Hot Honey Crispy Chicken Sheetpan Quesadillas Recipe

Introduction

These Hot Honey Crispy Chicken Sheetpan Quesadillas are a delicious twist on a classic favorite. Crispy on the outside, filled with savory chicken and melty cheese, then paired with a spicy-sweet honey dip that elevates every bite. Perfect for a quick weeknight dinner or casual entertaining.

Ingredients

• 2 tablespoons avocado oil, divided, plus more as needed
• 1 pound skinless boneless chicken thighs, chopped into small pieces
• 1/4 cup finely chopped yellow onion
• 1 packet taco seasoning
• 8 (8 inch) soft tortillas
• 2 cups shredded creamy mozzarella cheese
• 3/4 cup sour cream
• 3 tablespoons hot honey
• 2 teaspoons chili powder
• 1/2 lime, juiced
• 1/4 teaspoon cayenne pepper (optional)
• Fresh cilantro leaves

Instructions

1. Step 1: Preheat your oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with foil or parchment paper and lightly coat it with 1 tablespoon of avocado oil.
2. Step 2: In a skillet over medium heat, combine the chopped chicken, finely chopped onion, and taco seasoning. Cook until the onions are soft and the chicken is fully cooked through. Remove from heat.
3. Step 3: Spoon about 1/2 cup of the chicken mixture onto one half of each tortilla. Sprinkle roughly 1/4 cup of shredded mozzarella cheese evenly over the chicken. Fold the tortilla in half to create a quesadilla and place it on the prepared baking sheet. Repeat for all tortillas.
4. Step 4: Brush the tops of the quesadillas with the remaining tablespoon of avocado oil to help them crisp up nicely during baking.
5. Step 5: Bake in the preheated oven for 10 to 15 minutes, flipping the quesadillas halfway through. Bake until they are lightly browned, toasted, and crisp around the edges.
6. Step 6: While the quesadillas bake, whisk together sour cream, hot honey, chili powder, lime juice, and cayenne pepper (if using) in a small bowl until smooth and well combined.
7. Step 7: Serve the crispy quesadillas hot with the spicy honey sour cream dip and garnish with fresh cilantro leaves.

Tips & Variations

• For extra crispiness, use a cast-iron skillet instead of baking if preferred, and cook quesadillas on medium heat until golden brown on both sides.
• Substitute chicken thighs with chicken breasts if you prefer a leaner cut.
• Add diced jalapeños or a pinch more cayenne pepper for increased heat.
• Use different cheeses like pepper jack or cheddar for a variation in flavor.
• If hot honey isn’t available, mix regular honey with a dash of chili flakes as a substitute.

Storage

Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven to retain crispness rather than microwaving. The honey dip can be refrigerated separately for up to 4 days and stirred before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use flour tortillas instead of soft tortillas?

Yes, flour tortillas work great for this recipe. Just be sure to use soft ones to fold easily and crisp well in the oven.

How spicy is the hot honey dip?

The hot honey dip has a balanced heat from the chili powder and optional cayenne pepper, combined with sweetness from the honey. You can adjust the cayenne amount or omit it to make it milder.

Hot Honey Crispy Chicken Sheetpan Quesadillas Recipe

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4.5 from 94 reviews

These Hot Honey Crispy Chicken Sheetpan Quesadillas are a quick and flavorful weeknight dinner. Juicy, seasoned chicken and melted mozzarella cheese are folded into soft tortillas and baked to crispy perfection on a sheet pan. Served with a spicy and tangy hot honey sour cream dip, this dish combines savory, sweet, and spicy flavors for a crowd-pleasing meal that’s easy to prepare and perfect for sharing.

• Author: Jeannette
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 8 quesadillas 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mexican-American

Ingredients

Scale 1x2x3x

Chicken Filling

• 2 tablespoons avocado oil, divided, plus more as needed
• 1 pound skinless boneless chicken thighs, chopped into small pieces
• 1/4 cup finely chopped yellow onion
• 1 packet taco seasoning (about 1 ounce)

Quesadillas

• 8 (8-inch) soft tortillas
• 2 cups shredded creamy mozzarella cheese

Hot Honey Dip

• 3/4 cup sour cream
• 3 tablespoons hot honey
• 2 teaspoons chili powder
• 1/2 lime, juiced
• 1/4 teaspoon cayenne pepper (optional)

Garnish

• Fresh cilantro leaves

Instructions

1. Preheat the Oven: Preheat your oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with foil or parchment paper and lightly coat it with 1 tablespoon of olive oil to prevent sticking and help crisp the quesadillas.
2. Cook the Chicken Mixture: In a skillet over medium heat, combine the chopped chicken, finely chopped yellow onion, and taco seasoning. Cook until the onions are soft and the chicken is cooked through, about 7-10 minutes, stirring occasionally to prevent burning. Once cooked, remove the skillet from heat.
3. Assemble the Quesadillas: Spoon about 1/2 cup of the chicken mixture evenly onto half of each tortilla. Sprinkle approximately 1/4 cup of shredded mozzarella cheese over the chicken on each tortilla. Fold each tortilla in half to form a half-moon shape, creating the quesadilla. Place the assembled quesadillas on the prepared baking sheet.
4. Brush and Bake: Brush the tops of the quesadillas with the remaining 1 tablespoon of avocado oil to help achieve a crispy, golden-brown exterior. Bake them in the preheated oven for 10 to 15 minutes, flipping halfway through, until they are lightly browned, toasted, and crisp around the edges.
5. Prepare the Hot Honey Dip: While the quesadillas bake, whisk together the sour cream, hot honey, chili powder, lime juice, and optional cayenne pepper in a bowl until well combined. This dip adds a creamy, spicy, and slightly sweet flavor that complements the quesadillas perfectly.
6. Serve: Once baked, remove the quesadillas from the oven and serve immediately, accompanied by the hot honey dip and garnished with fresh cilantro leaves for a pop of color and freshness.

Notes

• You can substitute chicken thighs with chicken breasts if preferred, but thighs offer more juiciness and flavor.
• If you like extra heat, increase the cayenne pepper or add extra chili powder to the dip.
• For a crispier quesadilla, you can use a cast-iron skillet and toast on the stovetop before baking for added texture.
• Leftover quesadillas can be stored in the refrigerator for up to 3 days and reheated in the oven or air fryer for best results.
• Use gluten-free tortillas to make this recipe gluten-free.

Keywords: hot honey, crispy chicken, quesadillas, sheet pan, easy dinner, spicy dip, weeknight meal, Mexican-inspired