chicken Dipping Quesadillas
Elevate your weeknight meals with these mouthwatering Hot Honey Chicken Dipping Quesadillas! Packed with juicy chicken, melty cheese, and a spicy-sweet honey drizzle, these quesadillas are not only a breeze to whip up but also a protein-packed delight. Perfect for dipping and devouring, they’ll turn your usual dinner routine into a flavor-packed fiesta!
📝 Ingredients
Serves 2🥬Fresh Produce(5)
- 1 tsp chopped garlic (5 ml)
- ½ tsp garlic granules (2.5 ml)
- ½ tsp mixed herbs (2.5 ml)
- ½ tsp onion granules (2.5 ml)
- ½ tsp tomato purée (2.5 ml)
🥩Meat & Seafood(2)
- 250g chicken breast, diced small (0.55 lbs)
- 100ml chicken stock, made using 1 stock cube (3.38 fl oz)
🥛Dairy & Eggs(4)
- 100ml single cream (3.38 fl oz)
- 40g mozzarella, grated (1.41 oz)
- 15g Parmesan, finely grated (0.53 oz)
- 25g reduced fat cheddar, grated (0.88 oz)
🫙Pantry Staples(2)
- 4 mini flour tortillas
- 20g honey (0.71 oz)
🧂Spices & Seasonings(3)
- Black pepper
- Salt & Black pepper
- ½ tsp smoked paprika (2.5 ml)
🍯Sauces & Condiments(2)
- 1-2 tsp hot sauce (5-10 ml)
- 1-2 tsp hot sauce, to taste (5-10 ml)
📦Other(1)
- 25g sliced jalapeños, roughly chopped (0.88 oz)
Nutrition (per serving)
Calories
498
Protein
45g
Carbs
44g
Fat
15g
👨🍳 Instructions
- 1
Season the chicken with the smoked paprika, garlic granules, onion granules, mixed herbs, salt and black pepper. Fry until cooked through.
- 2
Add the honey, hot sauce and jalapeños. Toss everything together. Remove from the pan and set aside.
- 3
Fry the garlic for 30 seconds. Add the tomato purée and cook for another 30 seconds.
- 4
Pour in the stock and cream. Bring to a gentle simmer until slightly reduced. Stir in the hot sauce and Parmesan and cook for a couple mins. Season with pepper. Keep warm over a very low heat.
- 5
Divide the cheese over one half of each wrap. Spoon over the chicken. Fold each tortilla over to create a half moon shape.
- 6
Cook the quesadillas until golden and crisp and the cheese has completely melted.
- 7
Serve with the hot sauce dip.
💡 Pro Tips
- ✓Dice chicken breast into 8-12mm cubes rather than larger chunks; smaller pieces cook through in 4-5 minutes at medium-high heat, preventing the exterior from overcooking while the center remains undercooked.technique8-12mm cubes, 4-5 minutes at medium-high heat
- ✓Add honey and hot sauce off-heat after chicken reaches 165°F internal temp, then toss for 20-30 seconds; this prevents honey from caramelizing and burning (it scorches above 300°F), preserving the bright sweet-spicy balance.timing165°F internal temp, 20-30 seconds off-heat, honey burns above 300°F
- ✓Use a 1.5:1 cheese-to-chicken ratio by weight (approximately 35-40g cheese per quesadilla); this ensures even melting coverage while preventing grease pooling, which occurs when cheese exceeds 45% of filling weight.ingredient1.5:1 ratio, 35-40g cheese per quesadilla
- ✓Cook quesadillas at 375°F in a cast-iron skillet or griddle for 2-3 minutes per side with moderate pressure from a spatula; this develops even browning through direct contact while allowing steam to escape, preventing soggy tortillas.equipment375°F, 2-3 minutes per side, cast-iron or griddle
- ✓Rest the hot sauce-cream dip off-heat for 1-2 minutes before serving; this allows emulsified fats and cream to stabilize, preventing the sauce from breaking and separating when exposed to the cooler quesadilla.timing1-2 minutes rest time