# Components:
→ Chicken
01 - 1.5 lbs boneless, skinless chicken breasts, cut into small pieces
02 - 1 tablespoon olive oil
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1 teaspoon salt
07 - 0.5 teaspoon black pepper
08 - 0.33 cup honey
09 - 2-3 tablespoons hot sauce
→ Jalapeño Cream Sauce
10 - 1 cup sour cream
11 - 1-2 fresh jalapeños, deseeded and finely chopped
12 - 1 teaspoon lime juice
13 - 0.5 teaspoon salt
→ Quesadillas
14 - 8 large flour tortillas
15 - 2 cups shredded cheddar cheese
16 - 1 cup shredded Monterey Jack cheese
17 - 2 tablespoons butter
18 - Fresh cilantro, chopped
# Directions:
01 - Heat olive oil in a large skillet over medium-high heat. Toss chicken with smoked paprika, garlic powder, onion powder, salt, and black pepper until evenly coated. Add chicken to skillet and cook for 8-10 minutes, stirring occasionally, until golden and fully cooked. Whisk together honey and hot sauce in a small bowl, pour over cooked chicken, toss well to coat, and keep warm.
02 - Mix together sour cream, chopped jalapeños, lime juice, and salt in a bowl. Stir well, taste and adjust seasoning if needed. Cover and refrigerate until serving.
03 - Lay a flour tortilla flat. Sprinkle about 1/8 of the cheddar and Monterey Jack cheese over one half. Top with a portion of the hot honey chicken. Add a little more cheese, then fold the tortilla in half.
04 - Heat a skillet over medium heat and melt a little butter. Cook each quesadilla for 2-3 minutes per side until golden brown and cheese is melted. Remove from skillet and let rest for 1 minute before cutting into wedges.
05 - Drizzle or serve with jalapeño cream sauce. Garnish with fresh cilantro if desired.
