# What You'll Need:
→ 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 adjust to taste
→ 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 for grilling
18 - Fresh cilantro chopped for garnish optional
# How to Make It:
01 - Heat olive oil in a large skillet over medium-high heat. In a bowl 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. In a small bowl whisk together honey and hot sauce. Pour over cooked chicken toss well to coat and keep warm.
02 - In a bowl mix together sour cream chopped jalapeños lime juice and salt. 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 hot honey chicken. Add a little more cheese then fold tortilla in half or top with second tortilla if making full quesadillas.
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.
